Saturday, September 28, 2013

Creamy Corn Casserole

From the kitchen of One Perfect Bite...I often serve this casserole when I have a crowd for dinner and the main course is going to be a plain roast beef or turkey. It's very easy to make, but it gives the appearance of being involved and makes people feel special and fussed over. The dish is very nice when it's made with frozen corn, but it becomes extraordinary when it is made with corn just off the cob. If you decide to use fresh corn, some basic conversion will be necessary. A 10-ounce package of frozen corn contains about 1-3/4 cups of kernels. It takes 2 to 3 ears of corn to yield that amount. Fresh or frozen, you'll need a total of 3-1/2 cups to feed six people. There is one other item of note. The sour cream used in the casserole should be brought to room temperature before it is added to the corn. Sour cream will curdle if it's allowed to boil. Having the cream at room temperature allows the casserole to heat through before the cream has the chance to separate. This is a nice dish to serve on special occasions. I know those of you who try it will enjoy it. There is nothing here not to like. Here's the recipe for my creamy corn casserole.

Creamy Corn Casserole


2 packages (10 ounces each) frozen corn

1 medium onion, chopped

1/4 cup chopped celery

1/3 cup butter, cubed

2 tablespoons minced fresh parsley

1 teaspoon salt

1/2 teaspoon dried savory

1/2 teaspoon white pepper

3/4 cup sour cream, room temperature

1 teaspoon lemon juice


Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion mixture. Stir in sour cream and lemon juice. Yield: 6-8 servings.

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