Cream Cheese Corn Casserole is the ultimate comfort‑food side dish. With luscious cream cheese melted into a buttery sauce, sweet corn kernels, a hint of milk to smooth things out, and sharp cheddar melting into a golden bubble‑top, this recipe delivers rich flavour with minimal fuss. Whether you’re cooking for a holiday feast or just craving something warm and cheesy, this casserole checks all the boxes for ease, taste, and crowd‑pleasing satisfaction.
Why You’ll Love This Recipe
- Creamy & decadent: The combination of cream cheese and butter melts into a luxurious sauce that coats every kernel of corn.
- Simple ingredients: No complicated supplies—just pantry staples and frozen (or canned) corn.
- Quick to assemble: It comes together in minutes and bakes in about 20 minutes—perfect for busy weeknights or last‑minute sides.
- Versatile: Add jalapeños for a little kick, toss in bacon for smoky depth, or keep it plain for kid‑friendly appeal.
- Great for gatherings: It’ll easily satisfy a crowd and pairs well with a wide range of mains (from barbecue to roasted chicken).
Ingredients
- 1 (8‑ounce) package cream cheese, cubed and at room temperature
- 4 tablespoons butter (salted or unsalted)
- ⅓ cup milk
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 (18‑ounce) bag frozen sweet corn, thawed (≈ 4 cups)
- Diced pickled jalapeños to taste (optional)
- 1 cup shredded sharp cheddar cheese
Step‑by‑Step: How to Make Cream Cheese Corn Casserole
- Preheat Oven & Prepare Dish – Preheat your oven to 350 °F (175 °C). Lightly grease an 8×8-inch square baking dish or a 2-quart casserole dish.
- Melt Cream Cheese & Butter – In a medium saucepan over low heat, combine the cubed cream cheese and butter. Stir gently until fully melted and smooth.
- Add Milk & Seasoning – Stir in the milk until the mixture becomes creamy and smooth. Then add the salt and freshly ground black pepper.
- Add Corn (and Jalapeños if Using) – Stir in the thawed sweet corn, and if you like a little heat, add diced pickled jalapeños. Mix until the corn is well-coated with the creamy sauce.
- Transfer to Baking Dish & Add Cheese – Pour the corn‑cheese mixture into the prepared baking dish. Sprinkle the shredded sharp cheddar evenly over the top.
- Bake – Bake for about 20 minutes, or until the top is golden and bubbling. If needed, you can place it under the broiler for a minute to brown the top slightly.
- Serve – Remove from oven, let it sit a minute (just to settle), then serve warm.
Helpful Tips
- Let the cream cheese sit at room temperature so it melts more smoothly. Cold blocks can clump.
- Use frozen sweet corn (thawed) rather than canned if possible—the texture is better and the flavour is fresher. (Some sources prefer frozen over canned for this reason.)
- When melting the cream cheese and butter, keep the heat low and stir frequently—dairy can scorch easily.
- If the sauce looks a little lumpy after melting the cream cheese and butter, stir in the milk slowly and it should smooth out.
- For extra browning on top, turn on the broiler for 1‑2 minutes at the end, watching carefully so it doesn’t burn.
- Make‑ahead tip: You can assemble this dish ahead of time, cover and refrigerate, then bake when you’re ready. Some writers recommend adding 5‑10 minutes if starting from chilled.
Substitutions And Variations
- Corn: Instead of the 18 oz frozen sweet corn bag (~4 cups), you can use two 15‑oz cans of whole kernel corn (drained). Many cooks note frozen gives better flavour.
- Milk: Whole milk gives a richer texture. You can substitute half‑and‑half or even heavy cream for an ultra‑rich version.
- Cheese: Sharp cheddar is classic, but you could use Colby‑Jack, Pepper Jack (for heat), or a Mexican blend.
- Heat: For a spicy twist, add diced green chiles, jalapeños, or even chopped roasted hatch chiles.
- Bacon Add‑in: Crumbled cooked bacon stirred in before baking adds smoky richness.
- Slow Cooker Option: Some sources say this recipe adapts well to a crock‑pot/slow cooker for holidays.
- Lighter Version: Use reduced‑fat cream cheese, lower‑fat milk, and moderate the cheese topping—but note this will alter the ultra‑creamy texture.
Storage Instructions
- Refrigerator: Cover the casserole tightly (foil or plastic wrap) and store in the fridge for up to 2‑3 days. Reheat in the oven at ~350 °F until warmed through, or microwave individual portions.
- Freezer: Because of the dairy (cream cheese/milk) content, freezing may affect texture (the sauce may split or become grainy). Some sources recommend avoiding freezing to preserve quality.
