Cream Cheese Corn Casserole (Creamy, Cheesy, Easy to Make!)
Cream Cheese Corn Casserole is a decadent, comforting side dish featuring sweet corn mixed with cream cheese, sharp cheddar, and optional diced jalapeños.
Equipment
- 8- x 8-inch Glass Baking Dish (2-quart)
- Medium Pot (2-quart)
Ingredients
- 1 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 bag (18-ounce) frozen sweet corn thawed
- Diced pickled jalapeños to taste (OPTIONAL)
- 1 cup shredded sharp cheddar cheese
Instructions
- 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.
- Pour corn mixture into an 8- by 8-inch square baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
Notes
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. 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.
Nutrition
Serving: 1servingCalories: 274kcalCarbohydrates: 17gProtein: 8gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 58mgSodium: 379mgPotassium: 253mgFiber: 2gSugar: 2gVitamin A: 719IUVitamin C: 5mgCalcium: 144mgIron: 0.5mg
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