Cream Cheese Corn Casserole
This creamy and cheesy corn casserole is the perfect side dish for any meal!
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Servings: 6 servings
Calories: 504kcal
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons butter
- ⅓ cup milk
- 6 cups corn kernels
- 2 teaspoons Ranch seasoning
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 ¾ cups Shredded cheese I like Monterey Jack
Instructions
- Preheat oven to 350F. Grease a 2 quart baking dish with butter or nonstick spray.
- In a pot over medium heat, combine the cream cheese and butter. Stir to melt butter and cream cheese.
- Stir in the milk until mixture is creamy. Remove from heat and stir in seasonings and ¾ cup of cheese. Stir to combine.
- Add the corn and stir to combine.
- Pour into prepared pan. Top with remaining 1 cup of cheese.
- Bake for 15-20 minutes until bubbly and the cheese is melted.
- Remove and serve warm.
Notes
- Use 3 cans corn, drained or 32 ounces frozen corn, thawed.
- Grease the baking dish with nonstick spray or melted better for added flavor.
- Bring cream cheese to room temperature before using by setting it on the countertop for 30-60 minutes.
- Many corn casseroles call for sour cream. You could experiment with using half the cream cheese and substitute sour cream for the other half.
- You can play with the flavors of this recipe by adding different ingredients such as pepper jack cheese, green onion, sautéed onion or green chilis. You can change up the seasonings and make this a little spicier with cayenne pepper or chili powder.
- A Ritz cracker crumb or potato chip topping would also be yummy and add a little crunch.
- If you have leftover corn casserole store in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 4 months.
Nutrition
Serving: 1g | Calories: 504kcal | Carbohydrates: 36g | Protein: 17g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 876mg | Fiber: 4g | Sugar: 9g