- Reheat Tips: If reheating results in slightly dry edges, stir in a splash of milk and cover loosely with foil during reheating to retain moisture.
Nutritional Information
- Calories: ≈ 274 kcal
- Carbohydrates: ~17 g
- Protein: ~8 g
- Fat: ~21 g (Saturated fat ~12 g)
- Cholesterol: ~58 mg
- Sodium: ~379 mg
- Fiber: ~2 g
- Sugar: ~2 g
- Calcium: ~144 mg
- Iron: ~0.5 mg
Note: Nutritional values are estimates and may vary depending on specific ingredients used.
Serving Suggestions
This casserole works beautifully as a side dish alongside:
- Roast chicken or turkey
- Grilled pork chops or ribs
- Barbecue mains
- Vegetarian mains (e.g., roasted vegetables, baked tofu)
Top with fresh chopped parsley or chives for a pop of colour. A crisp green salad or steamed vegetables add a nice contrast to the rich texture.
Leftovers can also be eaten for lunch—the creamy corn makes a comforting midday treat.
Frequently Asked Questions About Cream Cheese Corn Casserole
Q: Can I use canned corn instead of frozen?
Yes, you can swap in two 15-ounce cans of whole kernel corn (drained) for the 18-ounce bag of frozen corn (roughly 4 cups) with great results.
Q: Can I make this dish ahead of time?
Definitely! You can assemble the casserole, cover it, and refrigerate until you’re ready to bake. Just allow it to come to room temperature before placing it in the oven.
Q: Is this dish gluten‑free?
Yes — as long as all ingredients (cream cheese, butter, milk, corn, cheese) are gluten‑free certified/checked, this recipe contains no wheat or gluten‑containing components. Some variations with cornbread mix or other additives may not be gluten‑free, so always check labels.
Q: What can I do if the top browns too fast but the centre isn’t hot yet?
If you notice the edges or top is browning too fast, loosely cover the dish with foil and continue baking until the centre is hot and bubbly. Then remove foil for final 1‑2 minutes to re‑crisp the top if desired.
Q: How can I make this lighter?
You could use lower‑fat cream cheese or less cheese, use low‑fat milk instead of whole milk, and reduce the butter slightly. But keep in mind the creamy texture and richness may be somewhat reduced.
Conclusion
Thank you for reading and giving this Cream Cheese Corn Casserole a try! I truly love how creamy, cheesy and effortless this dish is—it’s one of those side dishes that makes the meal feel special without a lot of extra fuss. Whether you’re serving it for a cozy weeknight or a festive gathering, I hope it brings warmth and delight to your table. Enjoy the rich flavour, the ease of preparation, and the smiles around the dinner plate. Happy cooking and thanks for being part of our food‑loving community. Bon appétit!
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Cream Cheese Corn Casserole (Creamy, Cheesy, Easy to Make!)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Cream Cheese Corn Casserole is creamy, cheesy, and easy to make with sweet corn, cream cheese, and sharp cheddar. It’s a perfect side dish for holidays or weeknight meals.
Ingredients
1 (8-oz) package cream cheese, cubed and at room temp
4 tbsp butter (salted or unsalted)
⅓ cup milk
½ tsp salt
Fresh ground black pepper to taste
1 (18-oz) bag frozen sweet corn, thawed (~4 cups)
Diced pickled jalapeños (optional)
1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven & Prepare Dish – Preheat your oven to 350 °F (175 °C). Lightly grease an 8×8-inch square baking dish or a 2-quart casserole dish.
- Melt Cream Cheese & Butter – In a medium saucepan over low heat, combine the cubed cream cheese and butter. Stir gently until fully melted and smooth.
- Add Milk & Seasoning – Stir in the milk until the mixture becomes creamy and smooth. Then add the salt and freshly ground black pepper.
- Add Corn (and Jalapeños if Using) – Stir in the thawed sweet corn, and if you like a little heat, add diced pickled jalapeños. Mix until the corn is well-coated with the creamy sauce.
- Transfer to Baking Dish & Add Cheese – Pour the corn‑cheese mixture into the prepared baking dish. Sprinkle the shredded sharp cheddar evenly over the top.
- Bake – Bake for about 20 minutes, or until the top is golden and bubbling. If needed, you can place it under the broiler for a minute to brown the top slightly.
- Serve – Remove from oven, let it sit a minute (just to settle), then serve warm.
Notes
Use frozen corn for best texture. Two 15-oz cans (drained) also work.
Make-ahead friendly: refrigerate before baking and add a few extra minutes.
For a crispy top, broil for 1–2 mins at the end.
Nutritional values are estimates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 274
- Sugar: 2g
- Carbohydrates: 17g
- Protein: 8g