Cream Cheese Corn Casserole

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Prep time: 10 mins | Cook time: 30–35 mins | Servings: 6

Ingredients

  • The Corn: 2 cans (15 oz each) whole kernel corn, drained.
  • The Creamy Base: * 8 oz cream cheese, softened and cubed.
    • 1/2 cup unsalted butter, melted.
  • The Cheese: 1 cup shredded white cheddar or Monterey Jack cheese.
  • The Flavor: * 1/2 tsp garlic powder.
    • Salt and freshly cracked black pepper to taste.
  • Optional Kick: 1 small can of diced green chiles or a pinch of cayenne pepper.

Instructions

  1. Prep: Preheat your oven to 350°F. Grease an 8×8 inch square glass baking dish.
  2. Combine: In a large mixing bowl, stir together the drained corn, softened cream cheese, melted butter, garlic powder, salt, and pepper until the corn is well-coated.
  3. Transfer: Pour the corn mixture into the prepared baking dish and spread it into an even layer.
  4. Top: Sprinkle the shredded cheese evenly over the top of the corn.
  5. Bake: Bake for 30–35 minutes. The casserole is ready when the edges are golden brown and the cheese on top has melted into a bubbly, slightly browned crust.
  6. Serve: Let it stand for 5 minutes before serving to allow the creamy sauce to thicken.

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