Cream Cheese Corn Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 (8 oz) package cream cheese, softened and cubed
02 - 4 tablespoons butter
03 - 1/3 cup milk
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1 (18 oz) bag frozen corn, thawed
07 - 1/4 teaspoon cayenne pepper (optional)
08 - 1 cup sharp cheddar cheese, grated

# Instructions:

01 - Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
02 - In a medium pot over low heat, melt the cream cheese and butter together until smooth and creamy.
03 - Stir in the milk until the mixture becomes velvety and well combined.
04 - Add the salt, black pepper, thawed corn, and cayenne pepper (optional) to the creamy mixture. Stir until evenly combined.
05 - Pour the mixture into the prepared baking dish and spread it out evenly.
06 - Sprinkle the grated sharp cheddar cheese generously over the top.
07 - Bake in the preheated oven for 20 minutes, or until golden brown and bubbly.
08 - Remove from the oven and let cool for a few minutes before serving.

# Notes:

01 - Garnish with freshly chopped parsley or chives for added color and freshness.
02 - Pair with roasted chicken, grilled steak, or barbecue ribs for a versatile side dish.
03 - Serve alongside a crisp green salad with a light vinaigrette dressing for balance.
04 - This dish can be a brunch favorite when served with bacon, scrambled eggs, and biscuits.
05 - Refrigerate leftovers in an airtight container for up to 3-4 days.
06 - To reheat, place in an oven-safe dish, cover with foil, and bake at 350°F until warmed through.
07 - For long-term storage, freeze the casserole for up to 2-3 months. Thaw overnight in the fridge before reheating.
08 - Transform leftovers into a breakfast hash by sautéing with diced potatoes and onions, topped with a fried egg.

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