Ingredients
Scale
For the Casserole:
- 3 cups corn kernels (fresh, frozen, or canned – drained)
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, melted
- ½ cup milk or heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon sugar (optional, for sweetness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Optional Topping:
- ½ cup shredded cheese (extra)
- ¼ cup breadcrumbs or crushed crackers
- Fresh parsley for garnish
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
In a large mixing bowl, combine softened cream cheese and melted butter. Mix until smooth.
Add milk (or cream) and stir until fully incorporated.
Mix in corn kernels, cheddar cheese, Parmesan cheese, sugar (if using), salt, pepper, and garlic powder.
Stir everything together until well combined.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle additional cheese and breadcrumbs or crackers on top if desired.
Bake uncovered for 35–40 minutes, or until the casserole is bubbly and the top is golden.
Let the casserole rest for 5–10 minutes before serving.
Garnish with fresh parsley if desired.
Notes
- Soften cream cheese for easy mixing
- Drain canned corn well to avoid excess liquid
- Do not overbake to keep it creamy
- Use full-fat dairy for best texture
- Let it rest before serving