- 2 Tbsp. unsalted butter, plus more for baking dish
- 1 medium jalapeño, finely chopped (seeded if desired)
- 2 medium garlic cloves, finely chopped
- 2 15-oz. cans whole-kernel corn, drained
- 8 oz. cream cheese
- 3/4 cup shredded cheddar cheese
- 3/4 cup finely shredded Parmesan cheese, divided
- Kosher salt and freshly ground black pepper
- 1/2 cup breadcrumbs (fresh or dried)
- 1/2 cup roughly chopped tender fresh herbs such as thyme, sage, or parsley, plus more
- Green onions or chives (optional; for garnish)
## Instruction
### Step 1
Place rack in middle of oven and preheat oven to 375°. Butter a 13x9" baking dish and set aside.
### Step 2
Melt 2 Tbsp. unsalted butter in a large saucepan over medium heat. Add 1 jalapeño, finely chopped (seeded if desired), and 2 cloves garlic, finely chopped, and cook until fragrant and just starting to soften, about 5 minutes. Add two 15-oz. cans whole-kernel corn, drained, 8 oz. cream cheese, ¾ cup shredded cheddar cheese, and ¼ cup finely shredded Parmesan cheese. Stir until cheese is melted and corn is well coated, 2–3 minutes, then season with kosher salt and freshly ground black pepper.
### Step 3
Pour corn mixture into prepared baking dish. Top with ½ cup breadcrumbs (fresh or dried), ½ cup finely shredded Parmesan cheese, and ½ cup roughly chopped tender fresh herbs such as thyme, sage, or parsley. Bake corn casserole until cheese is melted and bubbling and the breadcrumbs are a crispy golden brown, about 15 minutes. Garnish with more roughly chopped tender herbs and green onions or chives, sliced, (if using).
**Do ahead**: Corn casserole can be assembled without topping up to 3 days ahead of time. Cover casserole dish with a lid or wrap tightly in plastic wrap and refrigerate.
