Effortless Cream Cheese Corn Casserole (Printable Format)

Corn turns ultra cozy with this cheesy twist.

# Needed Ingredients:

01 - 1 cup shredded sharp cheddar cheese.

02 - 1 package (8 oz) of cream cheese, cubed and softened at room temperature.

03 - 1/3 cup milk.

04 - 4 tablespoons of butter.

05 - 1/2 teaspoon of salt.

06 - A bag of frozen sweet corn (18 oz), thawed.

07 - Black pepper to your liking.

08 - Optional: diced pickled jalapeños for a spicy kick.

01 - Set your oven to 350°F (175°C) and give it time to heat up.

02 - In a medium pot, toss in the cream cheese and butter. Stir occasionally as they melt slowly over low heat.

03 - Stir in the milk gradually, making the mixture creamy and velvety. Any bits left will dissolve soon with stirring.

04 - Mix in the salt and some black pepper. Adjust the seasoning later if needed.

05 - Add the thawed corn into the pot. Toss in the jalapeños if you're using them, then blend everything together.

06 - Spoon the mixture into an 8x8 pan, spreading it evenly.

07 - Sprinkle all the shredded cheddar across the surface.

08 - Pop it in the oven for around 20 minutes until it's bubbling and golden on top.

09 - Cool it off for a few minutes—it's going to be super hot!

10 - Serve it up and enjoy every bite!

01 - If frozen corn isn't handy, switch to two 15-oz cans of drained corn. Frozen keeps a better texture though.

02 - Do it ahead: prep everything without baking, cover and chill it. Take it out to warm slightly before baking.

03 - Extra is no problem! Reheat leftovers in the microwave or toss them back in the oven.

04 - Switch up the flavors! Use a mix of cheeses like cheddar and Monterey Jack.

05 - Want a prettier finish? Add fresh chopped chives once it's out of the oven.