Holiday Corn
This creamy holiday corn is perfect for the season! Simple to make and filled with celery, carrots and herbs, it’s a fantastic make ahead dish for Thanksgiving or Christmas. Gluten free and vegetarian with dairy free / vegan option.
This holiday corn was originally posted in November 2012. The post has been updated as of December 14, 2017 with new photos, text and improved recipe instructions (including a dairy free / vegan option).
Today I bring you a recipe that at first glance may seem, well, kinda boring and just not very exciting. BUT. Wait right there.
Because looks can absolutely be deceiving and I promise you that this holiday corn is completely worthy of your time.
It’s outrageously easy and simple and basic but OH SO GOOD.
Now, if you have been with me since the very very beginning, you may recognize this dish – or as I was originally calling it “company corn.” <— I mean seriously, what was that? Such a weird name.
So I hereby re-christen it to holiday corn, because at least that makes a wee bit more sense and isn’t quite so corny.
It’s classic, it’s creamy, it’s filled with flavor. And yet it’s still light enough that it doesn’t feel overly rich and heavy.
Making it a most excellent side for company your holiday table.
Tips & Tricks For This Holiday Corn
- This is a FANTASTIC make ahead dish for the holidays. You can make the entire thing in advance. Let it cool to room temperature, then store in an airtight container in the fridge. All you’ll need to do is reheat on Thanksgiving / Christmas / whenever.
- I tend to stick with the listed fresh parsley when making this corn, but I think some minced fresh rosemary or even fresh thyme (instead of the dried) would be delightful. Really, this is a great base for just about any fresh herb.
- And finally, I’ve only ever made this dish with frozen corn since I tend to make it during cooler weather. But! If you are making this during the summer I think it would be fantastic with fresh. You’ll want to cook the fresh corn until tender and then just proceed with the recipe.
Additional Holiday Side Dishes You Might Enjoy:
- Classic Thanksgiving Stuffing
- Green Beans with Almonds and Shallots
- Maple Roasted Vegetables
- Dairy Free Mashed Potatoes
- Fresh Herb Dinner Rolls
- Homemade Cranberry Orange Sauce
- Roasted Green Beans and Carrots
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Holiday Corn
This creamy holiday corn is perfect for the season! Simple to make and filled with celery, carrots and herbs, it’s a fantastic make ahead dish for Thanksgiving or Christmas. Gluten free and vegetarian with dairy free / vegan option.
Ingredients
- 2 (10 ounce) packages frozen corn
- 3 tablespoons unsalted butter or non dairy butter*
- 1 small onion, chopped
- 1 large rib celery, chopped
- 1 large carrot, peeled and chopped
- 2 tablespoons minced fresh parsley
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¼ teaspoon dried thyme
- ⅓ cup sour cream or dairy free sour cream**
Instructions
- Cook the frozen corn until tender according to the package directions (don’t add any salt when cooking). Drain then set aside.
- Meanwhile, add the butter to a large skillet set over medium heat. When melted and warmed, add in the onion, celery and carrot. Cook, stirring occasionally, for about 6 to 8 minutes, until tender.
- Turn the heat down to low, then stir in the drained corn, parsley, salt, pepper, thyme and sour cream. Mix until well combined, then remove from the heat.
- Taste and season with additional salt / pepper as desired. Serve!
Notes
*You can also use olive oil in place of the butter.
**If you are like me and can't find dairy free sour cream in your local stores, make your own instead. Here's my go-to recipe for dairy free sour cream. If you use this option, be sure to plan ahead to allow time for the cashews to soak and for the finished cream to chill / thicken up in the fridge before using in the corn.
Adapted from Taste of Home
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 198mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
I’m going to try replacing the sour cream with whole fat greek yogurt, and the butter with olive oil as suggested. Any thoughts? Wondering if I should add a touch of lemon juice or something.
Hey Steven – I think that should work just fine. You might need to tinker with the salt / seasonings to taste but I think that will work well. Enjoy!
Can this be made ahead and warmed in a crock pot?
Hi Jody – it can absolutely be made in advance and reheated. I usually just warm it up in the microwave – I’ve never tried warming in a crockpot but I think that should be fine!
How do you reheat?
Hey Kyle – I tend to just reheat this in the microwave until warm.
Do you have to use non dairy sour cream?
Nope! Regular or non dairy both work 🙂
Love this recipe. It is definately a unique corn recipe! Also love the addition of fresh herbs, onions, carrots, celery and sour cream. Totally adds a special touch. Definately agree with your tip of rosemary and thyme with the corn. Those winter herbs are so comforting and aromatic.
Thanks Kristen! I’ve got my whole family hooked on this one – even my mom makes it all the time for holidays! haha And yes! There really is something about rosemary… it’s just the best this time of the year!
can you make this corn recipe and keep overnight in fridge for next day?
Yes! I pretty much always make this the day before (usually on Thanksgiving), store in the fridge and then just reheat. It reheats well!
Your mom made this for Thanksgiving and I loved it. Did I mention I love corn so seeing it prepared a different way makes me happy.
Yay! I’m glad you liked it : ) I was so happy she decided to give it a try for Thanksgiving
Do you add the sour cream while everything is still on low or after removing from heat?
I add the sour cream (and drained corn) with the heat still on low. It helps to melt the sour cream and gets it to mix together a little easier with the heat still going.
You photos have got to be the most GORGEOUS photos I’ve ever seen! I love this recipe – what an amazing side dish. My mom would love this, I’m sending it to her!!
Thanks Sally! That means a lot – I’ve been working on improving them! Hope your mom likes it if she tries the recipe : )