Creamy Corn Casserole // Photo: @sherriesavorsthecity
Every Thanksgiving, I battle the age-old question…should I take the risk and cook something totally different or play it safe by sticking with the familiar? Although change is good, there is something to be said about time-tested recipes. Thanksgiving is all about honoring traditions and some dishes are just meant to be part of my yearly table, like this creamy corn casserole.
Three years ago, one of my team members suggested a “Friendsgiving” potluck-style lunch amongst all of us, where everyone brings their favorite entrée or side dish. I wanted to make something simple but yet delicious, so my corn casserole immediately came to mind. I wanted to make it extra special by adding a few secret ingredients to the recipe. What was the verdict? It was such a huge hit with everyone that it is requested every annual Friendsgiving lunch. In fact, I am not allowed to be part of it unless I bring this dish.
Fresh Sweet Corn // Photo: @sherriesavorsthecity
Sweet corn is the perfect canvas for almost any recipe I can think of. I had so much fun thinking of ways to jazz up the corn casserole. Fresh sweet corn is ideal for this recipe but frozen will work well, too. I have always loved bell peppers with corn so I used three different varieties. It adds color as well as flavor to the dish.
For an added zing, I wanted to incorporate fresh jalapeños since it’s my team’s favorite chili. But what’s corn without the cream? I vividly remembered my friend, Erin’s famous cream sauce recipe made with her secret weapon. Can you guess what it is? Believe it or not, it’s cream cheese. An unlikely ingredient but so necessary for extra richness and creaminess. You know by now that I am a big fan of contrasting textures in my food so I had to think of an interesting topping to go along with all of this creamy corny goodness. I decided to combine two of my favorite crackers, Ritz and Cheez-It, and mix it with butter to produce a crunchy and tasty topping.
My Favorite Crackers // Photo: @sherriesavorsthecity
Hope this scrumptious corn casserole dish will be part of your Thanksgiving table this year and many more years to come.
Creamy Corn Casserole // Photo: @chelsias
I love using my CorningWare French White 9″ Pie Plate for this recipe. Let’s get cookin’!!!
- For the Topping:
- ¼ cup Land O' Lakes unsalted butter
- 1 cup coarsely crushed Ritz Crackers
- 1 cup coarsely crushed White Cheddar Cheez-It
For the Sautéed Corn Mixture:- ¼ cup Land O' Lakes unsalted butter
- 1 cup finely chopped leeks, white part only
- 1 large red bell pepper, finely diced
- 1 large green bell pepper, finely diced
- 1 large yellow bell pepper, finely diced
- 1-2 jalapeños, seeded and finely diced or ½ teaspoon red pepper flakes
- 2 cloves garlic, minced
- 4 cups fresh sweet corn kernels or 2 (10 ounce) bags frozen sweet corn
- kosher salt
- freshly ground black pepper
For the Cream Sauce:- 3 Tablespoons Land O' Lakes unsalted butter
- 3 Tablespoons all purpose flour
- 1 quart half & half
- 8 ounces Philadelphia cream cheese
- ¼ teaspoon freshly grated nutmeg
- Kosher salt
- freshly ground black pepper
- Preheat oven to 350 degree F.
- Have your 9-inch round CorningWare baking dish ready to go.
- In a small sauté pan, melt the butter over low heat.
- Add the crushed Ritz crackers and Cheez-It.
- Stir until well combined.
- Take it off the heat.
- Set aside.
- In a large sauté pan, melt butter over medium-high heat.
- Add the leeks and sauté until slightly softened.
- Add the bell peppers and continue to cook for 2 minutes.
- Add the jalapeños and garlic, cook until fragrant, about 30 more seconds.
- Add the sweet corn kernels, cook for 2 minutes while stirring constantly.
- Season with kosher salt and black pepper.
- Set aside.
- In a medium saucepan, melt the butter over medium-high heat.
- Add the flour and stir with a wire whisk for 1 minute or so. FAB TIP: It's important to cook the flour and butter mixture in the specified time to avoid the starchy aftertaste.
- Gradually pour the half-half while stirring continuously to avoid lumps.
- Bring the mixture to a boil.
- Lower the heat to a simmer.
- Add the cream cheese and stir until melted.
- Season with freshly grated nutmeg, kosher salt and black pepper. FAB TIP: There is nothing like using freshly grated nutmeg for this recipe. The flavor and aroma it gives the cream sauce is paramount compared to the pre ground one.
- Let the mixture come to a gentle boil and thicken.
- Set side.
- Place all the sautéed corn mixture in your 9-inch round Corning Ware baking dish.
- Pour the cream sauce over it.
- Put foil on top.
- Bake in the preheated oven for 20 minutes or until bubbly on the edges.
- Remove the foil.
- Place the buttered crumbs to completely cover the top.
- Bake for another 10 minutes or until golden brown on top.
- Serve immediately.
Just look at that sweet corn kernels drowned in the special cream sauce. The fruity heat from the jalapeños and the buttery crunch of the topping takes this dish to whole new level. I am literally salivating just looking at this picture. Mmmm…
Creamy Corn Casserole // Photo: @chelsias
FAB TIP: You can make this casserole ahead of time and keep refrigerated until ready to bake. I used my CorningWare French White 9″ Pie Plate.
What is your favorite side dish to making during Thanksgiving?
Savor every moment,
Sherrie
this looks amazing! i love corn casserole 🙂
Thanks, Nicole! Hope you get a chance to try the recipe. I am want to know your opinion about it. 🙂
Xoxo, Sherrie
Looks yummmy I may have to try that soon. My fave side dish riasted butternut squash with fresh arugula, cherries, candied paprika walnuts with cherry vinaigrette
You definitely need to. Let me know what your thoughts are if you do make it. Roasted butternut squash sounds mighty delish! I love all the components along with it. 😉
Planning on making this shortly! Does is really only need 30 total minutes in the oven? Just want to make sure!
Hi Kathryn, I am so excited that you wanted to try my recipe for creamy corn casserole. All suggested baking times are dependent on what kind of oven you have. Some ovens are faster or slower than others. Since the corn and cream sauce is already cooked, the 20 minutes baking time is just to allow both components to meld together. Take it out as soon as it is bubbly. Place the buttered crumbs on top and bake for an additional 10 minutes (plus or minus). Use your wise judgement and take it out as soon as it is golden brown all over. Good Luck and let me know how it turned out!
Xoxo, Sherrie