Cream Cheese Corn Casserole
A creamy, comforting side dish combining sweet corn and rich cream cheese. Perfect for family gatherings or weeknight dinners.
Ingredients
- Ingredients:
- - 2 16 oz bags frozen corn, thawed
- - 2 8 oz packages cream cheese, softened
- - 4 tablespoons butter melted
- - 3 large eggs
- - 1/4 cup milk
- - 1 teaspoon garlic powder
- - 1 teaspoon onion powder
- - 1 teaspoon salt
- - 1/2 teaspoon black pepper
- - Optional toppings: shredded cheddar cheese chopped fresh herbs
Instructions
- Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, beat softened cream cheese until smooth. Add melted butter and eggs, mixing until well combined.
- Stir in milk, garlic powder, onion powder, salt, and pepper.
- Fold in thawed corn until evenly distributed.
- Pour mixture into prepared baking dish. If using cheese topping, sprinkle on top.
- Bake for 35-40 minutes until set and lightly golden on top.
- Let rest for 5-10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Variations:
- Cheesy Version: Add 1 cup shredded cheddar cheese into the mixture. Top with additional 1/2 cup cheese before baking.
- Spicy Option: Add 1-2 diced jalapeños. Incorporate 1/4 teaspoon cayenne pepper. Top with pepper jack cheese instead of cheddar.
- Herb-Enhanced: Add 2 tablespoons fresh chopped chives. Mix in 1 tablespoon fresh thyme. Top with fresh parsley. Storage & Make Ahead:
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Up to 2 months (thaw overnight before reheating).
- Reheat: Cover with foil and warm in a 325°F oven until heated through. Recipe Notes:
- Ensure corn is well-drained to prevent a watery casserole.
- Let cream cheese come to room temperature for smooth mixing.
- Don’t overbake – casserole should be set but still creamy.
- For best results, use full-fat cream cheese. Nutrition Information (per serving):
- Calories: 320
- Protein: 8g
- Carbohydrates: 24g
- Fat: 22g
- Fiber: 3g
- Sodium: 480mg
- Cheesy Version: Add 1 cup shredded cheddar cheese into the mixture. Top with additional 1/2 cup cheese before baking.
- Spicy Option: Add 1-2 diced jalapeños. Incorporate 1/4 teaspoon cayenne pepper. Top with pepper jack cheese instead of cheddar.
- Herb-Enhanced: Add 2 tablespoons fresh chopped chives. Mix in 1 tablespoon fresh thyme. Top with fresh parsley. Storage & Make Ahead:
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Up to 2 months (thaw overnight before reheating).
- Reheat: Cover with foil and warm in a 325°F oven until heated through. Recipe Notes:
- Ensure corn is well-drained to prevent a watery casserole.
- Let cream cheese come to room temperature for smooth mixing.
- Don’t overbake – casserole should be set but still creamy.
- For best results, use full-fat cream cheese. Nutrition Information (per serving):
- Calories: 320
- Protein: 8g
- Carbohydrates: 24g
- Fat: 22g
- Fiber: 3g
- Sodium: 480mg