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 most difficult part is making sure that 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 stove top 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!

When To Serve Creamed Corn Casserole

It sounds so cliche, but you can make the casserole anytime! It’s a heavier and starchy vegetable, so I prefer making it at dinnertime. You’ll use frozen corn, so you can make it all year long. 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.

What You’ll Need From The Grocery Store:

• Frozen Sweet Corn
• Heavy Whipping Cream
• Salt
• Granulated Sugar
• All-Purpose Flour
• Unsalted Butter
• Grated Parmesan Cheese

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.