Cream Cheese Corn Casserole
Sweet corn baked in a ranch seasoned cream cheese sauce under a layer of melted Monterey Jack.
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Servings: 6
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons butter
- ⅓ cup milk
- 6 cups corn kernels
- 2 teaspoons Ranch seasoning
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 ¾ cups shredded cheese I like Monterey Jack
Instructions
- Preheat oven to 350F. Grease a 2 quart baking dish with butter or nonstick spray.
- In a pot over medium heat, combine the cream cheese and butter. Stir to melt butter and cream cheese.
- Stir in the milk until mixture is creamy. Remove from heat and stir in seasonings and ¾ cup of cheese. Stir to combine.
- Add the corn and stir to combine.
- Pour into prepared pan. Top with remaining 1 cup of cheese.
- Bake for 15-20 minutes until bubbly and the cheese is melted.
- Remove and serve warm.
Notes
- Corn: 3 cans, drained, or 32 ounces frozen corn, thawed. Drain well.
- Cream cheese: Bring it to room temperature first.
- Swaps: Use sour cream for half the cream cheese. Pepper jack, green chiles, cayenne, or jalapeños add heat.
- Topping: Crushed Ritz crackers or potato chips add crunch.
- Leftovers: Airtight container in the fridge for up to 3 days. Freezing isn't recommended.
Nutrition
Calories: 421kcal | Carbohydrates: 28g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1262mg | Potassium: 316mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1058IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 1mg
