Corn casserole with cream cheese is the perfect dish for cream cheese lovers and those who love creamy casserole dishes. The creaminess replaces the cornbread for a new experience of flavors!
Are you craving a creamy side dish? Look no further than this mouthwatering recipe for the perfect corn casserole with cream cheese. Whether you’re preparing it for a holiday gathering or a weeknight dinner, this dish is sure to impress.
The combination of sweet corn and rich cream cheese creates a velvety texture that is simply irresistible. With just the right amount of seasoning and a golden, cheesy crust, this casserole is a true crowd-pleaser.
So, grab your apron and lets dive into the wonderful world of creamy casserole dishes with this perfect corn casserole with cream cheese recipe.
How To Make Corn Casserole With Cream Cheese
Ingredients needed
- Frozen corn
- Rotel tomatoes & green chilies
- Granulated sugar
- Cheddar cheese
- Milk
- Butter
Quick variation before starting
You can use canned or fresh corn for this recipe. Thawed corn from frozen is the best in my opinion but any corn will work for the recipe.
Making the corn casserole with cream cheese
- Preheat the oven to 400F.
- First, mix the cream cheese and the butter together. Then, slowly beat in the milk until completely combined and smooth. Now, fold in the sugar, salt and pepper.
- In the large bowl, add in the corn and the Rotel tomatoes. Then, pour the cream cheese mixture in. Add in the grated cheese and fold everything together until evenly combined. Add the contents into the baking dish.
- Place in the oven and bake for 20-25 minutes until everything is heated through and there’s a little browning on the edges.
- Lastly, allow to cool before serving and enjoy.
What to serve with corn casserole
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Corn Casserole With Cream Cheese
Equipment
- 8×8 or 9×9 baking dish
Ingredients
- 8 ounce cream cheese, room temperature
- 4 tablespoon butter, room temperature or melted
- 1/3 cup whole milk
- 2 cup shredded cheddar cheese
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 pound frozen corn
- 10 ounce can of Rotel tomatoes, drained & rinsed
Instructions
- Preheat the oven to 400℉.
- First, mix the cream cheese and the butter together. Then, slowly beat in the milk until completely combined and smooth. Now, fold in the sugar, salt and pepper.
- In the large bowl, add in the corn and the Rotel tomatoes. Then, pour the cream cheese mixture in. Add in the grated cheese and fold everything together until evenly combined. Add the contents into the baking dish.
- Place in the oven and bake for 20-25 minutes until everything is heated through and there's a little browning on the edges.
- Lastly, allow to cool before serving and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.