Cream Cheese-Corn Casserole
Active time: 15 min. Total time: 45 min.
Yield: Serves 8 (serving size: about 1/2 cup)
Our Cream Cheese-Corn Casserole is so creamy and decadent, it’s basically like you’re eating queso with a spoon. It’s perfect for potlucks and gatherings, and makes a great addition to any holiday table. If you can’t find or just don’t care for pepper jack, use a blend of cheddar and Monterrey jack. You can also serve this as a dip instead. Simply add more milk, and perhaps cheese, until you reach your desired consistency, or use an immersion blender. Turn leftovers into dip, or combine them with chopped, cooked chicken, cubed potatoes, and chicken stock to make a spicy corn chowder.
- Cooking spray
- 1(8-oz.) pkg. cream cheese, cubed and at room temperature
- 1/4 cup (8-oz.) pkg. cream cheese, cubed and at room temperature
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups frozen corn kernels, thawed (about 18 oz.)
- 1/4 cup drained chopped pickled jalapeños
- 8 ounces pepper Jack cheese, shredded (about 2 cups), divided
How to Make It
Preheat oven to 350°F. Lightly coat a 2-quart baking dish with cooking spray. Heat cream cheese and butter in a medium saucepan over low, stirring constantly, until melted, about 2 minutes. Stir in milk, salt, and pepper until smooth and creamy. Stir in corn, jalapeños, and 1 cup of the shredded cheese.
Pour mixture into prepared dish. Sprinkle evenly with remaining 1 cup cheese. Bake in preheated oven until bubbly, about 20 minutes. Let stand 10 minutes before serving.
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