Description
This Cream Cheese Corn Casserole is a creamy, cheesy side dish that’s as comforting as it is easy to make. With sweet corn, rich cream cheese, and melty cheddar, it’s a crowd-pleasing favorite for holidays, weeknight dinners, and potlucks alike. Made with simple pantry ingredients in just one dish!
Ingredients
- 4 cups frozen or canned sweet corn (drained if canned)
- 8 oz cream cheese, softened and cubed
- 2 tablespoons butter
- ¼ cup milk
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Optional: ¼ cup chopped jalapeños or green chiles
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- In a saucepan over low heat, melt butter and cream cheese together, stirring until smooth.
- Stir in milk and season with salt and pepper.
- Fold in corn (plus jalapeños or chiles, if using).
- Transfer mixture to the prepared dish and top with shredded cheddar cheese.
- Bake for 20–25 minutes until hot, bubbly, and slightly golden on top.
Notes
- Use canned corn, frozen corn, or fresh—just make sure it’s drained well.
- Add a crunchy topping like panko or crushed buttery crackers before baking.
- Try a cheese blend with pepper jack or Colby for a twist on flavor.
