Scalloped Corn Casserole

Name: Scalloped Corn Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8.0
Ingredients: 2 cans (15 oz each) of sweet corn, drained; 1 cup of fresh corn (about 2 ears, cooked and kernels removed); 1 cup of sour cream; 1 cup of shredded cheddar cheese, plus extra for topping; 1/2 cup of unsalted butter, melted (preferably Kerrygold); 1/4 cup of finely diced onion; 1/2 cup of crushed crackers (like Ritz); Salt and black pepper, to taste

Highlighted under: Classic Comfort Cooking

I'm not the best at putting together fancy sides, but this scalloped corn casserole has become a staple at our family dinners. Honestly, I never thought corn could be so comforting, but this dish is buttery, rich, and just hits the spot. It's easy to make and the whole thing runs about $7-9, which is a nice plus when you're feeding a crowd. Whether it’s for Thanksgiving or just a Sunday meal, this casserole always gets polished off.

Created by

The Meals By Sophia Team

Last updated on 2026-06-09T23:22:19.751Z

When I was growing up, my grandma always made this scalloped corn casserole for holiday dinners. It was a family favorite, and she would always tell me stories of how it would disappear before the turkey did. Now, making it brings back those sweet memories, and I can't help but feel a bit nostalgic.

My secret? I use a mix of fresh and canned corn for texture, and I like to add some shredded cheddar in there just to give it a little extra richness. Trust me, this dish is all about the cheese! I’ve tried it without and it just doesn’t feel the same, so don’t skimp on that.

Why This Works So Well

The combination of creamy and cheesy makes it irresistible
Kids always ask for seconds, and that says a lot
You can prepare it ahead and just pop it in the oven later

Getting the Texture Right for Scalloped Corn Casserole

The key to a great scalloped corn casserole is achieving that creamy, rich texture. When you mix the corn with the sour cream and melted butter, make sure everything is nicely combined before it goes into the oven. If you feel like it’s too thick, don't hesitate to add a splash of milk, just to reach that dreamy consistency.

When it comes to baking, the baking dish matters too. I usually choose a glass or ceramic dish for even heat distribution. You want to see those edges bubbly and slightly golden as you get closer to finishing. If you see that the top is browning too fast, cover it loosely with foil for the last 10 minutes.

Ingredient Notes

I always recommend using fresh corn when it’s in season because it adds a sweetness that canned corn just can’t compete with. But hey, if it’s winter or you’re short on time, those canned versions work just fine. Just remember to drain them well to avoid a watery casserole, which is not what we want here.

Also, the choice of cheese makes a difference. While I love sharp cheddar for its flavor, Monterey Jack can add a nice creaminess too, so feel free to mix things up. And about the crushed crackers on top, if you don’t have Ritz, any buttery cracker will do—though I have to say, you can’t beat that nostalgic Ritz crunch.

Ingredients

Here’s what you’ll need:

Main Ingredients

2 cans (15 oz each) of sweet corn, drained
1 cup of fresh corn (about 2 ears, cooked and kernels removed)
1 cup of sour cream
1 cup of shredded cheddar cheese, plus extra for topping
1/2 cup of unsalted butter, melted (preferably Kerrygold)
1/4 cup of finely diced onion
1/2 cup of crushed crackers (like Ritz)
Salt and black pepper, to taste

Instructions

Now let’s make this delicious casserole:

Mix the Base

In a large mixing bowl, combine the drained sweet corn, fresh corn, sour cream, melted butter, half of the cheese, and the diced onion. Stir everything together until well mixed. Don't be shy about adding a bit of salt and pepper here, it really helps enhance the flavors.

Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with some butter to avoid sticking. You can use my favorite Pyrex dish for this or whatever you have available. Pour the corn mixture into the dish and spread it evenly.

Add Cracker Topping

Now, take the crushed crackers and sprinkle them evenly over the top of the corn mixture. If you’re feeling fancy, add a bit more of that shredded cheddar cheese on top. It gives a nice golden crust when baked.

Bake

Put the dish in the oven and bake for about 45 minutes. You want it to be bubbly and golden brown on top. Keep an eye on it towards the end, or it might brown too quickly. Enjoy the smell wafting through your kitchen while you wait!

Scaling Scalloped Corn Casserole for a Crowd

If you're making this casserole for a large gathering, you can easily double the recipe. Just use a larger baking dish and extend the cooking time slightly—maybe 10 to 15 minutes—just keep an eye on it. Look for the same bubbly, golden signs of doneness. You can also prepare it ahead of time, which is super handy for busy days. Just assemble the casserole and stick it in the fridge for up to a day in advance, then pop it in the oven when it’s time to eat.

Questions About Recipes

→ Can I use frozen corn instead?

You can, but I wouldn't recommend it in this case. Fresh or canned corn gives a better texture and sweetness that really shines through.

→ What if I want to make it vegetarian?

You’re in luck! This casserole is naturally vegetarian as is. Just make sure to use vegetable broth if you're substituting any ingredients that might contain meat.

→ How long can I keep leftovers?

Leftovers are usually good for about 3-4 days in the fridge. Honestly, I keep it in a sealed container, and it still tastes great when reheated!