Description
A rich, creamy side dish made with sweet corn, cream cheese, and butter—perfect for holidays, potlucks, or family dinners.
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 8 oz cream cheese, softened and cubed
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sugar (optional, for extra sweetness)
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- In a large saucepan over medium heat, combine whole kernel corn, creamed corn, cream cheese, butter, salt, pepper, and sugar (if using).
- Cook, stirring occasionally, until cream cheese and butter are melted and mixture is smooth.
- Pour mixture into prepared baking dish.
- If desired, sprinkle shredded cheddar over the top.
- Bake 20–25 minutes, until heated through and bubbly around the edges.
- Serve hot.
Notes
- Stir in chopped jalapeños for spice.
- Add crumbled cooked bacon for a smoky twist.
- Mix in diced green chilies for a Tex-Mex flavor.
- Use pepper jack cheese instead of cheddar for heat.
- Can be assembled ahead and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 7g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
