Easy Creamed Corn Casserole From Scratch

Ingredients

• 4 ears fresh corn, husks and silks removed
• 1/2 cup butter, room temperature
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley, for garnish

Directions

1. Preheat the oven to 350°F. Grease a 9-inch square baking dish.
2. Cut the corn off the cobs and transfer to a large bowl. Set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then slowly whisk in the cream, stirring constantly. Cook until thickened, about 5 minutes.
4. Remove from the heat and stir in the sour cream, garlic powder, pepper, and salt. Pour the sauce over the corn and stir to combine.
5. Transfer the mixture to the prepared baking dish. Sprinkle the cheese over the top and bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for 10 minutes before serving. Garnish with parsley, if desired.

Interesting Facts

• This creamed corn casserole is a great way to use fresh corn.
• Creamed corn casserole is a great side dish for any meal, from a casual dinner to a holiday gathering.
• This dish can be made ahead of time and refrigerated until ready to bake.