Name: Cream Cheese Corn Casserole (Creamy, Cheesy, Easy to Make!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (8-ounce) package cream cheese, cubed and at room temperature; 4 tablespoons butter (salted or unsalted); ⅓ cup milk; ½ teaspoon salt; Freshly ground black pepper to taste; 1 (18-ounce) bag frozen sweet corn, thawed (about 4 cups); Diced pickled jalapeños, to taste (optional); 1 cup shredded sharp cheddar cheese

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Let me just start by saying: thank you for being here! Whether you’re a seasoned home cook or a newbie trying to whip up something special, you’re in the right place. Today, we’re diving into a dish that brings comfort in every bite—Cream Cheese Corn Casserole. This recipe is a warm, cheesy hug for your taste buds, and the best part? It’s unbelievably easy to make! I can’t wait to share this gem with you.

Imagine sweet corn, enveloped in a rich blend of cream cheese, butter, and sharp cheddar, all coming together in a bubbly, golden casserole. Oh, and if you’re feeling adventurous, a touch of diced jalapeños adds just the right amount of kick. This dish is perfect for family gatherings, holiday feasts, or even just a cozy weeknight meal. I promised you versatile, and here’s proof!

Ingredients

1 (8-ounce) package cream cheese – cubed and at room temperature
4 tablespoons butter – salted or unsalted, your choice
⅓ cup milk
½ teaspoon salt
Freshly ground black pepper to taste
1 (18-ounce) bag frozen sweet corn – thawed (about 4 cups)
Diced pickled jalapeños to taste (optional, but highly recommended for a bit of heat)
1 cup shredded sharp cheddar cheese

How to Make Cream Cheese Corn Casserole -Step-by-Step

Preheat your oven to 350°F. Trust me, the smell when this is in the oven is incredible!!
In a medium pot, set over low heat, melt the cream cheese and butter together. Stir occasionally to help them blend.
Add the milk to the pot, stirring until the mixture becomes smooth and creamy. Don’t worry if it looks lumpy at first; the milk will smooth things out!
Season the mixture with salt and black pepper. Stir in the thawed corn and, if you’re using them, the diced jalapeños.
Transfer the corn mixture into an 8- by 8-inch (or 2-quart) baking dish, spreading it evenly.
Top with shredded cheddar cheese, and bake for about 20 minutes, or until the top is golden and bubbly.
Let it cool slightly before serving and watch it disappear from the table!

Details and nutritional information

Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings

Nutrition

Serving Size: 1 serving (about 1/8 of the casserole)
Calories: 274 kcal
Sugar: 2g
Cholesterol: 58mg

Helpful Tips

Frozen vs. Canned Corn: While canned corn works in a pinch, I highly recommend using frozen corn for a fresher flavor. If you’re using canned, be sure to drain it thoroughly.
Room Temperature Cream Cheese: Allow your cream cheese to sit out for a bit before cooking; it makes melting so much easier.
Cheddar Cheese: Sharp cheddar adds a delightful tang to the casserole, but feel free to experiment with other cheeses like pepper jack for added spice.

Substitutions and Variations

This recipe is super versatile! Here are some easy swaps and add-ins:

Make it spicy: For those who love heat, add extra diced jalapeños or a sprinkle of red pepper flakes.
Lighter version: Swap out full-fat cream cheese and butter for light versions, and use low-fat milk.
Add texture: Sprinkle crushed crackers or panko breadcrumbs on top before baking for a crunchy finish.
Cheese swap: Try using Monterey Jack, pepper jack, or even a mix of cheeses for a new flavor twist.

Frequently Asked Questions

Can I use fresh corn instead of frozen or canned?

Absolutely! Fresh corn adds an even brighter, sweeter taste to the casserole. You’ll need about 4 cups of kernels (roughly 5-6 ears of corn).

Can I make this casserole ahead of time?

Yes! You can prepare the dish ahead, refrigerate it, and bake it just before serving. Just add a few minutes to the bake time if it’s coming straight from the fridge.

Is this casserole gluten-free?

Yes, as long as you double-check your ingredients (especially the cream cheese and shredded cheese), this dish is naturally gluten-free!

Storage Instructions

Got leftovers (lucky you!)? Here’s how to store them:

Refrigerator: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Freezer: You can freeze this casserole for up to 2 months. Just be sure to thaw it in the fridge overnight before reheating.

There you have it, friends! Cream Cheese Corn Casserole that’s as easy to make as it is satisfying to eat. Whether you’re cooking for a holiday spread or just craving some comfort food, this recipe is sure to become a family favorite. I’m kicking myself for not having shot it sooner, but I know you’ll fall in love after your first bite!