Description
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
Units
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.