Creamy, cheesy corn casserole with cream cheese. This is a staple at our house. We like serving this on holidays. This casserole also makes a perfect side dish to any meal all year round!
4 tbsp butter
1 (8-oz.) package of cream cheese, cubed and at room temperature
⅓ c. milk
½ tsp salt
1 (18-oz.) bag of frozen sweet corn, thawed
1 c. shredded sharp cheddar cheese
Diced pickled jalapeños, to taste (optional)
Freshly ground black pepper, to taste
Set the oven to 350 degrees F.
Melt the cream cheese and butter in a medium pot on low heat. Once melted, whisk in the milk until you have a smooth and creamy mixture. Next, add the salt, corn, and jalapenos (optional). Stir well.
Into an 8 x 8-inch square or 2-quart baking dish, transfer the corn mixture. On top, sprinkle the grated chees.
Place in the preheated oven to bake for about 20 minutes or until the casserole is golden and bubbly.
Once you measure out the frozen corn, an 18 oz bag of frozen corn equals about 4 c. of corn. If needed, you can use two 15-ounce cans of corn (drained) instead which is equivalent to around 4 cups. But for better flavor, I suggest using frozen corn instead of canned.
Once you whisk in the milk to the melted butter and cream cheese, the mixture will be smooth.
Keywords: Corn Casserole with Cream Cheese
Find it online: https://nodashofgluten.com/corn-casserole-with-cream-cheese/