Sweet Corn Casserole Celebrates the Flavors of Late Summer

Fresh sweet corn is one of the unmistakable signs that late summer has arrived in Oklahoma. Whether it comes from a roadside stand, the local farmers market, or your own backyard garden, it's one of the season's most anticipated harvests.

That's why this week's digital edition of Oklahoma's Choice Weekly features Sweet Corn Casserole as the newest addition to the OCW Recipe Collection.  https://oklahomaschoiceweekly.com/digitaledition/

Creamy, cheesy, and filled with fresh sweet corn, this comforting side dish is perfect for everything from backyard barbecues and family dinners to church potlucks and county fair gatherings. It's simple to prepare, easy to customize, and full of the homemade flavor that makes late summer so memorable.

One of the best things about this recipe is its versatility. Add diced jalapeños for a little kick, stir in crispy bacon for a smoky twist, or sprinkle Parmesan on top before baking for an extra golden finish. However you make it, it's a recipe that's sure to become a family favorite.

The OCW Recipe Collection continues to grow with every weekly digital edition, bringing readers seasonal recipes inspired by Oklahoma ingredients, family traditions, and everyday home cooking. From sweet desserts and hearty breakfasts to comforting side dishes and holiday favorites, each recipe adds another page to a collection we're excited to keep building.

If you haven't explored this week's digital edition yet, now's the perfect time. You might just discover your family's next favorite recipe.   https://oklahomaschoiceweekly.com/digitaledition/

Sweet Corn Casserole

Serves 8

4 cups fresh sweet corn kernels (or frozen, thawed)

1 cup sour cream

½ cup melted butter

2 large eggs

1 cup shredded sharp cheddar cheese

¾ cup all-purpose flour

1 teaspoon baking powder

1 tablespoon sugar (optional)

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and freshly ground black pepper

Chopped parsley for garnish 

Make It Your Own

 Add diced jalapeños for a little heat.

Stir in cooked bacon for a smoky twist.

Use pepper jack cheese instead of cheddar.

Sprinkle Parmesan on top before baking for an extra golden crust.

Heat oven to 350°F. Grease a 9×13-inch baking dish.

In a large bowl, whisk together the sour cream, melted butter, and eggs until smooth.

Stir in the flour, baking powder, garlic powder, onion powder, sugar (if using), salt, and pepper.

Fold in the sweet corn and cheddar cheese until everything is evenly combined.

Spread into the prepared baking dish.

Bake 40–45 minutes, or until the center is set and the top is lightly golden.

Let stand for about 10 minutes before serving.

OCW Kitchen Tip  Fresh corn cut directly from the cob gives this casserole the sweetest flavor, but frozen corn works beautifully year-round. If using frozen corn, thaw and drain it well before mixing.

Recipe at a Glance

Prep: 15 min

Cook: 45 min

Serves: 8

Difficulty: Easy

Category: Side Dish