Cream Cheese Corn Casserole
This Cream Cheese Corn Casserole is the perfect departure from traditional corn puddings. By ditching the cornmeal or muffin mix, you’re left with an incredibly rich, velvety side dish where the corn is the absolute star. The cream cheese provides a luxurious “sauce” that makes this feel much more like a premium steakhouse side than a standard pantry bake.
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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: Melt and Smooth: Preheat your oven to 350°F. In a medium pot over low heat, combine the cubed cream cheese and butter. As they begin to melt, stir in the 1/3 cup of milk. Keep stirring until the mixture transforms from lumpy to completely smooth and creamy.
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Step 2: Season and Mix: Add the salt and pepper to the cheese mixture. Stir in the 18 oz of thawed corn and the diced jalapeños if you want that extra “zing.” Ensure every kernel is well-coated in the sauce.
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Step 3: Assemble and Top: Pour the corn mixture into an 8×8-inch square baking dish (or a 2-quart casserole dish). Sprinkle the 1 cup of shredded sharp cheddar evenly over the top.
Step 4: Bake until Bubbly: Place in the oven and bake for 20 minutes. You’re looking for the cheese on top to be melted and the edges of the casserole to be bubbling and golden.
