Ingredients:

  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, melted
  • 1/2 cup whole milk
  • 1/2 tsp garlic powder
  • 3 cups frozen sweet corn, thawed and patted dry
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/4 tsp paprika

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together the softened cream cheese and melted butter until the mixture is smooth and glossy.
  3. Slowly stir in the whole milk and garlic powder until the mixture is a thick, pale yellow cream.
  4. Fold in the dried corn kernels, salt, and black pepper until every kernel is evenly coated.
  5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  6. Sprinkle the shredded sharp cheddar cheese and paprika evenly across the surface.
  7. Bake for 40–45 minutes until the edges are bubbling and the top has reached a deep golden-brown hue.
  8. Let the casserole rest for 5–10 minutes before serving to allow the structure to set.