Description
Cream Cheese Corn Casserole is creamy, cheesy, and easy to make with sweet corn, cream cheese, and sharp cheddar. It’s a perfect side dish for holidays or weeknight meals.
Ingredients
Scale
1 (8-oz) package cream cheese, cubed and at room temp
4 tbsp butter (salted or unsalted)
⅓ cup milk
½ tsp salt
Fresh ground black pepper to taste
1 (18-oz) bag frozen sweet corn, thawed (~4 cups)
Diced pickled jalapeños (optional)
1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven & Prepare Dish – Preheat your oven to 350 °F (175 °C). Lightly grease an 8×8-inch square baking dish or a 2-quart casserole dish.
- Melt Cream Cheese & Butter – In a medium saucepan over low heat, combine the cubed cream cheese and butter. Stir gently until fully melted and smooth.
- Add Milk & Seasoning – Stir in the milk until the mixture becomes creamy and smooth. Then add the salt and freshly ground black pepper.
- Add Corn (and Jalapeños if Using) – Stir in the thawed sweet corn, and if you like a little heat, add diced pickled jalapeños. Mix until the corn is well-coated with the creamy sauce.
- Transfer to Baking Dish & Add Cheese – Pour the corn‑cheese mixture into the prepared baking dish. Sprinkle the shredded sharp cheddar evenly over the top.
- Bake – Bake for about 20 minutes, or until the top is golden and bubbling. If needed, you can place it under the broiler for a minute to brown the top slightly.
- Serve – Remove from oven, let it sit a minute (just to settle), then serve warm.
Notes
Use frozen corn for best texture. Two 15-oz cans (drained) also work.
Make-ahead friendly: refrigerate before baking and add a few extra minutes.
For a crispy top, broil for 1–2 mins at the end.
Nutritional values are estimates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 274
- Sugar: 2g
- Carbohydrates: 17g
- Protein: 8g