Sweet Corn Mac and Cheese

There’s something especially great about the way sweet corn plays against the richness of mac and cheese—it makes the whole dish taste fresher and a lot more interesting. It’s the perfect bridge from late-summer corn season into fall comfort food mode.

Summer comfort!

➡ Late summer is prime sweet corn season, and this recipe gives it a cozy, leaning-into-fall twist.

➡ It’s classic creamy mac and cheese with a fresh, sweet corn flavor ~ and it’s toddler approved!

➡ Serve it with barbecue now, and carry it straight into your fall dinners.

How sweet corn mac and cheese comes together

1. BOIL the pasta to al dente.
2. SAUTE the corn and onion, and make a butter and flour roux.
3. BLEND until smooth and creamy with the milk.
4. SIMMER: return to the pan and bring to a simmer.
5. MELT in the cheese.
6. MIX with the pasta.
7. BAKE.

Corn mac and cheese FAQ’s

WHAT SIZE BAKING DISH SHOULD I USE?

My casserole is 9×11. You have a little leeway here, just adjust the bake time.

CAN I USE FROZEN CORN?

Yes, use a good quality product and thaw it first.

HOW CAN I CHANGE THIS UP?

You might add minced jalapeño or jarred pimiento for a kick. I think crumbled bacon on top would be great.

CAN I USE A DIFFERENT KIND OF CHEESE?

Sure! You’ve got so many choices, but try sharp cheddar, smoked Gruyère, or a flavored cheese like dill Havarti.

CAN CORN MAC AND CHEESE BE FROZEN?

Yes, you can freeze the fully baked pan. Cool it completely, wrap tightly, and freeze for up to 2 months. Thaw overnight, then reheat covered at 350°F until hot, uncovering for the last few minutes. To freeze unbaked: freeze it assembled but unbaked, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding a little extra time if needed.

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Sweet Corn Mac and Cheese

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Sweet corn mac and cheese is creamy, cheesy, and packed with fresh corn. It's a perfect summer into fall side dish for barbecue and family meals.

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Servings: 6

Equipment

• 2 quart casserole or gratin dish mine measures 9×11

Ingredients

 

US CustomaryMetric

• 8 ounces elbow pasta, uncooked
• 1/2 medium white onion
• 1 Tbsp olive oil
• 2 1/2 cups fresh corn kernels, divided, this is approximately 2-3 ears of corn.
• 2 Tbsp butter
• 1 1/2 Tbsp flour
• 1 1/2 cups milk, I like whole milk
• 3/4 cup freshly shredded Parmesan cheese, divided
• 1 1/4 cups shredded Italian cheese blend, divided
• salt and pepper

Instructions

• Preheat your oven to 350F. Lightly grease your baking dish.
• Cook the pasta according to package instructions until al dente. Drain and set aside.
• Meanwhile, heat the olive oil in a large, heavy bottomed sauté pan or Dutch oven.
• Dice the onion and add it to the olive oil. Cook over medium/low heat until the onion is soft and translucent.
• Add 1 1/2 cups of the corn kernels (reserve the remaining cup), and sauté for another 2 minutes or so. Season with salt and pepper to taste.
• Move the corn to one side of the pot, and on the other side, add the butter. When it is melted, sprinkle the flour over it, and mix or whisk together until it is smooth to make a roux. (It's fine if a little bit of the onion/corn mixture gets mixed in). Let it bubble gently for about 2 minutes, then fold everything together.
• Carefully spoon the corn mixture into a blender. Add the milk, and blend until the mixture is very smooth. (Note: always use caution when blending hot ingredients. The milk is added cold which should cool everything down, but it's always a good idea to be careful regardless).
• Return the pureed corn mixture to your pot on the stovetop and heat everything gently over medium heat, stirring frequently. Heat until it almost comes to a boil, but don't let it boil.
• Set aside 1/4 cup of the shredded Parmesan and 1/4 cup of the shredded Italian cheese to top your casserole later. Lower the heat to low, and begin to slowly add the rest of the shredded cheeses. I do this a little at a time at first, stirring in between additions, to help keep the sauce smooth.
• Once the cheese has been incorporated, taste the sauce and adjust the salt and pepper. Then pour the sauce over the drained pasta, along with the 1 cup reserved corn kernels. Toss everything together and add it to your baking pan.
• Top with the reserved shredded cheese, and bake for about 30-35 minutes until the top is light golden brown and the sauce is bubbling around the edges.

Notes

Double the recipe and bake it in a 9×13-inch pan for a crowd.

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Course: Side Dish

Cuisine: American

Author: Sue Moran

Keyword: baking, corn, macaroni and cheese, pasta, side dish, summer

Nutrition

Calories: 427 kcal · Carbohydrates: 48 g · Protein: 20 g · Fat: 19 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.2 g · Cholesterol: 31 mg · Sodium: 301 mg · Potassium: 344 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 482 IU · Vitamin C: 4 mg · Calcium: 283 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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