Meltingly Good: Corn And Cheese Oven Time

Corn and cheese are a delicious combination and can be cooked in the oven in a variety of ways. Corn on the cob can be roasted in the oven with the husk on, the husk off, or wrapped in foil. The cooking time varies depending on the method chosen, ranging from 20 to 30 minutes. For a more indulgent dish, corn can be baked with cheese in the form of a casserole or a Korean corn cheese dish. These recipes typically include additional ingredients such as cream, butter, and spices, and are baked in the oven for around 20-25 minutes. The cooking time may vary depending on the specific recipe and the desired level of browning or crispness.

Corn on the cob in the oven

Method 1: Roasting corn in the husk

Heat your oven to 350°F. Using kitchen shears or a chef's knife, trim the top of the corn, cut the tassels, and remove the first layer of husk. Place the corn directly on the oven rack and roast for 30 minutes, or until the husk is brown and pulling away from the corn. Set aside to cool for five minutes, then remove the husk and silk before serving.

Method 2: Roasting corn out of the husk

Heat your oven to 400°F. Remove the husk and silk from the corn. Place the corn directly on the oven rack and roast for 25 minutes, or until golden-brown. Set aside to cool for five minutes before serving.

Method 3: Roasting corn in aluminum foil

Heat your oven to 375°F. Remove the husk and silk from the corn, then wrap each ear of corn in a 6-inch piece of aluminum foil. You can add 1/2 tablespoon of butter to each package if desired. Place the foil-wrapped cobs directly on the rack and roast for 30 minutes. Set aside to cool for five minutes before unwrapping and serving.

Tips:

• If you want to avoid using aluminum foil, you can soak the corn in its husk in water, then pull open a side, add butter and seasonings, and roast.
• If you're short on time, you can simply throw the ears of corn in the oven with the husks on and cook for 30 minutes. The husk will come off much more easily after cooking.
• Remember to place a baking sheet underneath the corn to catch any butter that may seep through the foil.

Corn and cheese bake

Ingredients

• 1 can of unsalted corn (15¼ ounces, or 432 grams), strained with the excess water squeezed out
• ¾ cup of chopped onion, red bell pepper (or carrot), and green bell pepper mixed together
• A pinch of kosher salt
• 1 tablespoon unsalted butter
• 5 to 6 ounces mozzarella cheese, sliced thinly
• 2 ounces white rice cake, sliced into small pieces
• 1/2 cup mayonnaise
• 1 1/2 teaspoons sugar
• 2 green onions, thinly sliced
• Salt and pepper to taste

Method

Preheat the oven to 400˚F.

Combine the chopped onion, red bell pepper, green bell pepper, and a pinch of salt in a bowl and mix them well. Let the mixture sit for 5 minutes before wrapping it all in a cotton cloth and squeezing out the excess water.

Heat up a cast iron pan on the stovetop. Add the butter and corn. Stir and cook for 2 to 3 minutes until the corn absorbs all the butter. Add the vegetables and stir for 30 seconds. Remove from the heat and cool it down a little.

Add the mayonnaise and sugar and mix well.

Add the corn mixture to the pan, and then add the cheese on top of the corn and the rice cake on top of the cheese.

Cover and cook over medium-high heat for 3 to 4 minutes until the corn is sizzling. Turn down the heat to low and cook for a couple of minutes until the cheese is a little melted.

Place the pan into the oven. Let it cook until all the cheese is slightly scorched and the rice cake is well done.

Tips and Tricks

Although fresh corn is preferable, you can definitely use canned corn or frozen corn. If using canned corn, thoroughly drain kernels from 1 (15-ounce) can and make sure to omit the 1 1/2 teaspoon of sugar as canned corn sits in a naturally sweet brine. If using frozen corn (about 1 1/3 cups), thaw completely and drain any excess water before continuing.

A small amount of sugar is added to further bring out the corn's natural sweetness and add a nice balance to the creamy mayonnaise and salty cheese. However, you can omit the sugar and still have a delicious corn cheese dish!

Make-Ahead and Freezing

This dish can be made up to 2 days ahead of time. Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.

This dish can be frozen for up to 2 months. Tightly wrap in plastic wrap or foil and freeze. When ready to bake and serve, add an additional 10 to 15 minutes to the baking time, until the cheese has melted and the dish has heated through, then continue to broil for 2 minutes.

