Promise me you won’t judge this recipe by the name. I almost passed it over at first glance, but when I got to looking at the ingredients, I decided it was worth a shot. We tried it and thoroughly enjoyed it. I attempted to think of a different name that was a little more descriptive, but they all sounded odd. So I left it as is. Therefore I am warning you not to make the same mistake I did and wait a long time to try this recipe!
Corn is another side dish that is a traditional part of our Thanksgiving meal. I remember it always being around when I was a kid, although I’m pretty sure I passed it over every single year for dishes I considered way more important – like stuffing and mashed potatoes. And rolls. Let’s not forget those.
While those dishes will always hold a special place in my heart, I decided it was time to find a corn recipe that would hold its own against those other favorites. And this corn definitely does just that. I made a few changes to the original recipe, like cutting down the amount of butter and sour cream, adding in some carrots and switching up the spices just a little. The end result is a dish that is creamy without being overly rich. It is packed full of wonderful flavors and goes incredibly well with the rest of our Thanksgiving favorites. You better believe that this is making another appearance soon on the big day.
Yield: 6 to 8 servings
Recipe for company corn. A creamy yet not overly rich side dish that will hold its own against your other Thanksgiving favorites.
- 2 (10 ounce) packages frozen corn
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 whole carrot, peeled and chopped
- 2 tablespoons minced fresh parsley
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon dried thyme
- ⅓ cup sour cream (light is fine)
- Cook the frozen corn according to the package directions (do not add any salt when cooking the corn). Drain and set aside.
- Place a medium large skillet over medium heat. Add the butter. When melted, add in the onion, celery, and carrots. Cook, stirring occasionally, under tender, about 5 to 8 minutes. Turn the heat down to low and stir in the parsley, salt, pepper and thyme. Add in the drained corn and sour cream. Mix until well combined.
Adapted from Taste of Home.