Cheddar Corn Casserole
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Cheddar Corn Casserole


  • 1(8 oz) package Cream Cheese
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped green pepper
  • 1(16 oz) bag frozen whole kernel corn
  • 1(15 oz) can Mexican-style corn, drained
  • 1(10.5 oz) can diced tomatoes with green chiles, drained
  • 1/2 cup shredded sharp Cheddar Cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 cup shredded sharp Cheddar Cheese, for topping


  1. Preheat oven to 350 degrees. Place cream cheese, butter, and chopped green pepper in a large bowl. Microwave on high power until butter has melted and cream cheese has softened, about 2 minutes. Meanwhile, place frozen corn in a colander, and rinse under cool water to thaw; drain well. To cream cheese mixture, add drained corn, Mexican-style corn, diced tomatoes with green chiles, 1/2 cup sharp cheddar cheese, and seasonings. Stir to blend evenly. Transfer mixture to a lightly greased, shallow 2-quart baking dish. Bake, uncovered, 30 minutes. Carefully top with 1/2 cup shredded sharp cheddar cheese, and bake 5 minutes longer, just to melt cheese. Serve and enjoy!