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Cheesy Corn

Cheesy Corn

Jennie Duncan
Creamy and delicious! This Cheesy Corn is my favorite side dish. It's simple to make and so full of flavor, a real must-try. You can even spice it up a notch by adding jalapenos or more chiles!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side, Side Dish
Cuisine American
Servings 8 servings
Calories 304 kcal

Ingredients
  

  • 2 tablespoons butter
  • 4 oz cream cheese
  • 30.5 oz can corn (I used two 15.25 oz cans)
  • 4.5 oz green chilies (1 small can)
  • ⅛ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup Colby jack cheese (shredded)
  • 1 cup cheddar cheese (shredded)

Instructions
 

  • Drain corn and add it to a pot. Melt in butter and cream cheese and stir. Add in the green chilies, salt, and pepper to your pot.
  • On low heat add Colby jack and cheddar cheese and mix until melted and smooth. 
  • Remove from heat and allow to cool for 5-8 minutes then serve.

Notes

Can I use frozen corn?

For this recipe, you could use frozen corn, but you would want to cook it ahead of time and drain it well. Adding frozen corn to the butter and cream cheese would cook the corn in the pot but it would also add way too much water to your casserole. To use it just cook it first then drain well and add it at the same time you could the canned corn.

Can I use fresh corn?

To use fresh corn, you can shuck corn on the cob to use. This can be added to the pot right away, but it could take a little longer to cook than the can. To get soft corn like cans I would try boiling the corn before shucking it then add it to the casserole.

Nutrition

Serving: 0.5cupCalories: 304kcalCarbohydrates: 25gProtein: 12gFat: 19gSaturated Fat: 11gCholesterol: 54mgSodium: 457mgPotassium: 290mgFiber: 3gSugar: 6gVitamin A: 868IUVitamin C: 8mgCalcium: 232mgIron: 1mg
Keyword Cheesy Corn
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