Fresh From The OCW Recipe Collection
Sweet Corn Casserole
There are few things that say late summer in Oklahoma quite like fresh sweet corn. Whether it comes from a roadside stand, the farmers market, or straight from the garden, those golden kernels bring a little sunshine to the table.
This easy casserole turns sweet corn into a creamy, cheesy side dish that is just as welcome beside smoked brisket at a backyard cookout as it is on the table after a long day at the county fair.
Ingredients
- 4 cups fresh sweet corn kernels, or frozen corn, thawed and drained
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Chopped parsley, for garnish
Make It Your Own
- Add diced jalapeños for a little heat.
- Stir in cooked bacon for a smoky twist.
- Use pepper jack cheese instead of cheddar.
- Sprinkle Parmesan over the top before baking for an extra-golden crust.
Directions
- Preheat the oven to 350 F. Grease a 9 x 13-inch baking dish.
- In a large bowl, whisk together the sour cream, melted butter, and eggs until smooth.
- Stir in the flour, baking powder, garlic powder, onion powder, sugar if using, salt, and black pepper.
- Fold in the sweet corn and cheddar cheese until evenly combined.
- Spread the mixture into the prepared baking dish.
- Bake for 40 to 45 minutes, or until the center is set and the top is lightly golden.
- Let the casserole stand for about 10 minutes before serving. Garnish with parsley if desired.
OCW Kitchen Tip: Fresh corn cut directly from the cob gives this casserole the sweetest flavor, but frozen corn works beautifully year-round. If using frozen corn, thaw and drain it well before mixing.