Read the room, OP.
They said that because they don't trust your cooking.

use summer crisp corn or niblets to up your corn casserole game!

regular canned corn sucks!

I love a corn pudding as well. The one my SIL makes is sweet and delicious

Creamed corn! My southern grandmother used to make it and I loved it.

TBH I have never tried it myself but here is a random recipe. https://www.saltandlavender.com/easy-creamed-corn/

Or you could go wild and do something with hominy.

I saw a recipe for the crock pot that was just two cans of canned corn, a block of cream cheese, 1/2 cup of heavy cream, and 1/2 stick of butter, salt and pepper and whatever other seasonings you like. Could easily be doubled or tripled.

I would do half just plain with a bit of butter, salt, and pepper, and half elote style with mayo, lime, parm, and tajin.

+1 for corn pudding. I forget where I found my recipe years ago, but people always request it!

1 can (~15 oz.) whole kernel corn, drained
1 can (~15 oz.) creamed corn
1 stick butter, melted
2 eggs, beaten
1 cup milk
4 T. sugar
4 T. flour
1/2 t. salt
1/4 t. black pepper

Some years I use frozen corn in place of the whole kernel canned corn- just thaw and gently squeeze out excess moisture with a paper towel.

Bake in a greased 8x8 or 9x9 at 350 for about an hour— more time if it’s an 8x8. I would also cover with foil the first 45 minutes.

The corn pudding above can definitely be made with frozen corn - just rinse/soak it in warm water until room temp. I think frozen corn is better/more tender.

Another idea is succotash - but with either zucchini or green beans and tons of butter and basil.

I know it's not very "thanksgiving-y" but I love this salad: https://smittenkitchen.com/2019/07/corn-salad-with-chile-and-lime/

I always do one corn pudding, and one frozen corn poached in butter. Never any complaints.

Corn pudding! It's not healthy, but it's insanely good.

My sister's recipe:

mix together:

1 box of corn muffin mix (8-10 oz. - I ended up with a box of mix that was 15oz, so I just used half the first time and half the second)

1 can of corn, drained (you could definitely use fresh. I was afraid that frozen would be too watery.)

1 can of creamed corn

1 stick of butter melted

2 eggs

add and combine:

1/2 cup of sour cream

1 cup of shredded cheese

bake in pan (I used 9x13 the first time and it was about an inch thick. I used a round 9inch this time and it was more like 2 inches thick)

350 40-45 for the 9x13, 45-50 for the 9 inch round

basically until it is set in the middle.

My notes:

I made this for Thanksgiving 2020. I used 1 8.5 oz box of Jiffy CB mix, half a bag of frozen corn, somewhat more sour cream than called for, and no cheese, otherwise as written. Baking took 1 hour in my round brown-tinted pyrex dish, in which it was 2 ½-3 in deep, so took longer to firm up in the middle. Cooked perfectly without getting overdone at the edges. Absolutely fantastic!

Someone brought this honey butter skillet corn to a potluck once. It was devoured. I'm sure there is a recipe online but from what I remember it was corn, honey, butter, and a little bit of cream cheese. High quality ingredients a must.

Good quality Butter.
Good quality Salt.

Next question.

I know how to make corn. But I'm tasked with bringing a big dish of corn as a contribution to a potluck. How can I make my corn reallyyyyy good, so that people remark "wow this corn is the best corn I've ever had."

I have a crap ton of organic frozen yellow corn. From there, I'm wide open.

Please make my corn outstanding.