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Dive into the world of Cream Cheese Corn Casserole, a dish that combines the comforting textures of cream cheese with the sweetness of corn, all baked to a golden perfection.
Equipment
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Baking Dish 8 x 8 Glass (w/lid)
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Measuring cups and spoons
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Grater(s)
Ingredients
- 1 8-ounce package cream cheese, cubed and at room temperature
- 4 tablespoons butter salted OR unsalted
- ⅓ cup milk
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 1 18-ounce bag frozen sweet corn, thawed
- Diced pickled jalapeños to taste (OPTIONAL)
- 1 cup shredded sharp cheddar cheese
How to Make Cream Cheese Corn Casserole
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Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, pepper, corn, and (if using) jalapeños.
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Pour corn mixture into an 8- by 8-inch square (or 2-quart) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
Notes:
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An 18-ounce bag of frozen corn is equivalent to approximately 4 cups of corn, once you measure it out. You could also substitute two 15-ounce cans of corn (drained) in this recipe, which equal about 4 cups as well. That being said, I highly recommend 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.
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