Smoked Street Corn Cheese Bake

This cheesy smoked street corn bake captures the magic of smoky flavor and creamy texture that makes it a perfect appetizer or side dish for any gathering. Combining fresh or frozen corn with rich cream cheese and smoky Gouda delivers a comforting dish that tastes like a celebration in every bite.

I first made this on a weekend when I wanted something memorable but easy and now it’s a go-to for game day and casual dinners. Everyone raves about the cheesy melt and vibrant topping.

Ingredients

• Corn: sixteen ounces fresh or frozen fresh makes for a sweet crunch while frozen is great for convenience
• Cream cheese: eight ounces adds luscious richness and helps bind the dish together smoothly
• Gouda cheese: two cups smoky and melty this cheese brings depth and creaminess that stands out
• Sour cream: half a cup offers a tangy contrast and adds softness to the texture
• Salt: one teaspoon enhances all the flavors so be sure to taste and adjust as needed
• Cilantro: fresh and chopped brightens the dish with freshness and color
• Smoked paprika: for a subtle smoky earthiness and gorgeous color choose good quality smoked paprika for best results
• Everything but the elote seasoning: this seasoning lift ups the baked corn flavor with a balanced spicy and savory note

Step-by-Step Instructions

Scoop and Rinse the Corn:

Rinse frozen corn thoroughly in a colander under cold water until ice crystals melt. For canned corn, drain fully to avoid watery texture. Fresh corn kernels also work perfectly here.

Prepare Your Baking Dish:

Place the corn in a baking dish or aluminum pan. Center the block of cream cheese right in the middle. Surround it with the Gouda cheese distributed evenly for melting magic.

Mix in Flavor:

Add sour cream along with the everything but the elote seasoning and salt directly into the dish. This blend marries salty, creamy, and tangy flavors that deepens while baking.

Cook to Melt Perfection:

Place the dish inside a smoker set to 300 degrees Fahrenheit for 30 to 45 minutes until cheeses form a gooey layer. Alternatively bake in a 350 degrees Fahrenheit preheated oven for 30 minutes keeping an eye on that luscious melt.

Stir and Season:

After cooking, stir vigorously to combine all the melted cheeses and corn. Taste and adjust salt if needed to balance out the flavors for an irresistible bite each time.

Add Final Touches:

Sprinkle generously with smoked paprika and chopped cilantro to add a beautiful vibrant color and fresh herbal note that contrasts the creaminess perfectly.

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One of my favorite memories with this dish was making it for a backyard party where friends couldn’t stop going back for seconds. The smoked paprika garnish really elevated the flavor and made it feel special without extra fuss.

Storage Tips

Store leftovers in an airtight container in the fridge where it will last up to three days. For longer storage freeze in an airtight container or freezer bag for up to two months. Reheat gently in the oven or microwave until warmed through but be careful not to overheat or the creamy texture will change.

Ingredient Substitutions

If you don’t have Gouda use another smoked cheese like smoked mozzarella or smoked cheddar which will still add good depth. Greek yogurt can sometimes replace sour cream for a tangy twist though the texture may vary slightly. Use Monterey Jack if you want milder cheese but add a pinch more smoked paprika to compensate.

Serving Suggestions

Serve this cheesy corn bake with tortilla chips for scooping as a fun appetizer or alongside grilled meats for a comforting side. It pairs beautifully with fresh lime wedges and a dash of hot sauce if you like a bit of heat. Garnishing with extra fresh herbs like parsley or green onions also adds nice flavor contrast.

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Cultural Context

Elote or Mexican street corn is traditionally grilled and coated with mayonnaise, cheese, lime, and chili powder. This baked version takes those flavors and transforms them into a creamy and smoky casserole form perfect for indoors or when you want something less hands-on but just as delicious.

Frequently Asked Questions

→ What type of corn works best?

Fresh or frozen corn provides the best texture and flavor. If frozen, rinse to remove ice crystals before use.

→ Can I prepare this without a smoker?

Yes, baking in a 350°F oven for about 30 minutes still yields a creamy, gooey texture with rich flavors.

→ What cheeses are used in this dish?

Cream cheese adds richness, while gouda contributes a smoky depth that complements the corn beautifully.

→ How does the seasoning affect the flavor?

Smoked paprika adds subtle earthiness and color, and everything but the elote seasoning enhances the baked corn’s zestiness.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months, reheating before serving.