Cream Cheese Corn Bake-Up

This Cream Cheese Corn Casserole strikes the perfect balance between holiday comfort food and an easy weeknight side. Rather than relying on bread or muffin mix like classic corn puddings, this version uses a rich blend of cream cheese and butter to create a smooth, velvety sauce that clings to every bite of corn. A layer of sharp cheddar melts on top, forming a golden, savory finish that perfectly offsets the corn’s natural sweetness.

Cream Cheese Corn Casserole

Ingredients

• Cream cheese, softened and cubed — 1 package (8 oz)
• Butter (salted or unsalted) — 4 tablespoons
• Milk — ⅓ cup
• Salt — ½ teaspoon
• Black pepper — to taste
• Frozen sweet corn, thawed — 1 bag (18 oz)
• Pickled jalapeños, diced (optional) — to taste
• Sharp cheddar cheese, shredded — 1 cup

Instructions

Step 1: Prepare the Creamy Sauce
Preheat the oven to 350°F. In a medium saucepan set over low heat, add the cream cheese and butter. Stir gently as they melt together.

Tip: The mixture may appear slightly uneven at first, but it will become smooth once the milk is added.

Step 2: Season and Combine
Stir in the milk, salt, and black pepper until the sauce is smooth. Add the thawed corn and diced jalapeños, if using, and mix until the corn is fully coated.

Step 3: Assemble the Casserole
Pour the mixture into an 8×8-inch baking dish or a 2-quart casserole dish. Evenly sprinkle the shredded cheddar cheese over the top.

Step 4: Bake
Bake for about 20 minutes, until the cheese is melted and the edges are bubbling and lightly golden. Serve warm.