Cream Cheese Corn Casserole (Creamy, Cheesy, Easy to Make!)
Cream Cheese Corn Casserole is a decadent, comforting side dish featuring sweet corn mixed with cream cheese, sharp cheddar, and (optional) diced jalapeños. It’s the only corn casserole recipe you’ll need!
Servings 8 servings
Calories 274kcal
Equipment
- Medium Pot (2-quart) I recommend this one!
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
Instructions
- 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.
Video
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.
Nutrition
Calories: 274kcal | Carbohydrates: 17g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 379mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 0.5mg