This cream cheese-corn casserole is a Thanksgiving classic at our house. Since we like it spicy, I add jalapeno peppers.

Gallery

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.

    Advertisement
  • Combine cream cheese and butter in a microwave-safe bowl and heat until melted, 1 to 2 minutes. Pour into a large skillet and add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.

  • Combine corn and jalapeno peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.

  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts

306 calories; protein 6.7g 13% DV; carbohydrates 24.3g 8% DV; fat 22.2g 34% DV; cholesterol 63mg 21% DV; sodium 596.3mg 24% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/27/2019
This is really good if you like spicy stuff. I made 1.5 batches and split it up between 3 casserole dishes. One was made as per this recipe and was good. All the canned/jar jalapenos my husband saw at the store were actually pickled and the juices that mixed in with the overall creamy mixture was tasty. I do think that if someone makes it without the jalapenos that it needs pepper and maybe another seasoning or two. One was mixed with rotelle and a sprinkle of pepper the third one I sprinkled cayenne pepper and chili powder and pepper on and that was good too. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/26/2019
This is really good if you like spicy stuff. I made 1.5 batches and split it up between 3 casserole dishes. One was made as per this recipe and was good. All the canned/jar jalapenos my husband saw at the store were actually pickled and the juices that mixed in with the overall creamy mixture was tasty. I do think that if someone makes it without the jalapenos that it needs pepper and maybe another seasoning or two. One was mixed with rotelle and a sprinkle of pepper the third one I sprinkled cayenne pepper and chili powder and pepper on and that was good too. Read More
(1)
Rating: 4 stars
11/05/2019
11.5.19 After I mixed the corn and peppers with the cheese sauce it seemed extremely thick so I stirred in some of the reserved corn liquid. I shouldn t have because as it cooked it really thinned out the consistency was way too watery and I ended up baking for an additional 20 minutes to cook down the liquid. And this is not the recipe s fault it s mine. I d recommend you follow the recipe as written as I will do in the future (and should have done this time!). I scaled this down to 4 servings so just 1 can of corn and the only change that I might consider is cutting back the butter. It puddled a little on the top which I just mixed in before serving. I might add some chopped onions and maybe try adding some buttered fresh bread crumbs on the top in the future just for some variation. This is so darn easy to make and is really tasty. I used Trader Joe s Hot & Sweet Jalapeños which gave tantalizing flavor to this side dish. Thanks for sharing your recipe. Read More
Advertisement