Description
This Cream Cheese Corn Casserole is a creamy, cheesy side dish perfect for any meal. Combining softened cream cheese, butter, milk, and tender corn, this recipe delivers a rich and comforting flavor topped with sharp cheddar cheese and baked to golden perfection. Simple to prepare and ready in just 30 minutes, it’s an ideal addition to your dinner table.
Ingredients
Scale
Cream Cheese Mixture
- 1 (8 oz) package cream cheese, softened and cubed
- 4 tablespoons butter
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 (18 oz) bag frozen corn, thawed
- 1 cup sharp cheddar cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish using butter or non-stick spray to prevent sticking.
- Melt Cream Cheese and Butter: Place the softened, cubed cream cheese and butter in a medium pot over low heat. Stir continuously until the mixture melts smoothly without lumps.
- Add Milk for Creaminess: Slowly stir in the milk until the mixture becomes creamy and evenly combined.
- Incorporate Seasonings and Corn: Add salt, black pepper, thawed corn, and cayenne pepper if using. Stir well to blend all ingredients uniformly.
- Assemble Casserole: Pour the creamy corn mixture into the prepared baking dish. Evenly sprinkle the grated sharp cheddar cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the casserole is golden brown and bubbling around the edges.
- Serve: Remove from oven and let it cool for a few minutes before serving. Enjoy the warm, cheesy, and flavorful corn casserole!
Notes
- You can substitute sharp cheddar with Monterey Jack or mozzarella for a different cheese profile.
- For a spicier kick, increase the cayenne pepper as per taste.
- Make sure to thaw and drain excess water from frozen corn to avoid a watery casserole.
- This casserole pairs well with roasted meats or can be served as a hearty vegetarian side dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
