Dive into the world of Cream Cheese Corn Casserole, a dish that combines the comforting textures of cream cheese with the sweetness of corn, all baked to a golden perfection.

Equipment

• Baking Dish 8 x 8 Glass (w/lid)
• Measuring cups and spoons
• Grater(s)

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
• Diced pickled jalapeños to taste (OPTIONAL)
• 1 cup shredded sharp cheddar cheese

How to Make Cream Cheese Corn Casserole

• 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, pepper, corn, and (if using) jalapeños.
• Pour corn mixture into an 8- by 8-inch square (or 2-quart) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.

Notes:

• 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.
• 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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