Easy Cream Cheese Corn Casserole (No Sour Cream)
Delicious and creamy corn casserole with cheese and spices that always hits the mark, perfect for family gatherings!
Equipment
- 1 Large mixing bowl for mixing ingredients
- 1 9x13 inch baking dish for baking the casserole
Ingredients
Main ingredients
- 8 ounces Cream cheese makes the casserole creamy and rich
- 4 ounces Canned diced green chiles add mild heat and flavor
- 45 ounces Canned whole kernel corn drained well; the star of the dish
- 1.25 cups Colby Jack cheese shredded, divided to mix and top
- 0.5 Yellow onion diced fine, gives a little bite and sweetness
- 1 teaspoon White sugar balances the flavors just right
- 1 teaspoon Garlic powder a subtle garlic punch without fresh prep
- 0.5 teaspoon Old Bay or Cajun seasoning your choice of spice depth
- 0.25 teaspoon Salt helps bring all flavors forward
- 0.125 teaspoon Black pepper just a little kick at the end
Instructions
Instructions
- Preheat your oven to 350°F (175°C). This is for after the pressure cooker part, to finish the top cheese nice and melty.
- In a large bowl, use a spoon or little mixer to beat that cream cheese until it’s super smooth. You don’t want lumps hiding in your casserole.
- Stir in the diced green chiles, drained corn, and 1 cup of shredded Colby Jack cheese. The cheese melts inside while cooking later.
- Add the finely diced yellow onion, white sugar, garlic powder, Old Bay or Cajun seasoning, salt, and pepper. Mix everything up real good so it’s all evenly combined.
- Pour this creamy mix into a greased 9x13 inch baking dish. Spread it out so it cooks evenly and looks inviting.
- Sprinkle the remaining ¼ cup of Colby Jack cheese on top. You want that golden cheesy crust.
- Bake in the preheated oven for 30 minutes. When the cheese’s melted and you see bubbling edges, it’s done. Let it cool a few minutes before serving so it sets up just right.
Notes
Serve with fresh herbs like green onions for extra freshness and color.