Cream Cheese Corn Casserole
Our cream cheese corn casserole is a family favorite, perfect for holiday dinners and potlucks. The rich cream cheese sauce is simple to mix up and it really takes this casserole over the top.
Servings 8
Calories 360kcal
Ingredients
- 8 ounces cream cheese cubed
- 4 tablespoons butter
- ¼ cup milk
- 6 cups frozen corn
- 1 cup shredded pepper jack cheese
- 4 ounces canned diced green chiles
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ cup shredded cheddar
- Parsley for garnish
Instructions
- Preheat oven to 350 degrees. Butter an 8x8 baking dish.
- Add the cream cheese, butter, and mik to a large saucepan and stir over medium heat until melted and smooth.
- Remove from the heat and stir in the corn, pepper jack, green chiles, and salt and pepper. Stir to combine.
- Spread mixture into prepared baking dish and top with the remaining cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 10 minutes more.
- Serve immediately.
Video
Notes
Fresh corn, cut from the cob, or canned corn that's been drained well may also be used.
This dish really isn't spicy as written. The pepper jack and green chiles help balance the sweetness of the corn.
For less spice: Swap the pepper jack cheese for Monterey jack.
For more spice: Swap the green chiles for diced jalapeno.
Nutrition
Calories: 360kcal | Carbohydrates: 32g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 621mg | Potassium: 451mg | Fiber: 4g | Sugar: 2g | Vitamin A: 772IU | Vitamin C: 14mg | Calcium: 205mg | Iron: 1mg