Print

Cream Cheese Corn Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cream Cheese Corn Casserole is rich, creamy, and packed with cheesy goodness. Blending cream cheese with sweet corn, a hint of spice, and a melted cheddar topping, it’s a perfect side dish for Thanksgiving, Christmas, or any cozy gathering.

Ingredients

Scale

 

  • 1 (8 oz) package cream cheese, softened and cubed
  • 4 tbsp unsalted butter
  • 1/4 cup milk
  • 4 cups frozen corn, thawed (or two 15 oz cans, drained)
  • 1 cup shredded cheddar cheese, divided
  • 4 oz can diced green chiles (optional, for a mild kick)
  • Salt and pepper, to taste
  • Fresh parsley or green onions, for garnish (optional)

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or a similar 2-quart casserole dish.
  • Prepare Creamy Base: In a medium saucepan over medium-low heat, melt the cream cheese and butter, stirring occasionally until smooth. Add the milk and continue stirring until the mixture is creamy.
  • Combine Ingredients: Remove the saucepan from heat and add the corn, half of the cheddar cheese, diced green chiles, salt, and pepper. Stir until all ingredients are well combined.
  • Assemble and Bake: Pour the corn mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese on top. Cover with foil and bake for 30 minutes.
  • Final Bake: Remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is bubbly and golden.
  • Serve: Garnish with fresh parsley or green onions if desired. Serve hot and enjoy!

Notes

 

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Make-Ahead: Assemble the casserole the day before, cover, and refrigerate. Bake as directed when ready to serve.
  • Additions: For extra flavor, add a handful of crispy bacon bits, minced jalapeños, or a sprinkle of crushed Ritz crackers on top.

Find it online: https://recipe.ukfinda.com/cream-cheese-corn-casserole/