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.
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
Directions:
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 (or 2-quart) 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.
Cream Cheese Corn Casserole
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
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 (or 2-quart) 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.
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