Pioneer Woman’s Fresh Corn & Wild Rice Casserole

I never knew trying to find wild rice would be such a challenge. I finally found what I was looking for in the fourth store that I tried! I had some fresh corn that I had blanched and frozen in the summer, and thought this would be the perfect dish to use it in. I found this recipe on Pioneer Woman Cooks and it was a huge hit at my Thanksgiving dinner. Next time I think I will use the full fat heavy cream, but it was still great with the fat free half and half. This really is a perfect holiday side dish. It’s so creamy and comforting. I do think it would be equally as good without the rice, so feel free to omit that-especially if it’s hard to find:)!

Fresh Corn and Wild Rice Casserole
Source: Pioneer Woman Cooks

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream ( I used fat free half & half)
1 to 2 teaspoons kosher salt
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.

Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

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  1. I usually don’t like casseroles but this one looks great!

  2. What a great mix to combine wild rice & corn. Thanks for sharing!

  3. Farming Fabulously says:

    This is a new twist to your usual corn. We loved it.

  4. Wow- that looks delicious! The colors and flavors sound wonderful together.