Cream Cheese Corn Casserole – Rich, Creamy, and Irresistibly Delicious
This casserole brings sweet corn and silky cream cheese together for a side dish that’s creamy, comforting, and crowd-pleasing. It’s the kind of bake that disappears fast at family dinners and potlucks!
Ingredients:
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 8 oz cream cheese, softened
- 1/4 cup butter
- 1/2 cup milk
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Optional: 1/2 cup shredded cheddar cheese or chopped green chilies for a flavor boost
structions:
Preheat oven to 350°F (175°C). Lightly grease a casserole dish.
In a saucepan over medium heat, melt butter and cream cheese together, stirring until smooth.
Add milk, garlic powder, salt, and pepper. Stir well until everything is combined and creamy.
Add both types of corn and mix thoroughly. Fold in cheddar cheese or chilies if using.
Pour mixture into the prepared casserole dish and smooth out the top.
Bake uncovered for 30–35 minutes until hot, bubbly, and slightly golden on top.
Let it sit for 5 minutes before serving.
Tips:
- For added texture, top with crushed Ritz crackers or bacon bits before baking.
- Make it spicy with a pinch of cayenne or diced jalapeños.
- This dish reheats beautifully, perfect for holiday leftovers.
FAQs:
Q: Can I use frozen corn instead of canned?
A: Yes! Use about 3 cups of thawed corn kernels and still include one can of creamed corn.
Q: Can I make this ahead of time?
A: Absolutely—prepare and refrigerate, then bake when ready. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Q: Is it freezer-friendly?
A: Yes, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
