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 the oven to 350°F (175°C).
- In a large mixing bowl, blend softened cream cheese, sour cream, milk, sugar, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the drained sweet corn until well coated.
- Spread the corn mixture evenly into a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- In a small bowl, mix crushed buttery crackers with melted butter.
- Sprinkle the cracker mixture over the cheese layer.
- Bake for 30–35 minutes, until bubbly and golden on top.
Notes
- You can substitute frozen corn (thawed) for canned corn.
- Add mozzarella or pepper jack cheese for extra flavor.
- For a spicy kick, add jalapeños or cayenne pepper.
- To make it vegetarian, use cheese with vegetable-based rennet.
- Reheat in the oven for best texture and crisp topping.
- 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: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
