Creamy, cheesy corn casserole made with cream cheese—easy, comforting, delicious, and perfect for holidays or cozy weeknight family meals.
Why I keep making this
- Rich and creamy texture from cream cheese and butter
- Sweet corn with a savory, cheesy topping
- Super simple—ready in just 30 minutes
- Family-friendly and crowd-pleasing
- Easily customizable with add-ins like jalapeños or herbs
- Perfect for Thanksgiving, Christmas, or any comfort food meal
- No complicated prep or baking techniques
- Pairs well with almost any main dish
Pantry check
- 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
- Diced pickled jalapeños, to taste (optional)
- 1 cup shredded sharp cheddar cheese
Directions
- Preheat your oven to 350°F (175°C)
- In a medium saucepan over low heat, melt the cream cheese and butter together, stirring until smooth and creamy
- Stir in the milk and mix until fully combined
- Add salt, black pepper, corn, and jalapeños (if using). Stir to coat the corn evenly in the creamy mixture
- Pour the mixture into an 8×8-inch or 2-quart baking dish and spread evenly
- Sprinkle shredded cheddar cheese on top
- Bake uncovered for about 20 minutes, or until golden and bubbly
- Let it cool slightly before serving
How long it takes
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: Approximately 274 kcal per serving
Swap ideas
- Spicy version: Add more jalapeños or a dash of cayenne pepper
- Fresh herbs: Stir in chopped parsley or chives for a herby finish
- Mexican twist: Add a sprinkle of taco seasoning and top with Cotija cheese
- Cream-style corn: Replace half the frozen corn with a can of cream-style corn for an even richer texture
- Low-fat version: Use reduced-fat cream cheese and low-fat milk
Keeping it fresh
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze baked casserole in a freezer-safe dish, tightly wrapped, for up to 2 months
- Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes
One last tip
Cream Cheese Corn Casserole is a creamy, crave-worthy side that’s as easy to make as it is to devour. Whether you’re hosting a holiday dinner or looking for a comforting side dish, this casserole delivers big flavor with minimal effort. Add it to your table and watch it disappear!
FAQs
How long does Cream Cheese Corn Casserole last in the fridge?
In my experience, store Cream Cheese Corn Casserole in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. It also freezes well for up to 2 months in a freezer-safe dish, tightly wrapped. Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F until warmed through.
Can I substitute butter in this recipe?
The recipe emphasizes that butter is crucial for the rich, creamy texture. It does not offer specific alternatives for butter, stating that 4 tablespoons of salted or unsalted butter are essential for the desired comforting and delicious result. No direct substitutions are suggested in the content.
How long does this need to chill before serving?
The recipe instructs to let the casserole cool slightly before serving, but it does not specify a chilling time. For best results and a firmer texture, I recommend refrigerating it until firm, at least 2 hours or overnight, before serving.
What goes well with Cream Cheese Corn Casserole?
I’ve found that this comforting casserole pairs wonderfully with many main dishes. Consider serving it alongside roasted chicken, baked ham, or a holiday turkey. It also complements grilled pork chops or a simple weeknight meatloaf beautifully, making it a versatile side.
Is Cream Cheese Corn Casserole gluten-free?
I’ve found that based on the listed ingredients, this Cream Cheese Corn Casserole appears naturally gluten-free. To ensure it’s completely gluten-free, always check labels on packaged items like frozen corn and cream cheese for any hidden gluten or cross-contamination. No specific ingredient swap is typically needed.
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- Cheesy Biscuits & Gravy Hashbrown Casserole: This Cheesy Biscuits & Gravy Hashbrown Casserole is my go-to for a crowd!
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Cream Cheese Corn Casserole
- Total Time: PT30M
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy, cheesy corn casserole made with cream cheese—easy, comforting, delicious, and perfect for holidays or cozy weeknight family meals.
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
Diced pickled jalapeños, to taste (optional)
1 cup shredded sharp cheddar cheese
Instructions
Preheat oven to 350°F (175°C).
In a medium pot over low heat, melt cream cheese and butter, stirring until smooth.
Stir in milk to form a creamy base.
Add salt, pepper, corn, and optional jalapeños. Mix well.
Pour into an 8×8-inch or 2-quart baking dish.
Top with shredded cheddar cheese.
Bake for 20 minutes, or until golden and bubbly.
Notes
- Use mild or spicy jalapeños based on preference.
- Great side dish for Thanksgiving, potlucks, or Sunday dinner.
- Can be doubled for larger gatherings.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Side Dish
- Method: Baking
- Cuisine: American
