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Corn Casserole Recipe with Cream Cheese

This Corn Casserole Recipe with cream cheese is inspired by the delicious buttered corn bowls on the beaches here in Sao Paulo, Brazil. Corn casseroles are also of course, very popular in the the United States. So, here is my marriage of Brazilian-style corn and American-style corn. This Corn casserole has cream cheese, cilantro, scallions, and shredded cheese. It's a thick, creamy, salty, sweet side dish that is so rich in flavor and compliments just about anything you serve it with. It great for Summer picnics and parties, excellent for Fall roasts, and perfect for the holidays.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Course: Side Dish
Cuisine: American , Brazilian

Ingredients

  • 30 ounces Frozen Corn Kernels (three 10 ounce bags)
  • 8 ounces Cream Cheese, softened (about a cup)
  • ½ cup vegetable broth or chicken broth
  • 2 tablespoons butter, salted
  • 6 Scallions (green onions) finely sliced
  • ½ cup fresh cilantro, chopped
  • 1 cup shredded mozzarella or cheddar (I used Queijo de Minas if you can find it)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon ground black pepper (or to taste)

Instructions

    Cup of Yum
  1. Remove the cream cheese from the refrigerator and let sit at room temperature to soften for 30-45 minutes before starting the recipe.
  2. Finely slice the scallions. Chop the parsley. Run cold water over the corn kernels in a strainer to thaw them.
  3. To a blender or food processor, add the broth, cream cheese, and about ½ to ¾ cup of the corn kernels (thawed under water in a strainer). Pulse to blend and combine the ingredients into a thick creamy texture. Set aside.
  4. In a medium pot over medium heat, add the butter to melt and then the scallion slices. Stir and cook for 1 minute.
  5. Add the rest of the corn kernels, the blended corn and cream cheese mixture, the cilantro, salt, and pepper. Stir to combine and bring to a simmer for about 5 minutes.
  6. Preheat the oven to 350 F degrees.
  7. Pour the corn mixture into a greased casserole dish and sprinkle the top with the shredded cheese. Bake the corn casserole for 10-15 minutes until hot and bubbly. You can also brown the top slightly under the broiler for just a couple minutes. Serve and Enjoy!