Sour Cream & Chive Corn Casserole! This easy corn casserole recipe gets extra points for easy cleanup since it’s made in one skillet! 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 the holidays and easy enough to make on a weekday.
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 mashed potatoes and stuffing.
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.
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 souffle category — most of the time, those are called “corn pudding.”
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 egg-less 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.
To offset the creaminess of the dish, I topped it with crushed up kettle-cooked potato chips and a little extra cheese. {Extra cheese is always a good idea.} It sort of gave the casserole crust the same effect as cracking into the caramelized sugar top of creme brulee, except, when you crack through the top of this dish, you’re met with a creamy, cheesy corn-filled layer instead of a sweet custard.
The sour cream, cheese and topping add a rich, indulgent element to this casserole, which I think is perfectly acceptable for a special celebration like Thanksgiving or holiday dinners.
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!
Sour Cream & Chive Corn Casserole
Ingredients
- 3 tablespoons butter
- 1/2 medium onion finely diced
- 15.25 ounces can whole kernel corn drained
- 14.75 ounces can creamed style corn
- 3 tablespoons fresh chives chopped
- 1/4 cup sour cream
- 1 1/4 cups grated cup sharp cheddar cheese divided*
- 2 tablespoons all purpose flour
- 1 1/2 cups crushed kettle cooked potato chips {I used a Sour Cream & Cheddar flavor}**
Instructions
- Preheat oven to 400 degrees. In a large skillet, melt butter over medium-high heat. Add onion and cook until just translucent, about 7-9 minutes.
- Add drained whole kernel corn and cook for another 3-4 minutes until some pieces of corn are starting to brown a bit.
- Remove from heat. Stir in creamed corn, chives, sour cream and 1 cup of cheddar cheese. Sprinkle flour over top, then mix until well-combined.
- Top with remaining 1/4 cup cheese and crushed potato chips. Bake for about 20 minutes until the top is golden brown and the edges are bubbling. Serve hot.
