Ingredients
- 2 cans (15 oz each) sweet corn, drained
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup crushed buttery crackers (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, blend cream cheese, sour cream, milk, sugar, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in drained corn and mix until well coated.
- Spread the mixture evenly into a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Mix crushed buttery crackers with melted butter in a small bowl.
- Sprinkle the cracker mixture over the cheese layer.
- Bake for 30–35 minutes until bubbly and golden.
Notes
- Use thawed frozen corn instead of canned if preferred.
- Add mozzarella or pepper jack cheese for a flavor twist.
- Include jalapeño or cayenne pepper for spice.
- Choose vegetarian cheese to keep it meat-free.
- Reheat in the oven to keep the topping crisp.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
