Cream Cheese Corn Casserole recipe is a decadent, comforting side dish featuring sweet corn blended with cream cheese, sharp cheddar, and (optional) diced jalapeños!
Are you scrounging for a couple last holiday side dish thoughts? Now I am sharing a few of my most favorite ways to eat corn…a Cream Cheese Corn Casserole recipe! My mother-in-law gave me this recipe years back, and it had been love at first sting. Seriously, give me this dish along with a spoon and I’d be perfectly satisfied.
- 1 (8-ounce) package cream cheese, cubed and at room temperature
- 4 tablespoons butter
- 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
|1||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, corn, and (if using) jalapeños.|
|2||Pour corn mixture into an 8- by 8-inch square (or comparably sized) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.|
|1||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.|
|2||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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