Creamy Corn Casserole

Ditch the canned stuff and use fresh corn in this creamy corn casserole. This easy, delicious recipe will have your guests wanting seconds and thirds!

Creamy Corn Casserole | lifemadesimplebakes.com

I’ve made a lot of casseroles over the years, but never have I made corn casserole- until now! I absolutely love corn, but I prefer fresh from the cob. How about you? Something about the canned stuff just weirds me out. Maybe it’s the flavor? Or the texture? It just isn’t quite right. So I tend to bake/cook with fresh corn or if I’m in a real pinch, frozen. Today’s dish uses 7 ears of fresh sweet corn. It’s a great side to serve for holiday meals or potlucks. It’s thick and creamy with a buttery cracker topping. Everyone will go nuts for this creamy corn casserole!

Creamy Corn Casserole | lifemadesimplebakes.com

You’ll start by cleaning the corn, cutting it from the cob and then boiling it in a mixture of half and half, butter, and seasonings. Make sure the corn is nice and tender. That’s not only important for the puree but also for the overall texture of the dish. I’ve found it generally takes about 30 minutes, sometimes more. Next you’ll scoop a heaping cup of that mixture and transfer it to a food processor. Pulse until the smooth and creamy.

Creamy Corn Casserole | lifemadesimplebakes.com

Return the puree to the pan and whisk to combine. This will help thicken the filling. Cook for an additional 5 minutes, then transfer to a buttered baking dish. Then, in a food processor (or ziplock bag with a rolling pin), add 9 Ritz crackers along with 2 tablespoons of melted butter. Pulse (or crush) until mixture is coarse, not fine (see picture below), about 10-12 pulses. Sprinkle over top of corn.

Creamy Corn Casserole | lifemadesimplebakes.com

Place in the oven and bake for 10 minutes or until the crackers begin to brown. Keep an eye on them as they change color quickly!

Creamy Corn Casserole | lifemadesimplebakes.com

If you’re on the hunt for a fresh, flavorful side dish, this creamy corn casserole is for you! It’s flavor is incredible and it’s topping is irresistible. Everyone will love this creamy corn casserole!

Crazy Good Corn Casserole

Ditch the canned stuff and use fresh corn in this creamy corn casserole. This easy, delicious recipe will have your guests wanting seconds and thirds!

Ingredients:

  • 7 ears of fresh corn, husks & silk (strings) removed, corn cut from the cobs
  • 2 tbsp. unsalted butter
  • 1 c. half & half
  • 1/2 tsp. kosher sea salt
  • 1/8 tsp. ground black pepper
  • 1/8 tsp. paprika

For the topping:

  • 9 Ritz crackers
  • 2 tbsp. unsalted butter, melted

Directions:

  1. Preheat oven to 425 degrees. Butter an 8×8-inch or 9×6-inch baking dish, set aside.
  2. In a large skillets or saucepan set over medium heat, add corn, butter, half & half, salt, pepper and paprika. Bring mixture to a boil, then reduce heat, cover and simmer for 30 minutes or until the corn is tender.
  3. In a food processor, add 1 heaping cup of the cooked corn. Pulse until smooth, about 2 minutes. Return the mixture to the pan and whisk to combine. Cook for an additional 5 minutes, then transfer to the prepared dish.
  4. In a food processor (or ziplock bag with a rolling pin), add crackers and melted butter. Pulse (or crush) until mixture is coarse, not fine, about 10-12 pulses. Sprinkle over top of corn.
  5. Place in the oven and bake for 10 minutes or until the crackers begin to brown. Remove and serve immediately.
  • This recipe can be easily doubled. Bake in a 9×13-inch dish.
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