Why You’ll Love Creamed Corn Casserole Side Dish Recipe
- Quick and easy: The entire dish takes about 25 minutes from start to finish.
- Rich and creamy: Heavy whipping cream and butter create an irresistibly smooth sauce.
- Sweet and savory: Sweet corn and a touch of sugar balance perfectly with salt and Parmesan.
- Simple ingredients: You only need a handful of familiar pantry and freezer staples.
- Great for gatherings: With 12 servings, this casserole works especially well for holidays, potlucks, and family dinners.
- Easy to prepare ahead: Most of the casserole can be assembled in advance and browned shortly before serving.
- Versatile side dish: Serve it alongside roasted meats, chicken, turkey, ham, or other classic comfort foods.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 (10-ounce) packages frozen sweet corn
- 2 cups heavy whipping cream
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 2–3 tablespoons grated Parmesan cheese
- A dab of butter, for topping
Directions
- Melt 4 tablespoons of unsalted butter in a small saucepan over low to medium-low heat. Stir in the flour until completely incorporated and smooth. Cook briefly without allowing the mixture to brown, then remove it from the heat.
- Add the frozen sweet corn and heavy whipping cream to a medium saucepan. Bring the mixture to a gentle boil.
- Reduce the heat and simmer the corn and cream for about 5 minutes. Stir occasionally to prevent the cream from scorching.
- Stir in the salt and granulated sugar until evenly combined.
- Add the prepared butter-and-flour mixture to the corn. Continue cooking over medium heat, stirring frequently, until the cream thickens and coats the corn.
- Transfer the creamed corn mixture to a round, oven-safe baking dish. Spread it into an even layer.
- Sprinkle 2–3 tablespoons of grated Parmesan cheese evenly over the top. Dot the surface with a small amount of butter.
- Place the casserole under a broiler set to low for a few minutes, just until the Parmesan is lightly golden and the top begins to brown. Watch the casserole carefully because it can brown quickly.
- Remove from the oven and serve immediately while hot and creamy.
Servings and timing
Servings: 12
Total time: 25 minutes
For the best results, serve the casserole immediately after broiling so the sauce remains creamy and the Parmesan topping is warm and lightly browned.
Variations
Garlic Creamed Corn: Add 1 or 2 minced garlic cloves to the melted butter and cook briefly before stirring in the flour.
Cheesy Corn Casserole: Mix shredded cheddar, Monterey Jack, or Gruyère into the corn mixture before transferring it to the baking dish.
Herb Creamed Corn: Add finely chopped fresh chives, parsley, or thyme before serving for extra freshness and color.
Spicy Creamed Corn: Stir in a pinch of cayenne pepper, crushed red pepper flakes, or finely diced jalapeño.
Bacon Creamed Corn: Fold cooked, crumbled bacon into the finished creamed corn before adding the Parmesan topping.
Fresh Corn Version: When corn is in season, replace the frozen corn with kernels cut from fresh ears of corn. Fresh corn may require slightly less simmering time.
Extra Parmesan: Add a little Parmesan directly to the cream sauce as it thickens, then finish with additional Parmesan on top.
Less Sweet Version: Leave out the granulated sugar if you prefer a completely savory creamed corn casserole.
Storage/Reheating
Refrigerator: Allow leftover creamed corn casserole to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days.
Freezer: Because this casserole contains a heavy cream sauce, freezing may cause some separation or changes in texture after thawing. For the creamiest results, refrigeration is preferable. If necessary, freeze individual portions in airtight freezer-safe containers and thaw them overnight in the refrigerator before reheating.
Stovetop: Reheat leftovers gently in a saucepan over low to medium-low heat. Stir frequently and add a small splash of cream or milk if the sauce has become too thick.
Microwave: Place an individual portion in a microwave-safe dish and heat in short intervals, stirring between each interval, until thoroughly heated.
Oven: Cover the casserole and reheat at 325°F (165°C) until hot throughout. If desired, uncover it near the end and briefly broil the top to restore some of its golden finish.
