You Can’t Have A BBQ Without This!

This dish is really easy to make. The best part is that it can be made in the oven, the crock pot, or in the grill. You can totally put that whole casserole dish in the grill and let it bake in there with the lid closed.

However, for us, the best way to prepare it is by just popping it in the oven to bake up quickly while we are grilling outside. It is full of creamy and delicious flavor and has a little crunch from the corn. Yummy!


Check out what our friends over at The Kitchen Whisperer had to say about this:

“Definitely keep this recipe handy in your kitchen as it’s one you’re going to make often! This one certainly got bumped to the top of the recipe lists for sides in my kitchen! But wait, there’s more! If you want to make this a full-blown dinner casserole you can add in cooked chicken, turkey, pork or ham!”


The options with this dish are endless! You can choose to alter this in so many different ways and always get delicious results!




1/2 cup McArthur milk, divided

1/2 cup heavy cream

2 Tbl Land O’ Lakes butter, unsalted

1 1/2 Tbl Domino sugar

2 Tbl Gold Medal flour

1 tsp salt

4-5 cups Del Monte corn kernels, fresh or frozen (thawed) – well drained

2 large eggs

1/4-1/2 cup shredded Asiago (optional)

Chives for garnish




Preheat oven to 400F, rack in the middle.

Lightly spray a 2 quart baking dish.

In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.

Bring to a boil.

While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.

Whisk together the eggs until well beaten.

Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.

Remove from the heat and add in the corn and salt mixing to combine.

Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.

Pour the mixture into the prepared baking dish.

Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese

Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.






Quick Tip: If you’re topping with cheese, add it in the last 5 minutes of baking.

Thanks again to The Kitchen Whisperer for this amazing recipe.


From what I see on the internet, it is just a brand name. In the article before the recipe, it says you can use any type of milk.

My mother used to make a similar dish she called “Scalloped Corn”. The difference in hers was no sugar and no flour. She just layered corn, slices of butter, then cracker crumbs mixed with cheese (whatever kind you like best), then more corn, butter and the cracker crumb mixture until you have several layers. Then when it’s done you pour heavy cream over the top while inserting a knife to let the cream soak down into the layers. Bake it for 45 min on 350 and put more cheese on top the last 15 minutes. Ummm… it is delicious. Try it you’ll see

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