Cream Cheese Corn Bake-Up

This Cream Cheese Corn Casserole is a perfect blend of holiday-worthy comfort and easy weeknight appeal. Instead of using breading or muffin mix like traditional corn puddings, this recipe leans on a luscious combination of cream cheese and butter to form a silky sauce that coats every kernel. A layer of sharp cheddar melts into a golden, savory topping that balances the corn’s natural sweetness beautifully.

Cream Cheese Corn Casserole

Ingredients:
Cream cheese, cubed and softened – 1 (8 oz) package
Butter (salted or unsalted) – 4 tablespoons
Milk – ⅓ cup
Salt – ½ teaspoon
Black pepper – to taste
Frozen sweet corn, thawed – 1 (18 oz) bag
Pickled jalapeños, diced (optional) – to taste
Sharp cheddar cheese, shredded – 1 cup

How to Make Cream Cheese Corn Casserole:

Step 1: Make the Creamy Base
Preheat the oven to 350°F. In a medium saucepan over low heat, add the cubed cream cheese and butter. Stir slowly as they melt together.

Tip: The mixture may look slightly lumpy at first, but once the milk is added, it will smooth out into a creamy sauce.

Step 2: Season and Stir
Mix in the salt and pepper. Add the thawed corn and diced jalapeños, if using, stirring until the corn is fully coated in the creamy mixture.

Step 3: Assemble and Top
Transfer everything to an 8×8-inch baking dish or a 2-quart casserole. Sprinkle the shredded cheddar evenly over the top.

Step 4: Bake
Bake for about 20 minutes, until the cheese is melted and the edges are bubbly and lightly golden. Serve warm.