Ingredients
Primary 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. Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Melt Cream Cheese and Butter. In a medium saucepan set over low heat, combine the cubed cream cheese and butter. Stir continuously until both are melted and begin to blend together.
- Create a Smooth Mixture. Slowly stir in the milk to the melted mixture, continuing to stir until the mixture becomes smooth and creamy, ensuring there are no lumps.
- Season and Add Corn. Stir in the salt, freshly ground black pepper, thawed sweet corn, and if you like a little heat, diced pickled jalapeños. Mix everything evenly so that the flavors combine well.
- Prepare Baking Dish. Pour the creamy corn mixture into an 8-by-8-inch square (or 2-quart) glass baking dish, spreading it out evenly.
- Add Cheese. Sprinkle the shredded sharp cheddar cheese evenly over the top of the corn mixture.
- Bake. Place the baking dish in the preheated oven and bake for 20 minutes or until the casserole is golden on top and bubbly around the edges.
- Serve. Once baked, remove from oven and let it sit for a few minutes to set before serving as a warm, cheesy side dish.
Notes
- An 18-ounce bag of frozen corn yields approximately 4 cups of corn once measured. Alternatively, you can substitute with two 15-ounce cans of drained corn which also equal about 4 cups, though frozen corn is recommended for superior flavor.
- The melted butter and cream cheese mixture might appear lumpy initially, but after stirring in the milk thoroughly, it should become smooth and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
