Cream Cheese Corn Casserole
This rich and comforting side dish features sweet corn baked in a creamy sauce made from melted cream cheese, butter, and milk, finished with a topping of sharp cheddar cheese.
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Cream Cheese Corn Casserole
Ingredients:
| INGREDIENTS | AMOUNT |
| Cream cheese, cubed and at room temperature | 1 package (8 ounces) |
| Butter (salted OR unsalted) | 4 tablespoons |
| Milk | 1/3 cup |
| Salt | 1/2 teaspoon |
| Freshly ground black pepper | To taste |
| Frozen sweet corn, thawed | 1 bag (18 ounces) |
| Diced pickled jalapeños | To taste (OPTIONAL) |
| Shredded sharp cheddar cheese | 1 cup |
How to Make Cream Cheese Corn Casserole:
Step 1: Prep Cream Base: Preheat oven to 350F (175C). In a medium pot set over low heat, melt the 8 oz cream cheese cubes and 4 tbsp butter. Stir in 1/3 cup milk until the mixture is smooth and creamy.
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Step 2: Add Corn and Seasonings: Stir in 1/2 tsp salt, black pepper to taste, the 18 oz thawed corn, and (if using) the diced pickled jalapeños.
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Step 3: Bake: Pour the corn mixture into an 8×8-inch square (or 2-quart) baking dish. Sprinkle evenly with 1 cup grated cheddar cheese. Bake for 20 minutes or until the top is golden and the casserole is bubbly.
Notes:
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An 18-ounce bag of frozen corn is equivalent to approximately 4 cups of corn. You could also substitute two 15-ounce cans of corn (drained) in this recipe, which equal about 4 cups as well. The recipe developer highly recommends using frozen corn instead of canned for better flavor in this recipe.
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The melted butter and cream cheese may seem lumpy as you try to stir them together, but once you stir in the milk, the mixture should become smooth.
