Try a new corn side dish to liven up your meal or take to the next potluck dinner.
Corn is a staple food in America. There are many ways to make corn into a delicious side dish fit for family or company. Try one of these four sides to take an ordinary can of corn to extraordinary. They can be easily carried to a potluck dinner or the neighbor's house. They make a great side for just about any meat entree.
Easy Corn Casserole
Ingredients:
- 8 oz sour cream
- 2 eggs
- 1 can creamed corn
- 1 can corn, drained
- Box of corn bread mix
- Stick of butter
Procedure:
Mix the first four ingredients together in a ceramic baking dish. Shake a box of corn bread mix over the top. Melt the butter and drizzle over the top of the casserole. Bake at 350 degrees for one and a half hours.
Cheesy Corn Bake
Ingredients:
- 4 ounces cream cheese
- 3/4 cup milk
- 3 eggs, beaten
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 package corn muffin mix
- 1 cup shredded cheddar cheese
Procedure:
Preheat oven to 375 degrees. Whisk the cream cheese and milk until smooth. Stir in all remaining ingredients, blend well. Cover a 9x13 inch pan with cooking spray; pour the mixture into the pan. Bake for 35 minutes or until golden brown.
Broccoli-Corn Bake
Ingredients:
- 1/2 cup crushed crackers
- 6 tablespoons of butter
- 2 (10-ounce) packages of frozen chopped broccoli
- 2 tablespoons chopped onion
- 1 tablespoon flour
- 1/2 cup milk
- 8 ounces Monterey Jack shredded cheese
- 1 (16-ounce) can of whole kernel corn, drained
Procedure:
Saute cracker crumbs in 4 tablespoons butter, set aside in a bowl. Cook broccoli until crisp-tender and spread in a 9x13 inch pan. Melt the remaining butter, add onion and cook until soft. Add flour and mix. Add milk and cook until thickened. Add cheese, corn, and 3 tablespoons of sauteed cracker crumbs. Mix and spread over broccoli. Top with remaining crumbs. Bake at 350 degrees for 30 minutes.
Cheesy Rice and Corn Casserole
Ingredients:
- 1/2 cup cream cheese (chive and onion flavored, if desired)
- 1 egg, lightly beaten
- 2 cups cooked rice
- 1 can of corn, drained
- 1/4 cup of diced red and green peppers
- 1 cup Mexican-style shredded cheese
- 2 tablespoons chopped cilantro
Procedure:
Preheat the oven to 375 degrees. Mix cream cheese and egg in a bowl until well blended. Stir in rice, corn, peppers, 3/4 cup of cheese and cilantro. Pour the mixture into a greased baking dish. Sprinkle the remaining cheese on top. Bake for 20 to 25 minutes or until the cheese on top is melted and slightly browned.
If you have fresh sweet corn, in the recipes above you can try replacing the can of corn with corn fresh off the cob. The recipes could also be made with fresh garden sweet corn that was frozen for winter.
Learn how to cook sweet corn.
