Corn and Bacon Casserole (2024)

Home Entrée

This post may contain affiliate links. Please read our disclosure policy.

Over this past Memorial Day weekend, our local supermarket had some great deals on fresh corn on the cob – so we stocked up! We enjoyed our favorite grilled corn on the cob over the holiday – but then cold and rainy weather returned here to New England. It was so cold the other night we actually turned the heat back on in our house – crazy for the end of May!

But at dinnertime, on that cold and rainy evening, we had the perfect reason to make this super delicious Corn and Bacon Casserole! Made with fresh cut kernels of corn and bacon in a light and creamy sauce flavored with garlic and basil – this is the perfect taste of summer in comfort food form!

This corn and bacon casserole is so good – even if it were 90 degrees outside, instead of 48 degrees – I’d still gladly turn on the oven in our kitchen to make this delicious dish!

We hope you enjoy this corn and bacon casserole as much as we do! If fresh corn isn’t in season, you can feel free to substitute frozen corn kernels instead.

Adapted from Taste of Home

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Corn and Bacon Casserole

Yield: 6–8 servings 1x

Prep: 15 minsCook: 20 minsTotal: 35 minutes

Pin for Later Rate Recipe PrintSave

Units:

Scale:

Ingredients

6 slices of bacon
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, finely minced or pushed through a garlic press
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup non-fat Greek yogurt (or sour cream)
4 cups fresh whole corn kernels (See our How to Cut Fresh Corn Kernels Off the Cob) – about 4-5 medium corn cobs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Cook ModePrevent your screen from going dark

Instructions

Preheat the oven to 350 degrees.
Cook bacon in a large skillet until crisp. Remove the bacon from the skillet and reserve two tablespoons of the bacon fat. Place cooked bacon onto several paper towels to drain and cool, then crumble. Set aside.
Sauté the chopped onions in the same skillet with the reserved bacon fat and cook until translucent. Stir in the flour, minced garlic, salt and pepper and cook for 1 to 2 minutes.
Remove the skillet from the heat and stir in the yogurt, corn, parsley and half of the crumbled bacon. Mix well.
Pour the corn mixture into a 1-quart baking dish. Sprinkle the remaining bacon evenly over the top of the casserole.
Bake uncovered for approximately 20 minutes or until heated through. After the casserole comes out of the oven sprinkle with chopped basil and serve.

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Cuisine:AmericanMethod:baked

You may also like these other corn recipes:

Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Susan says
Posted on 11/25/15 at 4:48 pm

I would like to make this for Thanksgiving as it is a different spin on corn and looks delicious! I was wondering if I can make it the day before or if I should just prep everything, mix and bake the 20 minutes the day of?
I was concerned about the yogurt holding up overnight. What are your thoughts?
Thank you!!
Reply
- Martha says
  Posted on 11/25/15 at 5:07 pm
  
  Hi Susan – Yes – you can definitely mix it up the day before. If any liquid separates, just stir everything together before baking. Also – if chilled overnight , the cooking time might be a little bit longer than what is listed in the recipe. Hope you enjoy the recipe!
  Reply
Janine says
Posted on 2/1/15 at 2:43 am

Could I use frozen corn instead of fresh for when it’s not in season?
Reply
- Martha says
  Posted on 2/1/15 at 9:20 am
  
  Hi Janine! Yes – frozen corn should work just as well!
  Reply
Kimmer says
Posted on 1/28/15 at 2:26 pm

Do you cook the cook first? I am making this for a teacher’s luncheon and want to do it right…
Reply
- Martha says
  See Also
  The Best Gluten-Free Pizza Crust + Sauce
  Posted on 1/28/15 at 2:41 pm
  
  Hi Kimmer – No – no need to cook the corn first!
  Reply
Barbara says
Posted on 10/27/14 at 3:44 pm

Would love to see some comments from those who have actually made and tried the dish. Thank you
Reply
- Martha says
  Posted on 10/27/14 at 3:58 pm
  
  Hi Barbara – There are a few comments here from people who have made the recipe (Summer and Cindy).
  Reply
Summer says
Posted on 6/29/14 at 7:27 pm

I loved it! I think i’ll just do a 1/4 t. pepper next time since the kids claimed it was spicy. Great recipe, thank you!!
Reply
- Martha says
  Posted on 6/29/14 at 7:36 pm
  
  Thanks Summer! Glad you enjoyed the recipe!
  Reply
Cindy says
Posted on 6/25/14 at 10:21 am

I am new to your page and I am so excited to see all of the delicious recipes!!
I made the Corn and Bacon recipe last night and my whole family LOVED it!!
I look forward to more delicious family favorites from here.
Reply
- Martha says
  Posted on 6/25/14 at 10:49 am
  
  Hi Cindy! We’re glad you found us and I’m so happy you and your family enjoyed the recipe! (It’s one of our family favorites!) Thank you so much for taking the time to write to us. Martha
  Reply
Maggie Unzueta @ Mama Maggie's Kitchen says
Posted on 6/22/14 at 12:33 pm

That looks amazing! But then again, we are talking about bacon after all. Sharing. 🙂
Reply
- Martha says
  Posted on 6/22/14 at 2:40 pm
  
  Thanks Maggie! Yes – anything with bacon has to be good! 🙂
  Reply
Judy says
Posted on 5/30/14 at 10:13 am

That looks really good and corn will soon be in season around here in SC! My mother in law taught me how to make cream corn (Southern, of course) and the tip is to barely knick the kernels when you cut it off the cob and then scrape the heck out of the cob to get the juices. From there, its season and cook, preferably in a cast iron skillet. Just passing it along. I love your idea for cutting the kernels over a bundt pan!!!
Reply
- Martha says
  Posted on 5/30/14 at 10:16 am
  
  Sounds delicious Judy! I have to admit, I haven’t taken that extra step of scraping the cob – so we’ve definitely missed out on those wonderful extra juices! I will definitely try that the next time! Thanks so much for writing to us today!
  Reply
Christie - Food Done Light says
Posted on 5/30/14 at 10:05 am

What a glorious casserole. Corn is still on sale here, hope it will continue a little longer so we can try this. Love that you used greek yogurt in it.
Reply
- Martha says
  Posted on 5/30/14 at 10:13 am
  
  Thanks Christie! Using the Greek yogurt definitely kept this on the lighter side – but still creamy and flavorful!
  Reply
Taylor @ Food Faith Fitness says
Posted on 5/30/14 at 7:53 am

Oh my goodness! Comfort food at it’s finest! This looks INCREDIBLE. I am down with anything with bacon!
Reply
- Martha says
  Posted on 5/30/14 at 8:33 am
  
  Thanks Faith – bacon and corn are a terrific pair for sure!
  Reply

Newer Comments

Corn and Bacon Casserole (2024)

Ingredients

Instructions

Martha

Reader Interactions

Leave a Comment