Cream Cheese Corn Casserole

This side dish is the perfect blend of sweet corn and a rich, velvety cheese sauce. It is a holiday favorite but simple enough for a weeknight dinner.

Cream Cheese Corn Casserole

Ingredients:

How to Make Cream Cheese Corn Casserole:

Step 1: Preheat and Melt: Preheat your oven to 350°F. In a medium pot set over low heat, add the 8 oz of cubed cream cheese and the 4 tbsp of butter. Stir frequently until they are melted and combined.

Step 2: Smooth the Sauce: Gradually stir in the 1/3 cup of milk. The mixture may look lumpy at first, but continue stirring until it becomes smooth and creamy. Once smooth, stir in the 1/2 tsp salt, pepper to taste, the 18 oz of thawed corn, and the jalapeños (if you’re using them).

Step 3: Assemble: Pour the creamy corn mixture into an 8×8-inch square baking dish (or a 2-quart dish). Spread it out evenly with a spoon or spatula.

Step 4: Top and Bake: Sprinkle the 1 cup of shredded sharp cheddar cheese evenly over the top. Place in the oven and bake for 20 minutes, or until the cheese is melted, golden, and the edges are bubbling.

Cooking Tips

• Corn Substitutions: While the 18 oz bag of frozen corn (about 4 cups) is recommended for the best flavor, you can substitute two 15 oz cans of corn, provided they are thoroughly drained.

• Smoothness: If the sauce stays stubborn, a quick whisking while adding the milk will help emulsify the cream cheese and butter perfectly.