Cream Cheese Corn Casserole

by

Creamy cheese corn casserole with cream cheese, cheddar, and sweet corn—ultimate comfort food, perfect for holidays or easy weeknight dinners!

Why You’ll Love This Recipe

  • 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

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

Directions

  1. Preheat your oven to 350°F (175°C)
  2. In a medium saucepan over low heat, melt the cream cheese and butter together, stirring until smooth and creamy
  3. Stir in the milk and mix until fully combined
  4. Add salt, black pepper, corn, and jalapeños (if using). Stir to coat the corn evenly in the creamy mixture
  5. Pour the mixture into an 8×8-inch or 2-quart baking dish and spread evenly
  6. Sprinkle shredded cheddar cheese on top
  7. Bake uncovered for about 20 minutes, or until golden and bubbly
  8. Let it cool slightly before serving

Servings and Timing

  • Servings: 8
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Calories: Approximately 274 kcal per serving

Variations

  • 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

Storage/Reheating

  • 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

FAQs

Can I use canned corn instead of frozen?

Yes, just be sure to drain it well before using.

Do I have to thaw the frozen corn first?

Yes, thawing helps the casserole cook evenly and avoids excess moisture.

Can I double the recipe for a larger group?

Absolutely! Use a 9×13-inch baking dish and adjust the cooking time as needed.

Is this casserole gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check labels on packaged items.

Can I prep it ahead of time?

Yes, assemble it ahead and refrigerate. Bake just before serving.

What’s the best cheese for topping?

Sharp cheddar is great, but you can also use Monterey Jack, Colby, or a cheese blend.

Can I use fresh corn instead of frozen?

Yes, cooked and cut-off-the-cob corn works beautifully in this dish.

Will it still work without jalapeños?

Of course—jalapeños are optional and can be left out for a milder dish.

Can I make this in a slow cooker?

Yes, cook on low for 2–3 hours, then sprinkle cheese on top and let it melt before serving.

Is this dish kid-friendly?

Yes! Most kids love the creamy texture and cheesy flavor.

Conclusion

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked cream cheese corn casserole topped with melted cheddar, green peas, and a dollop of sour cream in a red ceramic baking dish, with corn on the cob in the background.

Cream Cheese Corn Casserole

  • Author: Chef Clara
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Creamy cheese corn casserole with cream cheese, cheddar, and sweet corn—ultimate comfort food, perfect for holidays or easy weeknight dinners!

Ingredients

Scale

  • 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: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us on Facebook — we can’t wait to see what you’ve made! And Follow us on Pinterest Clap Recipes