Cozy classic alert 😌🌽
This Cream Cheese Corn Casserole is rich, creamy, and ridiculously easy—perfect for holidays or weeknight comfort.
🌽🧀 Cream Cheese Corn Casserole
Ingredients (6–8 servings)
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (15 oz / 425 g) creamed corn
- 115 g (4 oz) cream cheese, softened & cubed
- ½ cup (120 g) sour cream
- ¼ cup (60 g) butter, melted
- 1 cup shredded cheddar or Colby-Jack cheese
- Salt & pepper to taste
- Optional: 1 tsp sugar, pinch of paprika
Instructions
1️⃣ Heat oven
- Preheat to 180°C / 350°F.
- Grease an 8×8 inch (20×20 cm) baking dish.
2️⃣ Mix
- In a bowl, stir together corn, creamed corn, cream cheese, sour cream, and melted butter until mostly smooth.
3️⃣ Add cheese
- Fold in shredded cheese.
- Season lightly with salt & pepper.
4️⃣ Bake
- Pour into dish.
- Bake 30–35 minutes until bubbly and lightly golden.
5️⃣ Rest & serve
- Let sit 5–10 minutes before serving.
🔥 Pro Tips
- Softened cream cheese = smoother casserole
- Taste before salting (cheese adds salt)
- Double recipe for potlucks—it disappears fast
🔄 Variations
- Jalapeño corn: add diced jalapeños 🌶️
- Bacon corn: stir in cooked bacon
- Mexican-style: add cumin + chili powder
- Crunchy topping: crushed crackers or cornflakes
Want a slow cooker version, no canned soup, or lighter swap?
