Baked Corn In Sour Cream
Creamy baked corn with bacon and sour cream offers a rich, savory side perfect for family dinners or gatherings, combining smoky bacon, tender corn, and fresh herbs.
Ingredients
Instructions
- Fry bacon until crisp; drain and crumble.
- Set aside.
- Saute chopped onion in margarine until tender.
- Blend in flour and salt.
- Gradually add sour cream, stirring until mixture is smooth.
- Heat just to boiling.
- Add drained corn and heat thoroughly.
- Fold in half of the crumbled bacon.
- Spoon mixture into a greased 2-quart casserole dish.
- Top with chopped parsley and remaining bacon.
- Bake at 350°F (175°C) for 30 to 45 minutes until bubbly and heated through.
Tips & Substitutions
For an extra depth of flavor, try adding shredded cheese, like cheddar or Monterey Jack, to the sour cream mixture. If you don't have margarine, butter works as a great substitute. You can also use fresh corn instead of canned; just cook and cut it off the cob. This dish pairs well with other American recipes for a hearty meal.
Serving Suggestions
Serve this baked corn dish as a comforting side alongside grilled meats or BBQ. It would complement a hearty main like the Sauerkraut And Wieners or even be a delicious addition to a potluck spread. For a complete meal, consider pairing it with a fresh salad or crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick meal, but expect a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Corn In Sour Cream contains roughly 273 calories, with 18g protein, 47g carbohydrates, and 6g fat. It is an excellent source of iron (125% of the Daily Value), vitamin C (74% of the Daily Value), and potassium (60% of the Daily Value). Note that it is relatively high in sodium, at 1537mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it covered in the refrigerator. Just remember to add the bacon and parsley right before baking to keep them crispy and fresh.
Can I use frozen corn instead of canned?
Absolutely! If using frozen corn, just make sure to thaw and drain it before adding it to the mixture. The texture will be just as delightful, and it’s a great way to use up what you have on hand.
What can I serve with baked corn?
This dish pairs wonderfully with grilled meats, particularly BBQ ribs or chicken. It also goes well with hearty sides like mashed potatoes or a fresh green salad to balance the richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).