Cream Cheese Corn Casserole
This Cream Cheese Corn Casserole is the ultimate holiday side dish or weeknight comfort food. Unlike traditional corn puddings that use a breading or muffin mix, this version relies on a rich, velvety blend of cream cheese and butter to create a decadent sauce that coats every kernel. The sharp cheddar topping provides a salty, golden crust that perfectly balances the sweetness of the corn.
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Cream Cheese Corn Casserole
Ingredients:
| Ingredient | Amount |
| Cream cheese, cubed and room temperature | 1 (8 oz) package |
| Butter (salted or unsalted) | 4 tablespoons |
| Milk | 1/3 cup |
| Salt | 1/2 teaspoon |
| Black pepper | To taste |
| Frozen sweet corn, thawed | 1 (18 oz) bag |
| Pickled jalapeños, diced (optional) | To taste |
| Shredded sharp cheddar cheese | 1 cup |
How to Make Cream Cheese Corn Casserole:
Step 1: Create the Creamy Base: Preheat your oven to 350°F. In a medium pot set over low heat, combine the cubed cream cheese and butter. Stir gently as they melt.
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Patience is Key: The mixture might look a bit lumpy at first, but don’t worry! Once you stir in the 1/3 cup of milk, the base will become smooth and creamy.
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Step 2: Season and Combine: Stir in the salt and pepper. Add the thawed sweet corn and the diced jalapeños (if you’re going for that spicy kick). Mix well until the corn is fully coated in the cream cheese sauce.
Step 3: Transfer and Top: Pour the mixture into an 8×8-inch square or a 2-quart baking dish. Evenly sprinkle the 1 cup of shredded cheddar over the top.
Step 4: Bake until Bubbly: Bake for 20 minutes. You’re looking for the cheese to be completely melted and the edges to be golden and bubbling. Serve warm.
