Description
Cheesy, creamy, and comforting, this Cream Cheese Corn Casserole is the ultimate canned cream corn recipe—perfect for holidays, potlucks, or cozy weeknights.
Ingredients
Scale
- 1 (8-ounce) package cream cheese, cubed and at room temp
- 4 tablespoons butter, salted or unsalted
- ⅓ cup milk
- ½ teaspoon salt
- Fresh ground black pepper, to taste
- 2 (15-ounce) cans sweet corn, well drained (or 1 bag frozen corn, thawed)
- Diced pickled jalapeños, to taste (optional)
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- Melt cream cheese and butter in a medium pot over low heat, stirring often until mostly melted (it will look lumpy).
- Stir in milk until the mixture is smooth and creamy.
- Add salt, pepper, and corn (plus jalapeños, if using). Mix until combined.
- Transfer to a greased 8×8-inch (or 2-quart) baking dish. Sprinkle cheddar cheese evenly on top.
- Bake 20 minutes or until golden and bubbly.
- Serve hot and enjoy the cheesy goodness!
Notes
Use frozen or fresh corn if you have it. Add green chiles or Rotel for more flavor. Sprinkle cooked bacon on top before baking for extra decadence. Make-ahead friendly and slow cooker adaptable.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg