Imagine sweet corn kernels swimming in a luxuriously creamy and tangy sauce, baked until bubbly and golden. It’s a sophisticated twist on traditional corn casserole that feels both indulgent and homely. Whether it’s anchoring your Thanksgiving plate or complementing a weeknight roast chicken, this casserole is a simple, foolproof way to bring a touch of decadence to any table.
Why This Recipe is a Must-Make
- Ultra-Creamy Texture: The cream cheese creates a rich, velvety sauce that’s far superior to basic cream-based casseroles.
- Sweet & Savory Balance: The natural sweetness of the corn is perfectly balanced by the tangy cream cheese and savory ingredients.
- Easy to Prepare: It comes together in about 10 minutes with just a bowl and a spoon—no complicated steps.
- Make-Ahead Friendly: Assemble it a day in advance and just pop it in the oven when you’re ready—a lifesaver for holiday meals!
Gathering Your Ingredients (Serves 8-10)
- 4 cups corn kernels (frozen and thawed, canned and drained, or fresh off the cob)
- 8 oz full-fat cream cheese, softened and cubed
- ½ cup (1 stick) unsalted butter, melted
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese, divided
- 1 (4 oz) can diced green chiles, drained (optional, for a mild kick)
- 2 tablespoons granulated sugar
- 1 box (6.5 oz) corn muffin mix (like Jiffy)
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- For the Topping: ¼ cup crushed buttery crackers (like Ritz) or 2 tablespoons reserved corn muffin mix mixed with 1 tablespoon melted butter.
