Ree’s Creamy Corn Casserole Recipe Will Be Your New Favorite Side Dish

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Anytime we go to a group dinner or event where we’re asked to bring a side dish, I find myself in search of a new recipe that a whole crowd will love– because let’s face it, five other people are already bringing a side of macaroni and cheese.

The Pioneer Woman’s fresh creamy corn casserole is as good as it sounds! It has a bit of a kick to it with fresh jalapenos and bell pepper, but the creaminess of the milk and butter balances it out to make what is arguably one of the best side dishes ever.

Creamy Corn Casserole Recipe:


  • 8 ears of corn (with husk)
  • 2 red bell peppers (diced)
  • 2 fresh jalapenos (diced)
  • 1 cup heavy cream
  • 1/2 cup milk
  • Salt and pepper
  • 1 stick butter, salted
Preheat the oven to 350 degrees and remove the husks from the corn. Slice the kernels off into a large bowl and scrape the cob all the way down with the dull side of a knife to remove all the bits of kernel and milk. Add bell peppers, jalapenos, heavy cream, milk, salt, pepper (a generous amount!), and butter (chopped into pieces) and mix it together. Pour the mixture into a 9 by 13-inch baking dish and bake for about 30-45 minutes or until it’s warmed all the way through.