We Made the Pioneer Woman’s Corn Casserole, and It’s Summer in a Baking Dish
Updated: Aug. 01, 2023
Fresh corn meets heavy cream in this genius summer side dish from Ree Drummond, the Pioneer Woman.
In high summer, sweet corn is everywhere you look. Good thing the possibilities for preparing it are endless. Of course, sweet corn on the cob is a classic, whether it’s boiled, microwaved or grilled. But leave it up to the Pioneer Woman to discover another genius corn recipe. Enter: Pioneer Woman corn casserole.
Ree Drummond’s recipe sounds like the ideal side for summer, featuring juicy kernels and cream, seasoned to your liking. I had to give it a try.
Pioneer Woman Corn Casserole Recipe
Ingredients
- 8 ears of corn, in husk
- 2/3 cup heavy cream
- 3 tablespoons salted butter
- 1/2 teaspoon salt
- Ground pepper
Directions
Step 1: Prep the corn
Preheat the oven to 350°F. While waiting for the oven to warm, shuck the corn. Then, in a large, deep bowl or a low baking dish, slice the kernels off of the cobs. Use the dull side of the knife to scrape the cob to remove all of the kernel bits and creamy milk inside.
Editor’s Tip: Place a kitchen towel under the bowl or baking dish to help to catch the kernels. Learn more tricks for how to cut corn off of the cob.
Step 2: Combine the ingredients
Pour the heavy cream into the bowl. Add the butter and salt and pepper, to taste. Stir to mix well.
Step 3: Time to bake!
Pour the corn mixture into a baking dish. Bake for 35 minutes until warm. If you want to try more recipes from the Pioneer Woman’s cookbook, here’s our favorite sweet potato casserole recipe.
Here’s What I Thought
While summertime definitely calls for fresh corn on the cob, this makes enjoying the seasonal treat so much easier! It eliminates the messy hands and need to floss that normally come with eating corn on the cob. And with the addition of heavy cream and simple seasoning, the flavor of the fresh corn is enhanced that much more. Honestly, it’s truly hard to stop at just one bowl.
The Pioneer Woman’s corn casserole is such an easy recipe for a weeknight dinner or a backyard barbecue alongside hot dogs, hamburgers and your favorite potato salad. It can be customized with other seasonings and toppings if you’d like. Add garlic salt or onion powder to enhance the flavor. You could even make a Mexican street corn version by topping it with fresh lime and Cotija cheese.
Try These Sweet Corn Recipes Next
Slow-Cooker Sriracha CornA restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Corn QuesadillasMy cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown-bag lunches, so pack the salsa too. —Darlene Brenden, Salem, Oregon
Grilled Chicken and Mango SkewersThe inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Tomato-Herb Grilled TilapiaThis super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
German Brat Seafood BoilGrilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Baked Sweet Corn CroquettesThese delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas
Grilled Corn in the HuskIf you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Zucchini & Sweet Corn SouffleAs novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Chorizo Burrito BowlsI'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
Maryland Corn PopsFresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Grilled Tomato with Fresh CornGrilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Frogmore StewThis picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sweet Corn and Potato GratinThis tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Layered Grilled Corn SaladThis has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
Kathy's Herbed CornMy husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
Farmer's Market Corn SaladI love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Sauteed Corn with CheddarMy husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York
Fresh Spinach Tamale PieI got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Mexican Street Corn BakeWe discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Spicy Corn KabobsCorn on the cob becomes a tangy delight when grilled, dotted with sour cream and cheese, and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
Garlic Corn on the CobIt makes the flavor of the corn really pop!
Originally Published: August 10, 2022
