Description
This Cream Cheese Corn Casserole is a creamy, cheesy, and easy-to-make side dish perfect for any occasion. Combining the sweetness of corn with rich cream cheese and sharp cheddar, it bakes to a golden, bubbly delight that complements a variety of main courses. With a hint of spicy jalapeños added optionally, it offers a flavorful twist to the classic casserole.
Ingredients
Scale
Main Ingredients
- 1 (8-ounce) package cream cheese, cubed and at room temperature
- 4 tablespoons butter (salted or unsalted)
- 1/3 cup milk
- 1/2 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: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Melt Cream Cheese and Butter: In a medium pot set over low heat, combine the cream cheese cubes and butter, stirring constantly until both are melted and smooth.
- Add Milk and Seasonings: Stir in the milk gradually until the mixture is creamy and smooth. Then add salt and freshly ground black pepper to season.
- Incorporate Corn and Jalapeños: Mix in the thawed sweet corn evenly into the creamy base. If you like a bit of heat, add diced pickled jalapeños according to your taste preference.
- Transfer and Top with Cheese: Pour the prepared corn mixture into an 8- by 8-inch square or 2-quart baking dish. Evenly sprinkle the shredded sharp cheddar cheese on top.
- Bake Until Golden: Place the dish in the oven and bake for about 20 minutes or until the casserole surface turns golden and bubbly. Remove from oven and let it cool slightly before serving.
Notes
- For a spicier version, increase the amount of pickled jalapeños or add fresh jalapeños.
- Make sure the cream cheese is at room temperature to ensure smooth melting.
- You can substitute sharp cheddar with Monterey Jack or Colby for a different flavor profile.
- This casserole pairs well with grilled meats, roasted chicken, or holiday dinners.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
