Today’s casserole is made with fresh corn of the season, a simple roux, and topped with buttery crisp crackers for a simple yet delicious side for the holiday season.
Looking back at past holidays my favorite part has always been the side dishes- particularly the stuffing (or dressing as some call it) and creamed vegetables. There’s a reason why Thanksgiving sandwiches exist. Creamy veggies on top of cranberry sauce on top of turkey on top of stuffing then pressed together and toasted between two slices of sourdough (preferably) is what I look forward to.
Now, since we’re on the topic of creamy vegetables, I know the green bean casserole gets a lot of attention but my personal favorite is the creamy corn casserole, if I had to choose between the two. I was never really a big fan of the green bean casserole unless it’s made from scratch but that requires a lot of steps.
Today’s Fresh Corn Casserole is exceptionally easy to make. It’s creamy without being too heavy, it’s cheesy, and to top it all off, I crumbled buttery crisp crackers to add a nice golden crust to the dish.
There are no boxed mixes to this recipe or canned vegetables. So, through the summer and fall this dish can be made for picnics, cookouts, and holiday dinners alike.
Another favorite part of mine how the balance of the sweet corn and the creamy, herbed roux that I make to thicken it.
It’s naturally healthier than your traditional corn casserole and can be made ahead of time as well.
Fresh Corn Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- 6 ears of fresh corn
- 4 cloves of garlic, minced
- 1 sweet onion, chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- ¼ cup AP flour
- 1/8 cup corn meal
- 1/3 cup grated Parmesan cheese
- 2 large eggs
- 1 cup whole milk
- Salt and pepper to taste
- Ritz Crackers, crumbled for topping (optional)
- Preheat oven to 350 degrees F.
- Remove the corn from the husks. Rinse the cobs, pat dry, then slice off the kernels of corn.
- In a large frying pan, heat olive oil with garlic and onion. Once the onion is translucent, add the corn. Season with salt, pepper, and fresh thyme. Cook for about 5 minutes, until the corn has softened. Remove from heat.
- In a casserole dish, melt down 4 tablespoons of butter in the preheated oven. Once the butter has fully melted, remove form the oven. Whisk in flour and cornmeal until a roux forms. Season with a pinch of salt and pepper.
- Add the corn mixture to the casserole dish with the grated cheese. Toss with the roux until well incorporated.
- In a small bowl, whisk together eggs and whole milk. Pour over the corn mixture. Sprinkle with the crushed crackers and bake until the casserole has set and is nicely golden, about 30-35 minutes.
Keywords: corn casserole, thanksgiving, corn, side dish, holidays