Ingredients:

  • 3 cups (450g) Frozen whole kernel corn, thawed and patted dry
  • 1 can (14.75 oz / 418g) Cream-style corn
  • 1/2 cup (115g) Diced smoked ham
  • 8 oz (225g) Full-fat cream cheese, softened
  • 1/2 cup (120ml) Heavy cream
  • 1/4 cup (55g) Unsalted butter, melted
  • 2 cups (225g) Sharp yellow cheddar, freshly grated (divided)
  • 1 cup (115g) Smoked Gruyère, freshly grated
  • 1 tsp (5g) Garlic powder
  • 1/2 tsp (2.5g) Smoked paprika
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Cayenne pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk the softened cream cheese, melted butter, and heavy cream until completely smooth with no visible lumps.
  2. Stir the garlic powder, smoked paprika, salt, and cayenne pepper into the cream base. Fold in the cream-style corn, dry whole kernels, and diced ham.
  3. Incorporate 1.5 cups of the shredded cheese blend (all of the Gruyère and some cheddar) directly into the corn mixture using a silicone spatula.
  4. Transfer the mixture to a 9x13 inch baking dish. Bake for 25 minutes to allow the emulsion to set and the sugars to caramelize.
  5. Top with the remaining 1.5 cups of sharp cheddar and bake for an additional 10 minutes until the top forms a mahogany-colored bubbly crust.