Skip to Main Content
Baked Cheesy Corn Pudding
By Traeger Kitchen
You might forget about the rest of the spread when you try this side. Corn, fresh herbs and butter are baked into a three-cheese bubbly dish of deliciousness and topped with crisp bread crumbs for a little crunch.
Prep Time
10 Minutes
Cook Time
25 Minutes
Pellets
Cherry
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Clove | garlic, chopped |
| 3 Tablespoon | butter |
| 15 1/4 Ounce | Whole Kernel Corn |
| 8 Ounce | cream cheese |
| 1 Cup | cheddar cheese |
| 1 1/2 Cup | Parmesan cheese |
| 1 Tablespoon | kosher salt |
| 1/2 Tablespoon | Black pepper |
| 1/2 Cup | breadcrumbs |
| 1 Tablespoon | Thyme, minced |
| 1 Tablespoon | rosemary, chopped |
Steps
1
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
2
In a large sauce pan, sauté the garlic with the butter over medium heat for 3 to 4 minutes. Add the corn, cream cheese, cheddar cheese, 1 cup of the parmesan cheese and salt and pepper. Heat until the cheese is melted then pour into a baking dish.
Ingredients
3 Clove garlic, chopped
3 Tablespoon butter
15 1/4 Ounce Whole Kernel Corn
8 Ounce cream cheese
1 Cup cheddar cheese
1 Cup Parmesan cheese
1 Tablespoon kosher salt
1/2 Tablespoon Black pepper
3
In a separate bowl, combine the remaining 1/2 cup parmesan cheese, bread crumbs and fresh herbs. Spread bread crumb mixture evenly over cheese and corn.
Ingredients
1/2 Cup Parmesan cheese
1/2 Cup breadcrumbs
1 Tablespoon Thyme, minced
1 Tablespoon rosemary, chopped
4
Place baking dish in the grill and cook for 25 minutes or until the cheese is bubbling. Serve warm. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.