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Creamy Cajun Corn Bake

Creamy, smoky Cajun corn bake made with frozen corn, heavy cream, butter and Parmesan. About five minutes of work and no thawing.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Cajun
Ingredients Method Notes

Ingredients
  

The corn
  • 2 lbs frozen corn no need to thaw
The seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 1–2 tsp Tony Chachere's No Salt Seasoning
  • minced garlic to taste
The creamy part
  • 1 cup heavy cream
  • 1 stick butter sliced
  • ½ cup grated Parmesan
For the top
  • ¼ cup grated Parmesan extra
  • paprika for sprinkling
  • dried parsley for sprinkling

Method
 

  1. Heat your oven to 400°F.
  2. Pour the frozen corn straight into an aluminum baking pan. No thawing.
  3. Sprinkle in the garlic powder, onion powder, smoked paprika, black pepper and Tony Chachere's. Add the minced garlic, pour in the cream, and stir until the corn is well coated.
  4. Lay the sliced butter over the top and scatter on the ½ cup Parmesan.
  5. Cover the pan with foil and bake at 400°F for about 45 minutes, until the corn is hot and tender.
  6. Take the foil off and stir so the creamy sauce comes together.
  7. Sprinkle on the extra ¼ cup Parmesan, a little paprika and the parsley.
  8. Bake uncovered for 5 more minutes.
  9. Serve warm.

Notes

Taste before adding any salt, the Parmesan already brings plenty. Freshly grated Parmesan melts smoother than pre-shredded. Leftovers keep in the fridge 3 to 4 days. Reheat with a splash of cream or milk so they stay silky.