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.EquipmentBaking Dish 8 x 8 Glass (w/lid)Measuring cups and spoonsGrater(s)Ingredients1 8-ounce package cream cheese, cubed and at room temperature4 tablespoons butter salted OR unsalted⅓ cup milk½ teaspoon saltFreshly ground black pepper to taste1 18-ounce bag frozen sweet corn, thawedDiced pickled jalapeños to taste (OPTIONAL)1 cup shredded sharp cheddar cheeseHow to Make Cream Cheese Corn CasserolePreheat 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.
Cream Cheese Corn Casserole!
