Cream Cheese Corn Casserole is a rich, creamy, and comforting side dish that’s perfect for holidays, potlucks, or any dinner where I want something warm and satisfying. Made with sweet corn, cream cheese, and simple seasonings, this casserole bakes up soft, cheesy, and full of flavor.
Why You’ll Love This Recipe
I love how easy and versatile this dish is. It comes together with just a few ingredients, but it tastes like I spent hours in the kitchen. The cream cheese melts into the corn, creating a silky, slightly tangy base that pairs beautifully with just about any main course. It’s always one of the first sides to disappear at the table.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
canned sweet corn, drained
canned cream-style corn
cream cheese, softened and cubed
unsalted butter
milk (or half-and-half for extra richness)
salt and pepper
optional: shredded cheddar cheese, green onions, paprika, or crushed crackers for topping
directions
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I preheat the oven to 350°F (175°C) and lightly grease a baking dish (8×8-inch or similar size).
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In a large saucepan over medium heat, I combine the corn, cream-style corn, butter, cream cheese, and milk.
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I stir everything together until the cream cheese and butter are melted and the mixture is smooth and creamy.
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I season with salt and pepper to taste, then pour the mixture into the prepared baking dish.
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If I’m using shredded cheese or a topping, I sprinkle it on now.
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I bake for 25–30 minutes, or until bubbly and lightly golden on top.
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I let it rest for a few minutes before serving.
Servings and timing
This recipe makes about 6 servings. Prep time is 10 minutes, and bake time is 25–30 minutes.
Variations
Sometimes I add a handful of shredded cheddar for extra cheesiness, or stir in cooked crumbled diced jalapeños for a little kick. I’ve also topped it with crushed buttery crackers or French-fried onions for added crunch. For a slightly lighter version, I use reduced-fat cream cheese and a splash of broth instead of milk.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or pop it back in the oven at 325°F until warmed through. It thickens a bit as it cools, but stays creamy and delicious.
FAQs
Can I make this casserole ahead of time?
Yes, I prepare the casserole and refrigerate it unbaked. When I’m ready to serve, I bake it straight from the fridge, adding a few extra minutes to the bake time.
Can I use frozen corn?
Yes, I’ve made it with frozen corn—just thaw it first and drain any excess moisture.
Is this dish gluten-free?
Yes, as long as the cream-style corn and any toppings I use are gluten-free. I always double-check labels if needed.
Can I double the recipe for a crowd?
Absolutely. I double all the ingredients and bake it in a 9×13-inch dish, increasing the bake time by about 10–15 minutes.
What pairs well with cream cheese corn casserole?
I love serving it with roasted chicken, grilled meats, holiday ham, or any comfort food-style main dish. It also works well alongside other classic sides like mashed potatoes or green beans.
Conclusion
Cream Cheese Corn Casserole is one of those no-fail side dishes that always brings comfort and flavor to the table. It’s creamy, cheesy, and so easy to make ahead or customize. Whether I’m cooking for a holiday or a regular weeknight, this casserole adds warmth and richness to any meal.
Print
Cream Cheese Corn Casserole
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cream Cheese Corn Casserole is a creamy, cheesy side dish that brings cozy comfort to any table. Made with sweet corn, cream-style corn, and melty cream cheese, this easy-bake casserole is a holiday staple and potluck favorite. It’s rich, smooth, and full of flavor—perfect for pairing with your favorite main dishes.
Ingredients
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) cream-style corn
- 8 oz cream cheese, softened and cubed
- 2 tbsp unsalted butter
- ¼ cup milk or half-and-half
- Salt and pepper, to taste
- Optional toppings/add-ins:
- ½ cup shredded cheddar cheese
- 2 tbsp chopped green onions
- ¼ tsp paprika
- ½ cup crushed crackers or French-fried onions (for topping)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
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In a large saucepan over medium heat, combine sweet corn, cream-style corn, cream cheese, butter, and milk.
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Stir until cream cheese and butter melt and the mixture becomes smooth.
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Season with salt and pepper to taste.
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Pour mixture into the prepared baking dish.
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If using cheddar cheese or toppings, sprinkle them over the top.
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Bake for 25–30 minutes, or until bubbly and lightly golden.
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Let rest for a few minutes before serving.
Notes
- For a spicier version, stir in diced jalapeños.
- Use reduced-fat cream cheese and milk for a lighter variation.
- Top with buttery crackers or crispy onions for added texture.
- Recipe can easily be doubled and baked in a 9×13-inch dish.
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