FAQs
1. Can I use canned corn instead of frozen corn?
Yes. Drain canned corn very well before adding it to the cream. Because canned corn is already fully cooked, you may not need to simmer it as long as frozen corn.
2. Can I use fresh corn for this casserole?
Absolutely. Fresh corn kernels work especially well when corn is in season. Cut the kernels from the cob and use them in place of the frozen sweet corn.
3. Why is my creamed corn casserole too thin?
The sauce may need additional cooking time after the butter-and-flour mixture is added. Keep it over medium heat and stir frequently until it thickens. Remember that the sauce will also thicken slightly as it cools.
4. What should I do if the casserole becomes too thick?
Stir in a small amount of heavy cream or milk until you reach your preferred consistency. Add the liquid gradually so you don’t accidentally make the sauce too thin.
5. Can I make creamed corn casserole ahead of time?
Yes. Prepare the creamed corn and transfer it to the baking dish, then cover and refrigerate it. When you’re ready to serve, gently reheat the casserole until hot, add the Parmesan and butter topping, and finish it under the broiler.
6. What can I serve with creamed corn casserole?
This side dish pairs well with roasted turkey, baked ham, chicken, pork, steak, meatloaf, and many other hearty main courses. It also fits naturally into Thanksgiving, Christmas, and other holiday menus.
7. Can I substitute milk for the heavy whipping cream?
You can, but the finished casserole will be less rich and creamy. Whole milk or half-and-half would be better substitutes than low-fat milk. You may also need to adjust the thickening time.
8. How do I prevent the flour mixture from becoming lumpy?
Stir the flour thoroughly into the melted butter until you have a smooth mixture. When adding it to the hot corn and cream, stir continuously so it distributes evenly throughout the sauce.
9. Do I have to broil the casserole?
No. The creamed corn is already cooked before it goes under the broiler. Broiling simply melts and browns the Parmesan topping, so you can skip this step if you prefer.
10. How do I keep the Parmesan topping from burning?
Use a low broiler setting and stay close to the oven. Parmesan can brown very quickly, so check the casserole frequently and remove it as soon as the surface is lightly golden.
Conclusion
Creamed Corn Casserole is a simple way to turn everyday sweet corn into a rich, satisfying side dish. Heavy cream and butter create a velvety sauce, while Parmesan adds a savory finish that becomes lightly golden under the broiler. With only a few ingredients, about 25 minutes of preparation and cooking, and enough for 12 servings, this creamy corn casserole is an especially convenient choice for family dinners, potlucks, and holiday meals.
Creamed Corn Casserole Side Dish
A rich and creamy corn casserole made with sweet corn, heavy cream, butter, and Parmesan cheese, then broiled until golden. A comforting side dish that’s perfect for family dinners and holiday meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Stovetop and Broil
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 10oz Packages Frozen Sweet Corn
- 2 Cups Heavy Whipping Cream
- 1/2 Teaspoon Salt
- 2 Teaspoons Granulated Sugar
- 4 Tablespoons All-Purpose Flour
- 4 Tablespoons Unsalted Butter
- 2–3 Tablespoons Grated Parmesan Cheese
- Dab of Butter
Instructions
- In a small pot, melt 4 tablespoons butter and stir in the flour. Cook briefly without allowing the mixture to brown, then remove from the heat.
- Place the corn and heavy whipping cream in a medium pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the salt and sugar.
- Add the butter and flour mixture to the corn. Cook over medium heat, stirring, until the mixture thickens.
- Transfer the creamed corn mixture to a round oven-proof baking dish. Sprinkle with grated Parmesan cheese and dot the top with a dab of butter.
- Place under a low broiler for a few minutes, watching closely, until the top is lightly browned.
- Serve immediately as a warm side dish.
Notes
- Watch the casserole closely while broiling because the Parmesan can brown quickly.
- Do not brown the butter and flour mixture when preparing the roux.
- Serve hot alongside roasted meats, poultry, or other favorite dinner entrees.
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
