30-Minute Cheesy Corn Casserole
A rich and creamy corn casserole combining sweet corn, cream cheese, and sharp cheddar for a quick and comforting side dish perfect for everyday meals or holiday dinners.
Equipment
- 8 x 8-inch Glass Baking Dish (2-quart)
- Medium Pot (2-quart)
- Measuring cups
- Mixing Spoon or Silicone Spatula
Ingredients
- 8 ounces cream cheese cut into cubes and softened
- 4 tablespoons butter either salted or unsalted, based on preference
- ⅓ cup milk
- ½ teaspoon salt
- Freshly ground black pepper added according to taste
- 18 ounces frozen sweet corn thawed (about 4 cups)
- Pickled jalapeños diced, optional and to your liking
- 1 cup sharp cheddar cheese shredded
Instructions
- Prepare Oven and Baking Dish: Begin by preheating your oven to 350°F (175°C). Lightly grease an 8 x 8-inch (2-quart) baking dish to prevent sticking and set it aside.
- Melt Cream Cheese and Butter: Place the cubed cream cheese and butter in a medium-sized pot over low heat.Stir continuously as they melt together, ensuring the mixture becomes smooth without any lumps.
- Incorporate Milk and Seasonings: Slowly pour in the milk while stirring, which will help create a creamy, velvety base. Add salt and freshly ground black pepper to taste, blending well to balance the flavors.
- Add Corn and Jalapeños: Fold in the thawed sweet corn kernels, making sure they are evenly coated with the creamy mixture.If you enjoy a little heat, stir in diced pickled jalapeños at this stage, adjusting the quantity to your preference.
- Transfer to Baking Dish and Top with Cheese: Pour the entire corn mixture into your prepared baking dish, spreading it evenly. Sprinkle the shredded sharp cheddar cheese uniformly over the top to create a golden, bubbly crust when baked.
- Bake Until Golden and Bubbling: Place the dish in the preheated oven and bake for about 20 minutes. The casserole is ready when it’s hot throughout and the cheese on top is melted, golden, and bubbling.
- Serve Warm: Remove from oven and allow it to cool slightly before serving. This comforting casserole is best enjoyed warm as a delicious side to your favorite meals.
Notes
- For best flavor and texture, frozen corn is preferred over canned. However, if using canned corn, drain it well and measure about 4 cups.
- The initial mixture of cream cheese and butter may look uneven or slightly clumpy, but adding the milk will smooth it out nicely.
- This casserole can be made ahead and refrigerated before baking—just add an extra 5 minutes to the baking time if baking cold.
- Feel free to customize the heat level by adjusting the amount of jalapeños or omitting them for a milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
