Description
This Cheesy Corn Bake is a creamy, flavorful side dish featuring sweet corn kernels blended with cream cheese, sour cream, and cheddar cheese, then baked to golden perfection. It’s quick to prepare and perfect for family dinners or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Optional Ingredients
- Diced jalapeño or red bell pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a small baking dish to prevent sticking and ensure even cooking.
- Prepare Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix thoroughly until the mixture is smooth and well blended.
- Add Flavorings and Corn: Stir in the corn kernels, shredded cheddar cheese, sliced green onions, garlic powder, paprika, salt, and black pepper. If desired, add diced jalapeño or red bell pepper for extra flavor and heat.
- Mix Ingredients: Stir all the ingredients together until evenly combined, ensuring every bite will be flavorful.
- Transfer to Baking Dish: Spread the mixture evenly into the prepared baking dish, smoothing the top to ensure even baking.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is hot, bubbling around the edges, and lightly golden on top.
- Cool and Serve: Remove from oven and let the cheesy corn bake cool slightly before serving to allow it to set for easier portioning.
Notes
- You can use fresh, frozen, or canned corn; just make sure to drain canned corn well.
- For a spicy kick, add diced jalapeños or a pinch of cayenne pepper.
- To make it extra cheesy, sprinkle additional cheddar on top before baking.
- This dish pairs well with grilled meats or as part of a holiday spread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
