Frozen corn, cream cheese, and a handful of other simple ingredients come together to make the most delicious and easy Corn Casserole with Cream Cheese!
Course Side Dish
Cuisine American
Keyword corn casserole, corn casserole with cream cheese
Gather your ingredients and preheat the oven to 375°F/190°C.
Add the butter and cream cheese to a saucepan and stir together over a low heat until the butter has melted. Then add the milk and stir until well combined and creamy.
Add the corn, salt, and cayenne pepper. Stir well.
Transfer the mixture to a baking dish and sprinkle the shredded cheese on top.
Bake for 30 minutes until the cheese is browned and bubbling. Serve warm.
Notes
Garnish creamy corn casserole with a little chopped fresh parsley if desired.
Instead of frozen corn, feel free to use canned corn or freshly cooked corn on the cob kernels.
Bake this casserole in a smaller,1.5 to 2-quart baking dish. You can also double the recipe and bake it in a 3-quart casserole or a 9x13 baking pan.
This corn casserole will keep well in the fridge up to 4 days and can be reheated in the oven.