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Loaded Corn Salad Hotdish

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A comforting Midwest casserole combining creamy, cheesy, sweet corn salad with crispy bacon and a crunchy breadcrumb topping, perfect for family dinners or potlucks.

Ingredients

Scale
  • 4 cups corn kernels (fresh or thawed frozen)
  • 6 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 small red bell pepper, finely diced
  • 3 green onions, thinly sliced
  • 2 celery stalks, finely chopped
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble once cool.
  3. In the same skillet, add olive oil and toast panko breadcrumbs for 3-4 minutes until golden and fragrant. Set aside.
  4. In a large bowl, gently combine corn kernels, mayonnaise, sour cream, lemon juice, diced red bell pepper, sliced green onions, and chopped celery.
  5. Fold in shredded cheddar cheese and crumbled bacon. Season with salt and pepper to taste.
  6. Transfer mixture evenly into a greased 9×13-inch baking dish. Sprinkle toasted breadcrumbs evenly over the top.
  7. Bake for 25-30 minutes until edges are bubbly and breadcrumb topping is golden brown.
  8. Let rest for 5 minutes before serving.

Notes

To prevent topping from burning, loosely cover with foil halfway through baking if needed. For vegetarian version, omit bacon and add smoked paprika or liquid smoke. Use gluten-free breadcrumbs or crushed nuts for gluten-free adaptation. Leftovers keep well refrigerated for up to 3 days and reheat best in oven covered loosely with foil.

Nutrition

Keywords: corn salad, hotdish, casserole, bacon, cheddar cheese, comfort food, Midwest recipe, easy dinner, potluck dish

Find it online: https://tastytuck.com/loaded-corn-salad-hotdish-recipe-5-easy-steps-for-comforting-midwest-flavor/