Sour Cream & Chive Corn Casserole

Creamy sour cream corn casserole with cheddar, fresh chives and a crunchy potato-chip topping. An easy make-ahead Thanksgiving side dish.

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I’ve always been more excited about the Thanksgiving sides than the turkey, and this is exactly the kind of dish I want on my plate.

Sour Cream & Chive Corn Casserole is a creamy, cheesy holiday side dish made with whole kernel corn, creamed corn, sharp cheddar and fresh chives, then finished with a crunchy potato-chip topping.

Unlike classic corn casserole recipes made with corn muffin mix, this version is cooked and baked in one skillet and has a rich, creamy texture instead of a cornbread-like one. It’s easy enough for a weeknight, but especially good for Thanksgiving, Christmas and holiday entertaining.

This recipe is naturally vegetarian and can be adapted for gluten-free or dairy-free diets. See the Variations & Substitutions section below.

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The Short & Sweet

• The Concept: A creamy, cheesy corn casserole made with sour cream, fresh chives and cheddar, topped with crunchy potato chips and baked in one skillet.
• Why It’s Worth Making: It has all the comfort of a classic holiday corn casserole, but without corn muffin mix or eggs. The potato-chip topping gives it a crispy finish that makes it a little more interesting than the usual version. I get texts from family and friends every year telling me it was a hit at their holiday table!
• Best For: Thanksgiving, Christmas dinner, potlucks, holiday buffets and cozy family meals.
• Prep Ahead? Yes. Prepare the corn mixture ahead, refrigerate it, then add the cheese and potato-chip topping just before baking.
• Before You Start: This casserole is supposed to be creamy and scoopable rather than firm and bread-like.

Ingredients

This recipe is intentionally creamier than a traditional Jiffy-style corn casserole. It uses both whole kernel corn and creamed corn for texture and richness, while sour cream and cheddar make it creamy and savory.

Here’s what you’ll need to make it:

• Butter. It’s the holidays. Let’s roll with it.
• Onion. Creates a savory base for the creamy corn mixture.
• Corn. This casserole uses both whole kernel and creamed corn for the best combination of texture and creaminess.
• Chives. I think chives are underrated! I love that mildly oniony flavor they lend to dishes, and the little green specks are pretty, too.
• Sour cream. The key to indulgence is rich, creamy sour cream! If you’re opposed to using sour cream, you can try using Greek yogurt.
• Cheddar cheese. Cheesy corn casserole is where it’s at, in my opinion. Feel free to try different cheeses.
• Flour. This helps thicken the mixture so that it isn’t soupy. Gluten-free, one-to-one flour may be used if needed.
• Kettle Cooked Sour Cream & Cheddar potato chips. An unusual addition, but one you don’t want to skip! They add the crispy, salty contrast that makes this casserole especially good.

I tested this casserole a few different ways, including versions with and without eggs, and ultimately preferred the egg-free version. It gives the casserole a creamier, denser texture rather than the lighter, fluffier texture you get when eggs are added.

I also like that contrast between the soft, cheesy corn mixture and the crunchy topping, which is why the potato chips work so well here.

Instructions

This casserole is wonderfully simple to make and, even better, it only dirties one skillet.

Preheat the oven to 400°F. Melt the butter in a large oven-safe skillet over medium-high heat. Add the diced onion and cook for 5–7 minutes, until softened.

Sprinkle the flour over the onions and stir well to coat. Cook for about 1 minute to remove the raw flour taste.

Add the drained whole kernel corn and creamed corn, stirring until fully combined. Cook for another 3–4 minutes, until the mixture is warmed through and beginning to thicken slightly.

Remove the skillet from the heat. Stir in the chives, sour cream and 1 cup of the cheddar cheese until smooth and evenly combined.

Top with the remaining ¼ cup cheese and crushed potato chips. Bake for about 20 minutes, until the edges are bubbling and the topping is golden brown.

Can I Make Corn Casserole Ahead of Time?

Yes. Prepare the casserole through the step where the sour cream, chives and cheddar are stirred into the corn mixture. Let it cool, cover and refrigerate for up to 1 day. When you’re ready to bake, add the remaining cheese and crushed potato chips, then bake until hot, bubbling and golden on top. If the casserole is going into the oven straight from the refrigerator, it may need a few extra minutes.

Can I Use Fresh Corn Instead of Canned Corn?

Yes. You can substitute fresh corn kernels for the canned whole kernel corn. You’ll still want to use the creamed corn, since it helps create the creamy texture of the casserole. Use about 1½ cups fresh corn kernels in place of one 15-ounce can of drained corn.

How Do I Know When Corn Casserole Is Done?

The casserole is ready when the edges are bubbling, the cheese is melted and the potato-chip topping is golden brown. This version is meant to stay creamy and scoopable rather than baking up firm like cornbread, so the center does not need to be completely set.

How Should I Store Leftover Corn Casserole?

Let the casserole cool, then cover it tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or warm the casserole in the oven until heated through.

Can I Freeze Corn Casserole?

You can freeze the casserole, but the texture may be slightly softer after thawing because of the sour cream and creamed corn. For the best result, freeze it without the potato-chip topping, thaw overnight in the refrigerator, then add fresh chips before reheating or baking.

Serve It In Style

• If you’re serving this for Thanksgiving or Christmas, I’d bring the skillet straight to the table and finish it with a sprinkle of fresh chives. I especially love a shallow enamel braiser pan for this type of dish because it’s both practical and beautiful for serving.
• For a buffet, place the skillet on a trivet with a wide serving spoon so guests can easily scoop it alongside the other sides.
• Because the casserole is rich and creamy, it pairs especially well with something fresh or acidic, like a crisp fall salad (check out my Easy Fall Salads collection) or green vegetable like Balsamic Glazed Asparagus.

Variations & Substitutions

Want to change things up or work with what you have? Here are a few easy ways to customize the casserole:

• Make it spicy. Add 1 finely chopped jalapeño, or more to taste.
• Give it a Southern twist. Stir in a small drained jar of pimentos.
• Switch up the topping. If you’d rather skip the potato chips, try buttery crackers, cornflakes or crispy fried onions.
• Change the cheese. Pepper Jack adds heat, while smoked Gouda gives the casserole a deeper, smoky flavor.

Dietary substitutions:

• Gluten-free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour, and make sure your chosen topping is gluten-free.
• Dairy-free: Use dairy-free butter, sour cream and shredded cheese alternatives, plus a dairy-free crunchy topping. Keep in mind that the final texture may vary depending on the products you use.