Company Corn

Company Corn

Promise me you won’t judge this recipe by the name.  I almost passed it over at first glance, but when I got to looking at the ingredients, I decided it was worth a shot.  We tried it and thoroughly enjoyed it.  I attempted to think of a different name that was a little more descriptive, but they all sounded odd.  So I left it as is.  Therefore I am warning you not to make the same mistake I did and wait a long time to try this recipe!

Company Corn

Corn is another side dish that is a traditional part of our Thanksgiving meal.  I remember it always being around when I was a kid, although I’m pretty sure I passed it over every single year for dishes I considered way more important – like stuffing and mashed potatoes.  And rolls.  Let’s not forget those.

While those dishes will always hold a special place in my heart, I decided it was time to find a corn recipe that would hold its own against those other favorites.  And this corn definitely does just that.  I made a few changes to the original recipe, like cutting down the amount of butter and sour cream, adding in some carrots and switching up the spices just a little.  The end result is a dish that is creamy without being overly rich.  It is packed full of wonderful flavors and goes incredibly well with the rest of our Thanksgiving favorites.  You better believe that this is making another appearance soon on the big day.

Company Corn
Yield: 6 to 8 servings
  • 2 (10 ounce) packages frozen corn
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 whole carrot, peeled and chopped
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon salt (or more to taste)
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon dried thyme
  • ⅓ cup sour cream (light is fine)
  1. Cook the frozen corn according to the package directions (do not add any salt when cooking the corn). Drain and set aside.
  2. Place a medium large skillet over medium heat. Add the butter. When melted, add in the onion, celery, and carrots. Cook, stirring occasionally, under tender, about 5 to 8 minutes. Turn the heat down to low and stir in the parsley, salt, pepper and thyme. Add in the drained corn and sour cream. Mix until well combined.

Adapted from Taste of Home.


More from Cookie Monster Cooking:


    • Ashley says

      Yes! I pretty much always make this the day before (usually on Thanksgiving), store in the fridge and then just reheat. It reheats well!

  1. Angela says

    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.

    • Ashley @ Cookie Monster Cooking says

      Yay! I’m glad you liked it : ) I was so happy she decided to give it a try for Thanksgiving

    • ashley@cookiemonstercooking says

      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.

    • ashley@cookiemonstercooking says

      Thanks Sally! That means a lot – I’ve been working on improving them! Hope your mom likes it if she tries the recipe : )

Leave a Reply

Your email address will not be published. Required fields are marked *