When I was researching foods that Missouri is famous for as part of my American Eats series, I learned that Jack Stack BBQ is one of the most popular places to get brisket burnt ends in the Kansas City area. While looking at their site and browsing their menu (as one does), I noticed their cheesy corn bake and was immediately intrigued. Turns out it is one of their most popular side dishes and I couldn’t not try it at home when making our Kansas City bbq. This cheesy corn bake is so creamy and smoky and delicious that I highly recommend adding it to your menu the next time you are smoking or grilling meat for dinner!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Corn – I used frozen yellow corn since that’s what I had available, but I can’t wait to make it again in the summer with some fresh sweet corn cut off the cob!Cream cheese – This adds a wonderful creaminess and richness.Sharp cheddar cheeseHam – You can use leftover hickory-smoked ham (this is a great dish to make to use up Easter leftovers) or buy a ham steak from the store.Salted butterAll-purpose flour – We’re going to add this to the butter to create a roux that helps thicken the creamy cheese sauce.MilkGarlic powder
How to Make Cheesy Corn
Tips for Success
Add some spice. If you want to kick things up a notch, try adding ¼ teaspoon cayenne pepper to the cheese sauce, a can of diced green chilies, or a chopped jalapeno for a Southwest flair. Add more meat. Some crispy cooked bacon or leftover pulled pork or brisket would be delicious mixed into this. Basically any macaroni & cheese variation would be good here since it’s essentially the same dish except with corn instead of pasta!Add a crumbly topping. Toss some crushed Ritz crackers or Panko bread crumbs in melted butter and sprinkle over the top before baking for a delicious textural element.
What to Serve With Cheesy Corn
Smoked Brisket Burnt EndsSmoked St. Louis-Style RibsSmoked Spatchcock ChickenBrown Sugar Glazed HamSmoked TurkeyBest Roast Chicken Recipe
Storage & Reheating Instructions
If you have leftover cheesy corn, store it in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F oven for 15 minutes until hot. If you would like to freeze this recipe, I recommend doing it before baking, right after making the sauce and combining it with the corn and ham. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before baking. If you freeze the leftovers and reheat, there is a chance that the cheese sauce might separate. If so, try adding a splash of milk and stirring well until it recombines.
More Side Dish Recipes
My Best Baked Macaroni and CheeseEasy Creamy Corn CasseroleEasy Southern Cornbread DressingSweet Potato Casserole with MarshmallowsGrilled Mexican Street Corn
Bacon Wrapped Asparagus
Best Green Bean Casserole
Roasted Brussels Sprouts with Bacon
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