Korean corn cheese

Ingredients:

• Corn (canned or fresh)
• Butter (unsalted)
• Mayonnaise
• Mozzarella cheese (shredded)
• Sugar
• Green onions (thinly sliced)
• Salt and pepper to taste

Method:

Preheat your oven to 400˚F.

If using fresh corn, remove the kernels from 2 ears of corn and discard the cobs. If using canned corn, drain the kernels from 1 (15 ounce) can.

In a mixing bowl, combine the corn with the mayonnaise, mozzarella, sugar, green onions, and salt and pepper. Stir until all the ingredients are fully combined.

Lightly grease an oven-safe baking dish. Pour the corn mixture into the dish and spread it evenly.

Bake in the oven for 10 minutes to melt the cheese and heat the dish through.

To get a bubbly, golden crust, transfer the dish to the broiler and broil for about 2 minutes.

Your Korean corn cheese is now ready to serve! This dish is perfect as a side or an appetizer with chips or bread for dipping.

Tips:

• Fresh corn is preferable, but you can also use canned or frozen corn. If using canned corn, be sure to drain and rinse the kernels. Omit the sugar if using canned corn as it is naturally sweet.
• The sugar enhances the corn's natural sweetness and balances the creamy mayonnaise and salty cheese. However, you can omit the sugar if desired.
• You can make this dish ahead of time and store it in the refrigerator for up to 2 days before baking.
• This dish can also be frozen for up to 2 months. Simply wrap it tightly in plastic wrap or foil and add 10-15 minutes to the baking time when ready to serve.

Corn cheese in a skillet

A simple and delicious recipe for creamy, gooey corn cheese, cooked in a skillet. This recipe uses a handful of basic ingredients and can be whipped up in under 20 minutes. It's the perfect amount of sweet, salty, creamy and gooey!

Ingredients:

• 2 ears of fresh sweet corn kernels (or 15 oz can of corn kernels, drained)
• 1/2 cup mayonnaise
• 4 oz shredded mozzarella (or another mild-flavoured melting cheese like fontina or gouda)
• 1 1/2 tsp sugar (optional, to bring out the corn's natural sweetness)
• 2 green onions, thinly sliced
• Salt and pepper, to taste

Method:

• Preheat your oven to 400˚F.
• Combine all the ingredients in a mixing bowl and stir together.
• Pour the mixture into a lightly greased skillet.
• Bake for 10 minutes or until the cheese has melted and the mixture is bubbling.
• Transfer the skillet to the broiler and broil for 2 minutes or until the top is browned.
• Serve immediately.

Tips:

• Fresh corn is the preferred option, but you can also use canned or frozen corn. If using canned corn, be sure to drain the kernels and omit the sugar, as canned corn is already quite sweet. If using frozen corn, thaw completely and drain any excess water before adding to the mixture.
• The sugar is important as it enhances the corn's natural sweetness and balances the creamy mayonnaise and salty cheese. However, you can omit the sugar if preferred.
• This dish can be made up to 2 days in advance. Simply prepare the mixture and place it into a greased skillet. Cover tightly and refrigerate until ready to bake and serve.
• This dish can also be frozen for up to 2 months. Wrap the skillet tightly in plastic wrap or foil and freeze. When ready to bake, add an additional 10-15 minutes to the baking time.

Corn and cheese casserole

Ingredients

• 1 can of whole kernel corn, drained
• 1 can of cream-style corn
• 1 package of dry cornbread mix
• 1 container of sour cream
• 1 cup of shredded Cheddar cheese
• 1 small onion, diced
• 1 egg
• Butter or oil for greasing the dish
• Salt and pepper to taste

Optional Ingredients

• Diced jalapeños
• Sugar
• Green onions
• Serrano peppers

Method

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
• In a large bowl, mix the whole kernel corn, cream-style corn, dry cornbread mix, sour cream, 3/4 cup of Cheddar cheese, onion, egg, and any optional ingredients you wish to include.
• Pour the mixture into the prepared casserole dish.
• Bake in the preheated oven for 25 minutes.
• Remove the casserole from the oven and sprinkle the remaining 1/4 cup of Cheddar cheese on top.
• Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
• Allow the casserole to cool slightly before serving.

Tips

• You can adjust the amount of cheese to your preference.
• For a spicier dish, add diced jalapeños or Serrano peppers.
• If you like your corn casserole on the sweeter side, you can add a small amount of sugar to enhance the natural sweetness of the corn.
• You can also top the casserole with green onions or chopped chives for added flavor and color.

Frequently asked questions