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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!