Creamed Corn Casserole Side Dish

When it comes to side dishes for dinnertime, easier is always better. I don’t care how great a recipe tastes; it has to be easy, or else I don’t have time for it. I like to keep things simple and delicious in the kitchen. This Creamed Corn Casserole recipe meets all of my requirements. It’s sweet, creamy, and melts in your mouth.

This is my Grandmother’s recipe and I grew up enjoying it whenever she made it. When my Husband and I got married, I loved to impress him with big homemade dinners. Picking side dishes can be exhausting because you don’t want them to be more work than the main meal.

Soon enough, this Cream Corn Casserole became part of our regular dinner rotations. I can throw it together ahead of time, and there aren’t many steps to make it. The hardest part is making sure it doesn’t brown too much under the broiler.

When I took over the family holiday celebrations, I started making Creamed Corn as a Thanksgiving side dish recipe. It’s so nice against the greens on the table for added color. The recipe is versatile enough for summer dinners and fancy enough for your holiday table. That might be what I love most about it!

Looking for even more great side dish recipes? Here are my most popular side dish recipes:

• Citrus Glazed Baby Carrots
• Garlic Mashed Potatoes
• Cranberry Fluff Salad
• Brussel Sprouts With Garlic

How To Make Creamed Corn Casserole As A Side Dish

What makes this Creamed Corn recipe so easy is that you don’t have to thaw or microwave the corn. You throw the frozen corn onto your stovetop and bring it to a boil with the cream. Obviously, I used my cast iron skillet for the corn, but you can also use a 2-quart casserole dish. Either one works!

What Is Creamed Corn Casserole?

Creamed corn casserole is a rich and creamy side dish made with sweet corn, heavy cream, butter, and a simple flour-based thickener. Unlike traditional canned creamed corn, this recipe starts with whole kernels of frozen sweet corn and creates a homemade cream sauce around them.

The finished dish has a creamy texture while still keeping the texture of individual corn kernels. A sprinkle of Parmesan cheese and butter on top gives the casserole a lightly browned finish under the broiler.

This easy creamed corn recipe is especially popular for holiday meals, but it also works as an everyday side dish when you want something a little more special than plain vegetables.

Quick answer: Creamed corn casserole is a warm, creamy corn side dish made by cooking corn in a rich cream sauce and finishing it with Parmesan cheese and butter.

When To Serve Creamed Corn Casserole

It sounds so cliché, but you can make the casserole anytime! It’s a heavier, starchy vegetable, so I prefer making it at dinnertime. You’ll use frozen corn, so you can make it year-round. It’s also a very budget-friendly side dish because you’re using frozen corn.

I like making Creamed Corn for Thanksgiving, but I’ve also made it as a side dish with our Easter dinner. It’s delicious with a Bourbon Glazed Spiral Ham.

How To Prepare The Creamed Corn Ahead Of Time

When I’m making several side dishes and it’s a holiday meal, I make the corn ahead of time. You can follow the entire recipe, up until the baking, and just keep the casserole in the refrigerator. Just pull it out, according the timing of your meal, and you’ll be able to put it in the oven to finish. You can make the casserole up to 24-hours ahead of time.

How To Store Leftover Creamed Corn

Once the corn casserole has cooled, transfer it to an airtight food storage container. Keep it in the refrigerator to enjoy for up to 5 days. To reheat the Creamed Corn Casserole, just nuke it on high for a few minutes in the microwave.

Can You Freeze The Casserole?

Sort of – yes! You can freeze the corn if you haven’t baked it yet. So you can prepare it ahead of time and do not bake it. Put it directly in the freezer. You can freeze it for up to 3 months. Let it thaw in the refrigerator for 12 hours and then bake as directed.

You don’t want to freeze the Creamed Corn after it’s already been baked. The consistency changes with the Heavy Whipping Cream in the casserole. It never quite has the same texture as it did.

Creamed Corn Casserole Ingredients:

• Frozen Sweet Corn: Frozen corn makes this recipe convenient and delivers a consistent sweet flavor year-round. You don’t need to thaw the corn before cooking.
• Heavy Whipping Cream: Heavy cream creates a rich, creamy sauce that coats the corn. It also helps give the casserole its signature smooth texture.
• Salt
• Granulated Sugar: Enhances the natural sweetness of the corn
• All-Purpose Flour: Acts as a thickener
• Unsalted Butter
• Grated Parmesan Cheese: Parmesan adds a savory flavor and creates a lightly browned topping under the broiler.

Why You’ll Love This Creamed Corn Recipe

• Easy to make: There are only a few simple steps between the stovetop and the dinner table.
• Uses frozen corn: You don’t have to wait for corn season to enjoy this recipe.
• Great for holidays: It can be prepared ahead of time, making holiday meal planning easier.
• Made from simple ingredients: Everything can be found at a typical grocery store.
• Feeds a crowd: This recipe makes enough for a family dinner or holiday gathering.
• Versatile: Serve it with ham, turkey, chicken, beef, or your favorite holiday main dish.
• Creamy without being complicated: The homemade cream sauce gives the corn a rich texture without requiring a long list 
  of ingredients.

Tips for Making the Best Creamed Corn Casserole

A few simple tips can make a big difference when preparing this creamy corn side dish.

• Don’t thaw the frozen corn first. The corn can go directly into the pot with the heavy cream.
• Don’t brown the butter and flour mixture. You want it to act as a thickener without adding a browned or toasted flavor.
• Stir the cream mixture regularly. This helps the sauce thicken evenly.
• Use an oven-safe dish. The casserole needs to go under the broiler for the final step.
• Watch the casserole closely while broiling. The Parmesan and butter can brown very quickly.
• Serve while warm. Creamed corn casserole has its best creamy texture shortly after it is prepared.

Step-By-Step Directions To Make Creamed Corn Casserole

In a small pot, melt 4 Tablespoons butter and stir in the flour, over medium heat.

Do not brown off. Remove from the heat once finished and set aside.

Place corn in a medium pot with heavy whipping cream and bring to a boil.

Reduce heat and simmer for five minutes. Stir in the salt and sugar, then add your butter mixture. 

Cook until it thickens slightly. You’ll notice it thicken and look creamier. Place the corn mixture into an oven-proof dish.

Sprinkle with parmesan cheese and dot with butter. Brown under a low broiler, in the oven, until light brown on top.

It turns brown quickly – only a few minutes are needed. Serve immediately.