Servings: 8
Total Time: 35 minutes
Difficulty: Easy
Calories per Serving: ~165
Macros (per serving): 16g Protein / 6g Net Carbs / 8g Fat / 2g Fibe
Intro
This Creamy Cheesy “Corn” Casserole brings all the cozy, holiday-style comfort of classic corn casserole—but without the heavy carbs. By swapping traditional corn for low-carb alternatives like chopped baby corn and riced cauliflower, you get the same sweet, creamy, spoon-worthy texture while keeping it keto, high protein, and Weight Watchers friendly.
This version is rich, warm, cheesy, and incredibly satisfying, thanks to Greek yogurt, cottage cheese, and just the right blend of seasonings. It tastes indulgent but fits beautifully into a low-carb lifestyle, making it perfect for family dinners, holiday tables, or meal-prep weeks.
It’s the kind of dish that delivers nostalgia while giving you clean macros and protein-packed comfort in every bite.
Look at the Recipe
• Creamy, cheesy, casserole-style texture with golden edges
• Sweet-corn flavor using keto-friendly baby corn + seasoning
• High protein, low carb, and WW-friendly—without losing the classic taste
Ingredients Needed
“Corn” Base (Low Carb)
- 1 cup chopped baby corn (very low carb compared to standard corn)
- 2 cups riced cauliflower (fresh or thawed frozen)
- 2 tbsp butter (or light butter for WW-friendly version)
Creamy Protein Mixture
- 1 cup nonfat Greek yogurt
- ½ cup low-fat cottage cheese
- 1 scoop unflavored whey protein isolate
- 2 large eggs
- ½ cup shredded reduced-fat cheddar
- ½ cup shredded mozzarella
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt & pepper to taste
Optional Toppings
- Additional ¼ cup cheese for broiling
- Chopped parsley
- Crushed keto crackers for crunch (optional)
How to Make Our Creamy Cheesy “Corn” Casserole
- Prep the low-carb “corn.” Heat butter in a skillet over medium heat. Sauté chopped baby corn and cauliflower rice for 3–4 minutes until softened and lightly fragrant.
- Blend the creamy base. In a bowl, whisk together Greek yogurt, cottage cheese, eggs, protein powder, and spices until smooth and well combined.
- Fold everything together. Add the sautéed “corn” mixture into the creamy base. Stir in cheddar and mozzarella until the mixture is thick and uniform.
- Transfer to baking dish. Lightly grease a baking dish and pour the mixture in. Smooth the top.
- Bake until golden. Bake at 375°F (190°C) for 22–25 minutes, or until the top is set and lightly browned. Add extra cheese in the last 3 minutes if you want a melty, bubbly finish.
- Cool slightly and serve warm. The casserole thickens as it rests, giving you perfect scoopable slices.
Storage & Serving Suggestions
- Refrigeration: Store airtight for 3–4 days.
- Freezer-Friendly: Yes—freeze in portions up to 2 months. Reheat gently.
- Reheating: Microwave or warm in the oven at 300°F until heated through.
- Serving Ideas: Pair with grilled chicken, turkey meatloaf, air-fried salmon, or a big green salad for a balanced keto/WW-friendly plate.
Tips & FAQs
Can I make this without baby corn?
Yes—use all riced cauliflower plus ½ tsp corn extract or a touch of sweetener for the “corn-like” flavor.
Does baby corn fit into keto?
Yes—baby corn is significantly lower in carbs than full-grown corn and works well in moderation for low-carb or flexible keto.
Can I make this dairy-free?
Use dairy-free Greek-style yogurt, vegan cheese, and plant-based protein powder. Texture will be slightly softer.
What if I want the casserole sweeter, like classic corn pudding?
Add ½–1 tsp keto sweetener to mimic the natural sweetness of corn.
Is this Weight Watchers friendly?
Yes—use nonfat Greek yogurt, low-fat cottage cheese, reduced-fat cheese, and light butter to keep points low.
