Creamy Corn Casserole Recipe

Corn kernels: The main ingredient, providing sweetness and texture.

Coconut milk: Adds creaminess and a subtle coconut flavor.

Nutritional yeast: Gives a cheesy, umami flavor without dairy.

Cornstarch: Thickens the mixture to create a creamy consistency.

Onion: Adds a savory depth to the dish.

Garlic: Enhances the overall flavor with its aromatic qualities.

Salt: Balances and enhances the flavors of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Smoked paprika: Provides a smoky, slightly spicy flavor.

Olive oil: Used for sautéing the onions and garlic, adding richness.

When blending the corn kernels and coconut milk, make sure to blend until the mixture is completely smooth to ensure a creamy texture. If you prefer a bit of texture, you can pulse the blender a few times instead of blending continuously. This will leave some whole corn pieces for added bite.

• Coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and mild flavor, making it a good alternative to coconut milk.

• Nutritional yeast - Substitute with miso paste: Miso paste adds a similar umami flavor and richness, though it is more potent, so use sparingly.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.

• To store your creamy corn casserole, first allow it to cool completely at room temperature. This helps prevent condensation, which can make the dish soggy.

• Once cooled, transfer the casserole to an airtight container. If you don't have a container large enough, you can cover the casserole dish tightly with plastic wrap or aluminum foil.

• Place the container or wrapped dish in the refrigerator. Your corn casserole will stay fresh for up to 3-4 days.

• For longer storage, you can freeze the casserole. First, ensure it has cooled completely. Then, transfer it to a freezer-safe container or wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.

• Label the container with the date so you can keep track of its freshness. The casserole can be frozen for up to 2-3 months.

• To reheat, if refrigerated, preheat your oven to 350°F (175°C). Transfer the casserole to an oven-safe dish if it isn’t already in one. Cover with aluminum foil to retain moisture and bake for about 20-25 minutes, or until heated through.

• If reheating from frozen, it’s best to let the casserole thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as above. If you’re in a hurry, you can bake it directly from frozen, but it will take longer—approximately 45-60 minutes.

• For a quicker option, you can reheat individual portions in the microwave. Place a serving on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on high for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• Enjoy your creamy corn casserole just as delicious as when it was freshly baked!

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover creamy corn casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes or until heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 30-second intervals if needed.

• Stovetop Method: Place the leftover casserole in a non-stick skillet over medium-low heat. Add a splash of coconut milk or vegetable broth to keep it from drying out. Stir occasionally until heated through, about 5-7 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the casserole in an air fryer-safe dish. Heat for about 10-12 minutes, checking halfway through to ensure it doesn't overcook. This method will give you a crispy top similar to the oven method.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the creamy corn casserole in a toaster oven-safe dish. Cover with foil and heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at 375°F (190°C) until the top is golden brown.

• Large skillet: Used to sauté the diced onion and garlic in olive oil until translucent.

• Blender: Combines the corn kernels, coconut milk, nutritional yeast, cornstarch, salt, pepper, and smoked paprika into a smooth mixture.

• Casserole dish: Holds the thickened corn mixture for baking.

• Spatula: Useful for stirring the mixture in the skillet and transferring it to the casserole dish.

• Measuring cups: Measures out the corn kernels, coconut milk, and nutritional yeast accurately.

• Measuring spoons: Measures out the cornstarch, salt, pepper, and smoked paprika.

• Knife: Dices the onion and minces the garlic.

• Cutting board: Provides a surface for dicing the onion and mincing the garlic.

• Mixing bowl: Optional, but can be used to hold the corn mixture before transferring it to the skillet if needed.

• Oven mitts: Protects your hands when placing the casserole dish in the oven and removing it after baking.

• Cooling rack: Allows the casserole to cool slightly before serving.

Use pre-chopped onions and garlic: Save time by using pre-chopped onions and garlic available at most grocery stores.

Frozen corn: Opt for frozen corn instead of fresh to skip the shucking and cutting.

Blender efficiency: Blend the corn mixture while the onions and garlic are sautéing to multitask efficiently.

Preheat the oven early: Start preheating the oven before you begin prepping to save waiting time.

One-pot cooking: Use an oven-safe skillet to sauté and bake in the same dish, reducing cleanup time.