Sour Cream & Chive Corn Casserole! This easy skillet corn casserole recipe gets extra points for easy cleanup since it's made in one pan! Rich sour cream and sharp cheddar cheese elevate corn to an indulgent level, while crushed potato chips add texture and crunch! A great side dish for Thanksgiving or the holidays, and easy enough to make on a weekday.
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Ok, guys, it's go-time. Time to finalize those plans for Thanksgiving dinner -- the big day is just a week away!
I know many of you are Googling your fingers to the bone looking for the absolute perfect turkey recipe, and I respect that. But the truth is, long before I stopped eating meat, I was a closeted side-dish enthusiast. I could take or leave a beautifully browned bird {although I think it makes a gorgeous centerpiece}, but please don't take away my potatoes and stuffing , or dessert... make that, dessertS.)
I no longer harbor any shame about my appreciation for side dishes, and I know that I'm not alone. That's why every year I spend the weeks leading up to Turkey Day creating recipes for everything but turkey! This year is no exception.
The only thing I love more than a good Thanksgiving side dish is a recipe that requires minimal cleanup, and I'm happy to say that I've come up with a good one for you! Sour Cream & Chive Corn Casserole.
This one skillet corn casserole is rich, creamy, indulgent and begging for a place at your Thanksgiving table!
This recipe is naturally vegetarian, and can be made gluten-free, dairy-free and vegan. (See the Variations & Substitutions section below.)
Ingredients
Corn casserole is an interesting food, and admittedly not one I was very familiar with growing up. There are tons of variations out there, some that are a bit more like a creamy casserole, and some that teeter on the brink of falling into the soufflé category -- most of the time, those are called "corn pudding."
My version is basically a creamy corn skillet with a crunch topping. Here's what you'll need to make it:
- Butter. It's a holiday, let's roll with it.
- Onion. The flavorful base of all delicious recipes!
- Corn. This corn skillet calls for both whole kernel corn and creamed corn. Extra corny.
- 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. This is such an unusual addition for me, but trust me, you don't want to skip this!
I tested out a few different versions of this recipe, some with eggs, some without, and came to the conclusion that I prefer corn casserole recipes that yield something resembling a soft cornbread or "soupier" ones that get their crunch and texture from a topping like crackers or bread crumbs.
I made my version without eggs for a few reasons: 1. You don't have to worry about under-cooking your casserole and making your dinner guests ill {which is always a plus, if you ask me} and 2. I prefer the creamy, cheesy texture of this mixture to the airy, fluffy one that results when you add eggs.
You'll have to let me know which type you prefer when you make this!
Directions
Whether you are a skilled holiday host or a novice to the kitchen, I guarantee you will appreciate the simplicity of this dish, not to mention the rave reviews of those who try it. Best of all, this recipe only dirties one skillet! You'll thank me twice -- when you take the first bite and when it's time to clean up!
Start by preheating the oven to 400 degrees. In a large skillet, melt butter over medium-high heat. Add the diced onion and cook until it is softened, about 5-7 minutes.
Sprinkle the onions with flour and stir to combine, and continue to cook the mixture for about a minute.
Add a can of drained, whole kernel corn and the can of creamed corn, stirring well until fully combined; cook for another 3-4 minutes.
At this point, remove the skillet from heat. Stir in the chives, sour cream and 1 cup of cheddar cheese until the mixture is uniform.
Top with remaining ¼ cup cheese and crushed potato chips. Bake for about 20 minutes until the top is golden brown and the edges are bubbling. Serve hot.
FAQ's
Sure! Cook the recipe as directed until the step where you add the additional cheese and crushed potato chips. Cool the mixture and place it in an oven-safe covered with foil, or air-tight container. (You can even cover the skillet itself once it's fully cooled if you have enough room in your refrigerator!) When you're ready to heat and serve, add the cheese and potato chip crumbs and bake as directed.
I don't see why not! However, I'd still use a can of creamed corn or add another ½ cup of sour cream to make up for the lack of liquid if you're only using fresh corn kernels.
Leftover corn casserole can be stored in an air-tight container in the refrigerator for up to 3-4 days.
To be honest, I've never tried, but you should be able to freeze the mixture (minus the potato chips) in a well-wrapped dish or freezer-safe container for up to 3 months. To reheat, thaw the mixture in the fridge then heat in the skillet, add the toppings and bake as directed.
Variations & Substitutions
Want to try something a little different or need to make substitutions for special dietary needs? Here are a few ways to alter this recipe:
- Turn up the heat! Add a finely chopped jalapeno pepper (or two) to make it spicy.
- Give things a Southern spin by adding a small, drained jar of pimentos.
- Top it your way. Not a fan of the potato chip topping? (How??) No problem. Buttery round crackers, corn flakes, or even fried onions would make a fabulous alternative!
- Try different cheeses such as Pepper Jack or smoked Gouda.
- Add a drained can of lump crab for a nautical twist.
Diet-specific substitutions:
- Gluten-Free: Use your favorite one-to-one gluten-free flour blend in place or regular flour as a thickener.
- Vegan/Dairy-Free: Use plant-based butter, sour cream and cheese in place of regular. Top with your favorite vegan kettle chips.
Sour Cream & Chive Corn Casserole
Ingredients
- 3 tablespoons butter
- ½ medium onion finely diced
- 15.25 ounce can whole kernel corn drained
- 14.75 ounce can creamed style corn
- 3 tablespoons fresh chives chopped
- ¼ cup sour cream
- 1 ¼ cups grated cup sharp cheddar cheese divided*
- 2 tablespoons all purpose flour
- 1 ½ cups crushed kettle cooked potato chips {I used a Sour Cream & Cheddar flavor}**
Instructions
- Preheat oven to 400°F. In a large skillet, melt butter over medium-high heat.
- Add onion and cook until just translucent, about 5-7 minutes. Sprinkle the onions with flour and stir to combine, and continue to cook the mixture for about a minute.
- Add a can of drained, whole kernel corn and the can of creamed corn, stirring well until fully combined; cook for another 3-4 minutes.
- Remove from heat. Stir in chives, sour cream and 1 cup of cheddar cheese until the mixture is uniform.
- Top with remaining ¼cup cheese and crushed potato chips. Bake for about 20 minutes until the top is golden brown and the edges are bubbling. Serve hot.
Notes
- Turn up the heat! Add a finely chopped jalapeno pepper (or two) to make it spicy.
- Give things a Southern spin by adding a small, drained jar of pimentos.
- Top it your way. Not a fan of the potato chip topping? (How??) No problem. Buttery round crackers, corn flakes, or even fried onions would make a fabulous alternative!
- Try different cheeses such as Pepper Jack or smoked Gouda.
- Add a drained can of lump crab for a nautical twist.
- Gluten-Free: Use your favorite one-to-one gluten-free flour blend in place or regular flour as a thickener.
- Vegan/Dairy-Free: Use plant-based butter, sour cream and cheese in place of regular. Top with your favorite vegan kettle chips.
