From the Kitchens of the Kansas Corn Staff

Our Favorite Holiday Corn Recipes

The holidays are a special time for many and this year we are reminded just how lucky we are for our families and memories. And what brings family members closer together more than good food? Our Kansas Corn staff members have contributed their family favorite holiday corn recipes to share with you this season! We hope everyone has a very Merry Christmas and a Happy New Year!

Baked Parmesan Creamed Corn

Contributed by Misty Palmer, Director of Finances

  • 2 cans Libby’s Cream Style Canned Corn
  • 1 can Libby’s Whole Kernel Sweet Corn
  • 1/4 cup flour
  • 3 large eggs
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar
  • 1/2 cup finely grated parmesan cheese
  • 1/3 cup crushed buttery crackers
  • 4 tablespoons melted butter
  • grated parmesan (the canned kind) optional

Preheat oven to 350 degrees and grease a baking/casserole dish. In a large bowl stir together cream style corn, whole kernel corn, flour, eggs, salt, pepper, garlic powder, and sugar. Pour mixture into prepared baking dish.  Sprinkle parmesan cheese over the top. Bake in preheated oven for 35-40 minutes. (Remove from oven, sprinkle crushed crackers over the top, then drizzle with melted butter.) Bake for another 5 minutes until crackers are browned. Allow to cool slightly before serving. Top with grated parmesan cheese if desired.

Corn Sausage Chowder

Contributed by Deb Ohlde, Grower Services Coordinator

  • 1 lb. bulk Italian pork sausage
  • 1 c. coarsely chopped onion
  • 4 c. (1/2 inch cubes) peeled potato
  • 1 tsp. salt
  • 1/2 tsp. dried basil
  • 1/2 tsp. pepper, fresh ground
  • 2 c. water
  • 1 (17 oz.) can cream corn
  • 1 (17 oz.) whole kernel corn, drained
  • 1 (12 oz.) can evaporated milk

In a Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towel. Return sausage and onion to Dutch oven with potato, salt, basil, pepper and water. Bring to a boil, reduce heat and simmer just until potato is tender, about 15 minutes. Add cream style and whole kernel corn and evaporated milk. Heat through. Makes 6 servings.

Corn Mac and Cheese

Contributed by Erin Rios, Education Programs Manager

  • 2 cans creamed corn
  • 2 cans whole kernel corn-don’t drain
  • 1 stick butter
  • 2 cups of elbow noodles-uncooked
  • 16 oz of Velveeta cheese

Pour all ingredients into a crockpot and stir together. Cook on high for 60-90 minutes, stirring occasionally.

Mexican Corn Dip

Contributed by Josh Roe, VP of Policy and Market Development

  • 4 (11-oz) cans Mexican-style corn, drained
  • 2 (4-oz) can diced green chiles, drained
  • 5 green onions, chopped
  • 1 (8-oz) container sour cream
  • 1 jalapeno pepper, chopped fine
  • 3/4 cup mayonnaise
  • 10 oz shredded cheddar cheese

Combine ingredients in a medium bowl, mix well; cover and store in refrigerator until ready to serve.  I recommend serving with Frito Scoops chips or tortilla chips.

Corn and Bean Casserole

Contributed by Sue Schulte, Director of Communications

  • 1 can of Corn drained thoroughly
  • 1 can French-Style Green Beans drained or frozen green beans (thawed)
  • 1 can Water Chestnuts drained and chopped
  • 1/2 c. Sweet Yellow Onion finely chopped
  • 1/2 c. Sour Cream
  • 1 can Cream of Celery Soup
  • 1 c. Shredded Cheddar Cheese
  • 6 T. Melted Butter
  • 1/2 t. Garlic Powder
  • 1 tube Ritz Crackers crumbled, or CheezIts

Spray a 2-quart casserole dish with nonstick spray. Layer the first four ingredients: corn, then beans, then water chestnuts, then onion. Mix together the sour cream and soup. Pour the soup mixture on top of onions. Sprinkle cheese on top of soup mixture. Sprinkle with garlic powder. Sprinkle the crumbled crackers on top. Pour the melted butter over the crackers. Bake at 350 degrees for 30-40 minutes until golden and bubbly.

Corn Casserole

Contributed by Kaitlin Donovan, Communications Coordinator

  • 1 stick margarine, melted
  • 1 can whole kernel corn, don’t drain
  • 1 can creamed corn
  • 8 oz. sour cream
  • 2 eggs, slightly beaten
  • 1 Jiffy corn muffin mix

Mix all ingredients. Put into a greased 9×13” pan. Bake at 350 in the oven for 1 hour.