19 baked cream corn recipes

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.

Helen Evans Brown's corn chili bread bakes fresh corn kernels with cornmeal, sour cream, melted butter, Monterey Jack cheese, and diced green chilis into a rich, golden side dish. Pairs beautifully with roast pork or turkey.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Green beans and corn casserole topped with buttery Ritz cracker crumbs and slivered almonds. A creamy potluck classic with sour cream, cream of celery, and grated cheese baked until golden.

Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that's been gracing holiday tables for generations.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Seasoned ground beef, crunchy corn chips, sour cream, and melted cheddar baked in a flaky crescent roll crust. This Tex-Mex taco pie feeds the family in 45 minutes with almost zero effort.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.

Layered ground turkey, corn tortilla strips, salsa, sour cream, and melted cheddar baked into a bubbly Mexican-style casserole. Think enchiladas without the rolling, ready in about an hour.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.