Cream cheese corn casserole is a creamy, cheesy, and slightly sweet side dish that’s perfect for any occasion. This comfort food classic combines the sweetness of corn with the richness of cream cheese, creating a dish that pairs wonderfully with holiday meals, potlucks, or even weeknight dinners.
Why You’ll Love This Recipe
- Simple Ingredients:Â This recipe uses pantry and fridge staples, making it easy to whip up anytime.
- Quick to Prepare: With minimal prep time, it’s a great choice for busy days.
- Crowd-Pleasing:Â The creamy texture and cheesy flavor make it a hit with all age groups.
- Versatile Side Dish:Â Pairs well with roasted meats, barbecue, or even as a standalone vegetarian option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn (canned, frozen, or fresh)
- Cream cheese
- Butter
- Shredded cheddar cheese
- Sugar (optional, for a sweeter touch)
- Milk or heavy cream
- Salt and pepper to taste
Directions
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a large saucepan, melt butter over medium heat. Add the cream cheese and stir until smooth.
- Gradually add milk or cream, stirring until the mixture is creamy.
- Add the corn, sugar (if using), salt, and pepper. Mix well.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with shredded cheddar cheese.
- Bake for 25–30 minutes or until the casserole is bubbly and the cheese is melted and slightly golden.
- Let it cool for a few minutes before serving.
Servings and Timing
- Servings: This recipe typically serves 6–8 people as a side dish.
- Prep Time:Â 10 minutes
- Cook Time:Â 30 minutes
- Total Time:Â 40 minutes
Variations
- Add Jalapeños: For a spicy twist, add diced jalapeños or green chilies.
- Bacon Bits:Â Sprinkle cooked bacon pieces on top for added flavor.
- Herbs and Spices:Â Add a pinch of paprika, garlic powder, or fresh parsley for more depth.
- Gluten-Free:Â Ensure all ingredients, like cheese and cream, are certified gluten-free.
- Vegan Version:Â Use plant-based cream cheese, vegan butter, and a dairy-free milk alternative.
Storage/Reheating
- Storage:Â Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 300°F (150°C) until heated through, or microwave individual portions for 1–2 minutes.
FAQs
How can I make this dish ahead of time?
Prepare the casserole up to the baking step, cover, and refrigerate. Bake just before serving.
Can I use fresh corn instead of canned or frozen?
Yes, fresh corn works wonderfully and adds a natural sweetness to the dish.
Is it possible to freeze cream cheese corn casserole?
Yes, you can freeze it. Allow it to cool completely, then wrap it tightly and freeze for up to 2 months.
What’s the best way to prevent the casserole from being watery?
Drain canned corn thoroughly or pat fresh/frozen corn dry before using.
Can I use low-fat cream cheese?
Yes, but the dish may not be as rich and creamy.
How do I know when the casserole is done baking?
It’s ready when the cheese is melted, bubbly, and slightly golden.
What can I serve with this casserole?
It pairs well with roasted chicken, turkey, pork chops, or barbecue ribs.
Can I add other vegetables to the casserole?
Yes, diced bell peppers, onions, or even spinach can be added for extra flavor and texture.
What kind of cheese works best for this recipe?
Sharp cheddar is a great choice, but you can experiment with Monterey Jack, Colby, or a cheese blend.
Can I make this in a slow cooker?
Yes, combine the ingredients in a slow cooker and cook on low for 2–3 hours.
Conclusion
Cream cheese corn casserole is a delightful, comforting dish that’s incredibly easy to prepare. Whether you’re hosting a holiday dinner or looking for a new side to elevate your weeknight meal, this recipe is sure to impress. Customize it to your taste and enjoy its creamy, cheesy goodness!
PrintCream Cheese Corn Casserole
This Cream Cheese Corn Casserole is a rich, creamy, and slightly sweet side dish that combines corn, cream cheese, and butter for a comforting and easy-to-make casserole. Perfect for holidays, potlucks, or weeknight dinners, it’s a crowd-pleaser that comes together with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 8 oz cream cheese, softened and cubed
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 tbsp granulated sugar (optional, for a sweeter casserole)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese (optional, for topping)
- 1/4 cup crushed Ritz crackers or breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Combine the ingredients: In a large mixing bowl, mix the whole kernel corn, creamed corn, cubed cream cheese, melted butter, milk, sugar (if using), salt, and pepper. Stir until well combined.
- Transfer to the baking dish: Pour the mixture into the prepared baking dish, spreading it out evenly.
- Optional toppings: Sprinkle shredded cheddar cheese and/or crushed Ritz crackers on top if desired.
- Bake: Place the casserole in the oven and bake for 30–35 minutes, or until the edges are bubbling and the top is golden.
- Serve: Let the casserole cool slightly before serving. Enjoy warm as a side dish!
Notes
- You can use frozen corn instead of canned. Thaw and drain before using.
- For added flavor, mix in diced jalapeños, green onions, or crumbled bacon.
- This recipe can be made ahead of time. Prepare the casserole, cover, and refrigerate for up to 24 hours before baking.