Cream Cheese Corn Casserole is one of those cozy, crowd-pleasing side dishes I turn to again and again. It's creamy, cheesy, and packed with sweet corn, making it the perfect addition to any dinner table. Whether I'm hosting a holiday gathering or just cooking up something comforting for the family, this casserole always hits the spot.
Why I Love This Recipe
There are a lot of reasons this dish is a favorite in my kitchen:
- It’s incredibly simple and uses basic pantry staples.
- The cream cheese makes it rich and velvety, while the corn adds just the right sweetness.
- I can throw it together in minutes—no fancy prep or equipment needed.
- It goes with just about any main dish, from roast chicken to BBQ.
- I can make it ahead, refrigerate it, and bake it when I’m ready.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Frozen or canned sweet corn (drained if using canned)
- Cream cheese, softened and cubed
- Butter
- Milk
- Shredded cheddar cheese
- Salt and black pepper
- Optional: chopped jalapeños or green chiles for a kick
Directions
- I preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- In a saucepan over low heat, I melt the butter and cream cheese together, stirring until smooth and creamy.
- I stir in the milk, then season the mixture with salt and pepper.
- I fold in the corn (and jalapeños or chiles, if I’m using them), then pour everything into the prepared casserole dish.
- I sprinkle the shredded cheddar evenly over the top.
- I bake for 20–25 minutes, or until hot and bubbly and the cheese is melted and slightly golden.
Servings and Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Bake Time: 25 minutes
- Total Time: 35 minutes
Variations
This dish is super easy to customize depending on what I have on hand:
- Spicy version: I stir in jalapeños or a pinch of cayenne for a bit of heat.
- Crunchy topping: I sprinkle crushed crackers or panko on top before baking.
- Extra cheese: I use a blend of cheeses like pepper jack, Colby, or mozzarella for added richness.
Storage and Reheating
- Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: I freeze cooled casserole portions in freezer-safe containers for up to 2 months.
- Reheating: I reheat in the oven at 350°F until warmed through, or microwave single servings for about 1–2 minutes.
FAQs
Can I use canned corn instead of frozen?
Yes, I can! I just make sure to drain it well so the casserole doesn’t get watery.
How do I make it ahead?
I assemble everything in the baking dish, cover it, and refrigerate. When I’m ready, I just bake it as directed—maybe adding an extra 5 minutes if it's going in cold.
Can I make it in a slow cooker?
Definitely. I mix everything together and cook it on low for 2–3 hours until hot and creamy.
Can I double the recipe?
Yes, I double all the ingredients and bake it in a 9x13-inch dish. It may need an extra 10 minutes in the oven.
What goes well with this casserole?
It pairs perfectly with grilled meats, roasted chicken, BBQ ribs, or even as part of a holiday spread with turkey.
Conclusion
Cream Cheese Corn Casserole is one of those no-fail sides I love serving no matter the occasion. It’s rich, comforting, and always a favorite at the table. I know once it comes out of the oven, it won’t be long before everyone’s asking for seconds.
Cream Cheese Corn Casserole
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Cream Cheese Corn Casserole is a creamy, cheesy side dish that’s as comforting as it is easy to make. With sweet corn, rich cream cheese, and melty cheddar, it’s a crowd-pleasing favorite for holidays, weeknight dinners, and potlucks alike. Made with simple pantry ingredients in just one dish!
Ingredients
- 4 cups frozen or canned sweet corn (drained if canned)
- 8 oz cream cheese, softened and cubed
- 2 tablespoons butter
- ¼ cup milk
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Optional: ¼ cup chopped jalapeños or green chiles
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- In a saucepan over low heat, melt butter and cream cheese together, stirring until smooth.
- Stir in milk and season with salt and pepper.
- Fold in corn (plus jalapeños or chiles, if using).
- Transfer mixture to the prepared dish and top with shredded cheddar cheese.
- Bake for 20–25 minutes until hot, bubbly, and slightly golden on top.
Notes
- Use canned corn, frozen corn, or fresh—just make sure it’s drained well.
- Add a crunchy topping like panko or crushed buttery crackers before baking.
- Try a cheese blend with pepper jack or Colby for a twist on flavor.
