Ingredients:
- 2 (15 oz) cans of whole kernel corn, drained
- 1 (8 oz) package cream cheese, softened
- 1/4 cup (half a stick) unsalted butter
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup sour cream
- 1 tbsp sugar (optional, enhances the corn’s natural sweetness)
- 1/4 tsp garlic powder
- Salt & pepper to taste
- Optional garnish: chopped parsley or chives
🔥 Instructions:
1.
Preheat Oven
- Preheat to 350°F (175°C). Lightly grease a 9×9” or similar baking dish.
2.
Mix the Base
- In a large saucepan over medium heat, melt the butter and cream cheese together until smooth.
- Stir in sour cream, sugar (if using), garlic powder, salt, and pepper.
- Add the drained corn and mix well.
3.
Assemble the Casserole
- Pour the mixture into the greased baking dish.
- Sprinkle shredded cheddar evenly over the top.
4.
Bake
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
5.
Garnish & Serve
- Sprinkle with fresh chopped parsley or chives before serving (optional but adds a pop of color and freshness).
🧠 Tips & Variations:
- Add a diced jalapeño for a spicy kick.
- Use frozen corn (thawed) or fresh corn off the cob for extra texture.
- Want it even cheesier? Mix in a bit of mozzarella or pepper jack.