Creamed 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! It’s a great side dish to any holiday meal.

Casseroles are some of our go-to dishes for get together, family functions and holiday meals. Be sure to check out some of our other classic casseroles including: green bean casserole and ham and potato casserole for your next meal.

Creamed corn casserole

Fresh Corn for the Win!

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 and tend to bake/cook with it whenever possible. If I’m in a real pinch, I’ll use frozen corn. Both work great, especially for today’s recipe for creamed corn casserole.

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 tasty corn casserole!

Corn creamed for casserole

How to Make Creamed Corn Casserole

PICKING OUT THE CORN. Because we love using fresh corn, here are a few tips for picking it out:

  • Look at the husk – it should be bright green and tightly wrapped against the cob to show it’s fresh.
  • Look at the tassels (things sticking out of the top) that are brown. If they are dry or black, the corn is old.

PREPPING THE CORN.  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.

PULSE. Next you’ll scoop a heaping cup of that mixture and transfer it to a food processor. Pulse until smooth and creamy. Return the mixture to the pan and whisk to combine (This will help thicken the filling). Cook for an additional 5 minutes.

Pour into the greased baking dish.

Chopped crackers for casserole topping

Topping, Baking + Variations

Now that you have the casserole in your dish, we have to make the topping.

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.

Place in the oven and bake for 10 minutes or until the crackers begin to brown. Remove and serve immediately.

If you want to MAKE THIS AHEAD of time, just make it up to the point of adding the topping. Cover with foil tightly and refrigerate for up to 24 hours. Add the topping right before baking and add a few additional minutes to the cook time.

VARIATIONS. Want to change it up? Other than crackers, think about using these instead (which all work well too!)

  • Corn flakes
  • Panko crumbs
  • Regular bread crumbs

Just be sure to butter them before adding them on top. It will help them not burn as much and make it more crunchy.

You can also change up the flavors by making a Mexican version. Just add some chopped green chiles and shredded cheese to the mix before topping and baking.

Corn casserole with crackers

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!

For more casseroles, check out:

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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