Easy Corn Casserole
A creamy, cheesy corn casserole with a hint of heat from jalapenos, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Melt cream cheese and milk together over medium heat.
- Drain the corn and add it to the cream cheese mixture.
- Add chopped jalapeno peppers if desired.
- Pour the mixture into a 2-quart casserole dish and sprinkle with bread crumbs.
- Slice butter into pats and place over the top.
- Bake at 400°F for approximately 15 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider blending in some sour cream or Greek yogurt along with the cream cheese. If you prefer a bit more heat, use a spicier pepper like serrano. You can also substitute the shoepeg corn with regular corn or even frozen corn if fresh isn't available. If you're short on time, pre-shredded cheese can save you some effort.
Serving Suggestions
This corn casserole makes a delightful side dish for grilled meats or a festive centerpiece for family gatherings. Pair it with a fresh salad or a protein like roasted chicken for a balanced meal. For a fun twist, serve it alongside Iced Cookies(From The Turpin Family - Shared By Mary Erle Turpin) for dessert to round out your meal.
Storage & Reheating
Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Corn Casserole contains roughly 539 calories, with 7g protein, 45g carbohydrates, and 37g fat. It is an excellent source of vitamin C (40% of the Daily Value), vitamin A (24% of the Daily Value), and iron (22% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this corn casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. When ready to bake, just pop it in the oven directly from the fridge, adding a few extra minutes to the cooking time.
Can I freeze leftovers?
Yes, this corn casserole can be frozen. Just ensure it's in an airtight container or freezer-safe dish. It will keep for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake until heated through.
Is there a way to make this dish lighter?
Absolutely! You can reduce the cream cheese and use low-fat milk instead of regular milk. Additionally, you might replace some of the butter with a healthier oil, like olive oil, to lighten it up while still maintaining flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).