You’re going to find plenty of occasions and meals to serve this creamy corn casserole. It’s sweet, creamy, cheesy and delicious. Try it alongside steak, roasted turkey, honey roast ham, fried or grilled chicken… the list goes on. It goes with just about everything. The star of the dish is of course corn, and you can use frozen corn here.
It’s always worth keeping a bag of frozen corn to hand because you can enjoy it as it is or combine it with other ingredients to make a tantalizing side. Canned or fresh would also work if that’s your preference.
Butter, cream cheese, milk, and shredded cheddar make up the wonderful creamy sauce, while a pinch of cayenne adds a kick of heat, although you can leave that out if you want. This recipe is ideal for people who love corn and creamy sauces.
It blends the sweetness of corn with the tangy creaminess of the sauce, for a full flavored side dish everyone is going to love.
Why You’ll Love the Recipe:
This super-creamy corn casserole offers a wealth of flavor. The sweetness of the corn contrasts perfectly with the rich and creamy sauce, and the shredded cheese on top goes bubbly and golden. There’s nothing not to love about this easy, scrumptious side dish.
How to Serve It:
Pair this side dish with anything from chicken to steak. It’s also fancy enough to serve with your turkey or ham at Thanksgiving or Christmas.
Ingredients:
- Black pepper
- Butter
- Frozen corn thawed
- Cream cheese softened
- Salt
- Milk
- Shredded cheddar cheese
- Cayenne pepper (optional)
How to make Cream Cheese Corn Casserole:
Heat the oven to 350 degrees.
Place the butter and cream cheese into a pot over medium heat on the stove. Stir until melted.
Whisk in the milk until smooth and creamy.
Stir in the salt, pepper and cayenne pepper if using.
Fold the corn into the mixture.
Layer the mixture in the bottom of a well greased 9×9 baking dish, and sprinkle with the cheddar cheese.
Bake for 20 minutes and then serve immediately.
There’s no such thing as knowing too many side dish recipes or too many things to do with corn. This recipe shows you how easy it is to make a creamy corn casserole that’s going to be one of the highlights of the meal.
Cream Cheese Corn Casserole
Ingredients
- ¼ tsp. Black pepper
- 4 Tbsp. Butter
- 18 oz. Bag frozen corn thawed
- 8 oz. Cream cheese softened
- ½ tsp. Salt
- ⅓ C. Milk
- 1 C. Shredded cheddar cheese
- ¼ tsp. Cayenne pepper optional
Instructions
- Heat the oven to 350 degrees.
- Place the butter and cream cheese into a pot over medium heat on the stove. Stir until melted.
- Whisk in the milk until smooth and creamy.
- Stir in the salt, pepper and cayenne pepper if using.
- Fold the corn into the mixture.
- Layer the mixture in the bottom of a well greased 9×9 baking dish, and sprinkle with the cheddar cheese.
- Bake for 20 minutes and then serve immediately.
Can You Make It Ahead?
You can prep it ahead and then cook later, or else make it in advance and then reheat it. It’s best served fresh from the oven though.
Storage Instructions:
Leftovers will keep for 3 days in a sealed container in the fridge and can be microwaved to reheat.
Variations and Substitutions:
You can use fresh or canned corn instead of frozen corn, if you like, or use another type of cheese for the topping.
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