• Carefully slice the kernels off the 2 ears of corn and transfer them to a food processor or blender to create a “creamy corn”.
  
To skip this step, you can use creamy corn. But fresh is better.
• Grab a big pot and, over low heat, start melting the butter. Add the onions and cook until translucent. About 4 minutes. Then add the frozen corn to the pot.
  
The heat needs to be low because the butter and onions can burn easily.
• Pour in the milk and butter, and add the creamy corn that you made in the blender.
  
• Season with salt and pepper, mix, and cook for 5 minutes. Cover with a lid.
  
• Add the corn mix (or the homemade mix made before) and stir until everything is uniform.
  
• Make sure the corn mixture has cooled down. Crack and whisk the eggs in a separate bowl before adding them. Pour the eggs into the corn mixture and mix well.
  
This helps them mix better and ensures a spoiled egg won't ruin the entire dish.
• Add cream cheese and the extra 30g of butter if needed.
  
Add the cream cheese while the mixture is hot so it's easier to mix.

Cooking

Preheat the oven to 350°F (175°C)
• Grease a tray with cooking spray and pour the mixture into the baking dish.
  
• If you want, sprinkle raw bacon on top before cooking. Bake for 35 minutes.
  
Cooking time depends on the oven.
• Five minutes before it's done, remove the casserole from the oven and top evenly with shredded cheese. Return it to the oven under the broiler (or grill) for the last 5 minutes. Let it rest for 10 minutes before serving.
  
If your oven doesn't have a broiler: Move the oven rack down one level and slightly increase the temperature until the cheese is melted and golden brown.