I remember the first time I made this Cream Cheese Corn Casserole—it quickly became my go-to comfort side dish. With creamy sweet corn and a cheesy golden top, it’s simple, cozy, and perfect for those busy nights when you want something quick but special. This foolproof recipe is a little celebration you can have any day of the week.
Table of Contents
Why You’ll Love This Foolproof Cream Cheese Corn Casserole
- Incredibly creamy texture thanks to the blend of cream cheese, butter, and milk.
- Ready in under 30 minutes, making it ideal for busy weeknights or holiday meals.
- Versatile enough to pair with a variety of mains, from roast turkey to BBQ pulled pork.
- Optional add-ins allow you to customize the heat or flavor depth to suit your family’s tastes.
Ingredients for Cream Cheese Corn Casserole
- 1 (8-ounce) package cream cheese (cubed and at room temperature)
- 4 tablespoons butter (salted OR unsalted)
- 1/3 cup milk
- 1/2 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
Ingredient Notes
Using cream cheese at room temperature is key to creating a smooth, creamy sauce without lumps. Sharp cheddar cheese adds a wonderful tangy richness and melts beautifully on top. You can also experiment with Colby Jack or Pepper Jack for a milder or spicier twist.
How to Make Cream Cheese Corn Casserole
- Preheat your oven to 350°F.
- Melt cream cheese and butter in a medium pot over low heat. Stir gently until soft and combined.
- Stir in the milk until the mixture is smooth and creamy.
- Add salt, pepper, corn, and diced jalapeños if using. Mix well.
- Pour the corn mixture into an 8- by 8-inch square (or 2-quart) baking dish.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake for 20 minutes or until the casserole is golden and bubbly.
The Best Corn to Use: Fresh, Frozen, or Canned?
For this casserole, frozen corn is the perfect choice: it’s convenient, maintains lovely texture, and keeps throughout the year. Fresh corn is delicious too—just slice the kernels off the cob carefully and use about 1 ½ cups. Canned corn works in a pinch but be sure to drain it thoroughly to avoid a watery casserole. Each has its quirks, but frozen corn strikes the sweetest balance for ease and flavor here.
Pro Tips for the Perfect Casserole
Pureeing about ½ cup of the corn with the milk before adding it to the pot is optional but amazing. This releases natural starches, thickening the sauce and making every bite bursting with sweet corn flavor. Always use room temperature cream cheese and butter for the creamiest texture—cold ingredients cause lumps and uneven melting. These simple tricks bring the comforting creaminess that makes this casserole shine.
Variations and Add-Ins
| Add-in | Quantity | How to Prep | Flavor Profile |
|---|---|---|---|
| Cooked bacon | 4 strips, chopped | Cook until crisp, chop | Smoky, salty, savory |
| Diced jalapeños | 2 tablespoons | From pickled or fresh | Spicy, tangy |
| Sautéed onions | ½ cup | Cook until soft and golden | Sweet, aromatic |
| Red bell peppers | ½ cup, diced | Sauté or roast | Sweet, vibrant |
Mild Version
Omit jalapeños and use mild cheddar or Colby Jack for a kid-friendly, creamy casserole.
Medium Version
Add diced pickled jalapeños or Pepper Jack cheese for gentle heat and flavor depth.
Hot Version
Increase diced jalapeños and use Pepper Jack cheese to bring the heat without overpowering the creaminess.
Lighter Version
Swap cream cheese for Neufchâtel cheese to reduce fat while keeping creaminess.
Troubleshooting Common Issues
- Why is my casserole runny? Make sure the corn is thawed and well-drained. Pureeing some corn with milk helps thicken the sauce.
- How do I fix a lumpy cream cheese sauce? Use room temperature cream cheese and melt it slowly over low heat, stirring constantly.
- How can I get a perfectly browned, cheesy top? Bake uncovered and consider switching to broil for 1-2 minutes at the end to achieve a golden crust.
- My casserole looks oily, what went wrong? Using too much butter or high-fat cheese can cause oil to separate. Measure ingredients carefully and use sharp cheddar for balance.
What to Serve with Cream Cheese Corn Casserole
This creamy corn casserole pairs beautifully with juicy roast turkey, as its richness complements tender white meat and gravy. It also stands up nicely to BBQ pulled pork—the sweet corn mellows the smoky flavors perfectly. Try it alongside baked chicken or grilled steaks for a comforting balanced meal anytime.
Make-Ahead, Storage, and Freezing Instructions
To make ahead, prepare the casserole through step 5, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Leftovers keep well in an airtight container in the fridge for 3-4 days. To freeze, wrap tightly in foil (baked or unbaked) and place in a freezer-safe bag for up to 2 months. Reheat thawed casserole in a 350°F oven until warmed through. Reheat frozen casserole covered with foil at 350°F for about 45 minutes, then uncover to brown the top.
Cream Cheese Corn Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F. In a medium pot over low heat, melt the cream cheese and butter, stirring until mostly smooth; whisk in the milk until creamy.
- Stir in the salt, pepper, corn, and jalapeños (if using) until evenly combined.
- Transfer to an 8×8-inch (2-quart) baking dish, sprinkle with cheddar, and bake 20 minutes until golden and bubbly.
Notes
Frequently Asked Questions
Can I double this recipe?
Yes! Double all ingredients and bake in a 9×13 inch pan for 25-30 minutes until hot and bubbly.
Can I use canned corn instead of frozen?
Yes, but drain well to prevent excess moisture.
Is this casserole gluten-free?
Absolutely, this recipe contains no gluten ingredients.
Can I make it vegan?
This recipe relies on dairy products; vegan substitutions would require alternative cheeses and creams.
Conclusion
This Cream Cheese Corn Casserole brings creamy comfort to your table with little effort. Whether for a weeknight meal or holiday gathering, it’s a reliable crowd-pleaser you can customize any way you like. What’s your favorite add-in for corn casserole? Let me know in the comments below if you tried the bacon or jalapeño variation—I can’t wait to hear how it turned out!
