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Cream Cheese Corn Casserole


  • 1 (8 ounce) package cream cheese, cubed, room temperature
  • 4 tablespoons butter
  • 1/3 cup milk
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper, to taste
  • 1 (18 ounce) bag frozen sweet corn, thawed
  • 1/2 cup diced green bell pepper*
  • 1 cup shredded sharp cheddar cheese


  1. Heat oven to 350 degrees F.
  2. In a medium pot over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and bell pepper.
  3. Pour corn mixture into an 8-inch square baking dish. Sprinkle with grated cheddar cheese.
  4. Bake for 20 minutes or until golden and bubbly.

* Diced jalapeno pepper may be substituted for the bell pepper.

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