Cheesy Corn Casserole (Gluten-Free) | CookOS

Cheesy Corn Casserole

Name: Cheesy Corn Casserole (Gluten-Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: ¼ cup masa harina; ¼ cup cornmeal; 1 tsp baking powder; ⅛ tsp cayenne pepper; ½ tsp salt; ½ tsp ground black pepper; 1 lb frozen corn kernels, thawed; 4 scallions, sliced; ½ cup sour cream; 1 large egg; 2 tbsp unsalted butter, melted; 6 oz Monterey or pepper jack cheese, grated, divided

Cheesy corn casserole is a creamy, gluten-free side dish made with masa harina instead of flour, delivering rich corn flavor and a tender crumb that complements slow-cooked meats.

🌍American 🥗Vegetarian 🥗Gluten-Free 🏷️Casserole 🏷️Corn 🏷️Cheese Side dish

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Total

55 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

¼ cup masa harina
¼ cup cornmeal
1 tsp baking powder
⅛ tsp cayenne pepper
½ tsp salt
½ tsp ground black pepper
1 lb frozen corn kernels, thawed
4 scallions, sliced
½ cup sour cream
1 large egg
2 tbsp unsalted butter, melted
6 oz Monterey or pepper jack cheese, grated, divided

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Instructions

1
In a large bowl, whisk together ¼ cup masa harina, ¼ cup cornmeal, 1 tsp baking powder, ⅛ tsp cayenne pepper, ½ tsp salt, and ½ tsp ground black pepper.
2
In the bowl of a food processor, blend together half (8 oz) corn kernels and half the scallions until chunky and thick, about 30 seconds, scraping down the bowl halfway through.
3
In a large bowl, whisk together corn puree, ½ cup sour cream, 1 egg, 1 tbsp unsalted butter, half the cheese (3 oz), and remaining corn kernels and scallions. Stir corn mixture into the flour until combined. Transfer mixture to a greased pan and sprinkle remaining 3 oz cheese over the top.
4
Roast at 350°F for 40 minutes.
5
Remove casserole and set aside to cool for 5 minutes before serving.

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Tips & Notes

Pro tips

Thaw frozen corn completely and drain excess liquid to prevent a watery casserole.
Slice scallions thin and use both white and light-green parts for mild onion flavor without overpowering the dish.
Mix the dry ingredients (masa harina, cornmeal, baking powder, cayenne, salt, pepper) before combining with wet ingredients to ensure even distribution of leavening.
Don't overmix once wet and dry ingredients are combined; stir just until no dry streaks remain to keep the texture tender.

Substitutions

Sour cream → Greek yogurt (tanginess and richness remain; texture slightly denser)
Scallions → fresh cilantro or diced jalapeño (for different herbaceous or spicy notes)
Frozen corn → canned corn, drained well (convenient; drain thoroughly to avoid excess moisture)

Storage & make-ahead

Cover and refrigerate up to 4 days; reheat covered at 350°F for 15–20 minutes. Freezes well up to 3 months; thaw overnight in the fridge before reheating.

Equipment

9×13 inch baking dish

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.

What is masa harina and why is it used here?

Masa harina is finely ground corn flour used in Mexican cooking. It adds authentic corn flavor and keeps the casserole gluten-free while providing structure.