A rich and creamy corn casserole with a hint of savory cream cheese, perfect for family gatherings or holidays.

2 cans (15 oz each) sweet corn, drained

1 package (8 oz) cream cheese, softened

1/2 cup sour cream

1/4 cup butter, melted

1 cup shredded cheddar cheese

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped green onions (optional)

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Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with cooking spray or butter.
In a large mixing bowl, combine the cream cheese, sour cream, melted butter, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well-blended.
Add the drained corn to the mixture and stir until the corn is fully coated.
Pour the corn mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until hot and bubbly, with a slightly golden top.
Garnish with chopped green onions before serving, if desired.

For leftovers, store in an airtight container in the fridge for up to 3-4 days.

If making ahead, prepare the casserole, cover with plastic wrap, and refrigerate for up to 24 hours before baking.

Frozen corn can be used instead of canned, just thaw and drain first.

If you want a spicier dish, add cayenne pepper, red pepper flakes, or chopped jalapeños.