Introduction:
This recipe comes straight from my Amish neighbor’s kitchen and has been a showstopper at every gathering. The blend of sweet corn and tender potatoes baked together creates a savory yet sweet comfort dish that has everyone asking for seconds. Guests have gone wild over this dish, making it a must-try for your next family meal or holiday celebration!
Ingredients:
4 large potatoes, peeled and diced
2 cups fresh or frozen sweet corn kernels
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup butter, melted
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh parsley, chopped (optional)
Instructions:
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large pot, boil the diced potatoes in salted water until tender (about 10-12 minutes). Drain and set aside.
In a separate bowl, combine the sweet corn, cheddar cheese, sour cream, melted butter, milk, salt, pepper, garlic powder, and onion powder. Mix well.
Add the boiled potatoes to the corn mixture and stir gently to combine.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
Garnish with fresh parsley, if desired.
Serving and Storage Tips:
Serve the casserole hot as a side dish alongside roast chicken, pork, or beef.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
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