Effortless Cream Cheese Corn (Print Version)
# Ingredients:
01 -
1/2 teaspoon salt.
02 -
4 tablespoons butter.
03 -
1 cup shredded sharp cheddar cheese.
04 -
18-ounce bag frozen corn, thawed.
05 -
1 package (8 ounces) cream cheese, cubed and softened.
06 -
1/3 cup milk.
07 -
Black pepper, add however much you like.
08 -
Optional: chopped pickled jalapeños for some heat.
# Instructions:
01 -
Start by setting your oven to 350°F (175°C) to warm up.
02 -
In a medium-sized pot, melt the butter with the cubed cream cheese on low heat. Give it a gentle stir every now and then to help them combine.
03 -
Stir in the milk until the texture is completely smooth. If you see any clumps, just keep stirring and they'll disappear.
04 -
Toss in the salt and add a sprinkle of black pepper. Taste it later and adjust the pepper if needed.
05 -
Stir in the corn until everything's mixed well. If you're into spicy, this is the time to add jalapeños!
06 -
Grab an 8x8 baking dish and pour in the mixture. Give it a little spread so it's even.
07 -
Scatter the shredded cheddar cheese all across the top.
08 -
Pop it into the oven for about 20 minutes. It's done when it's bubbling and has a golden top.
09 -
Take it out and let it rest a few minutes because it’ll be super hot.
10 -
Dish it up and dig in!
# Notes:
01 -
Using two 15-ounce cans of drained corn works too, but frozen has a better texture.
02 -
Want to prep ahead? Assemble everything but don’t bake it. Just cover and refrigerate. Warm it up before baking when you're ready to cook.
03 -
Leftovers reheat perfectly in either a microwave or oven.
04 -
Mixing up cheeses like cheddar and monterey jack gives it a tasty twist.
05 -
For a nice look, sprinkle freshly chopped chives on top after it’s baked.