Cream Cheese Corn Casserole
This Cream Cheese Corn Casserole is rich, creamy, buttery, and wonderfully comforting. Sweet corn is baked with cream cheese, butter, cheddar, and a few simple seasonings until bubbling and golden on top. It’s an easy side dish for family dinners, holidays, and potlucks.
Ingredients
- 4 cups corn kernels, fresh, frozen, or canned
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, melted
- ½ cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese, optional
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
Optional Topping
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan
- ½ cup crushed buttery crackers
- 1 tablespoon melted butter
Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×9-inch or 9×13-inch baking dish with butter or cooking spray.
If you prefer a thicker casserole, use the smaller dish. For a thinner casserole with more browned surface area, use a 9×13-inch dish.
2. Prepare the Corn
If using canned corn, drain it thoroughly.
If using frozen corn, thaw it first and drain away any excess water.
If using fresh corn, remove the kernels from the cob.
Pat the corn relatively dry so it doesn’t add too much liquid to the casserole.
3. Make the Cream Cheese Mixture
Place the softened cream cheese in a large mixing bowl.
Add the melted butter, sour cream, and milk.
Whisk or beat until smooth and creamy.
Don’t worry if there are a few small lumps at first; they will disappear as the mixture comes together.
4. Add the Seasonings
Add the flour, sugar, garlic powder, onion powder, paprika, black pepper, and salt.
Mix thoroughly until the flour and seasonings are evenly incorporated.
The small amount of flour helps the casserole thicken as it bakes.
5. Add the Cheese
Stir in 1 cup shredded cheddar cheese and the Monterey Jack cheese if using.
Mix until evenly distributed.
Reserve some cheese for the top if you want a particularly cheesy crust.
6. Add the Corn
Fold the corn into the cream cheese mixture.
Stir gently until every kernel is coated with the creamy mixture.
Taste a small amount and adjust the salt or pepper if needed.
7. Transfer to the Baking Dish
Pour the corn mixture into the prepared baking dish.
Spread it evenly with a spatula.
Sprinkle the remaining cheddar cheese over the top.
8. Add the Optional Crunchy Topping
For a crispy topping, combine:
- Crushed buttery crackers
- 1 tablespoon melted butter
- Parmesan cheese
Mix lightly and sprinkle over the casserole.
You can skip this step if you prefer a simple cheesy topping.
9. Bake
Place the casserole in the preheated oven.
Bake uncovered for approximately 30–40 minutes.
The casserole should be:
- Hot and bubbling around the edges
- Creamy in the center
- Golden brown on top
- Completely melted and cheesy
If you want a darker, more golden top, switch the oven to broil for 1–2 minutes at the end.
Watch it closely because the cheese can brown quickly.
10. Rest Before Serving
Remove the casserole from the oven and let it rest for approximately 5–10 minutes.
This allows the creamy filling to thicken slightly and makes it easier to serve.
Sprinkle with fresh parsley before serving.
Tips for the Best Corn Casserole
Use full-fat cream cheese: It creates the richest and creamiest texture.
Soften the cream cheese first: Room-temperature cream cheese blends much more easily.
Drain canned or thawed frozen corn well: Excess water can make the casserole runny.
Don’t overbake: Once the casserole is bubbling and golden, it’s ready. Excessive baking can cause the cream cheese mixture to become oily.
For extra cheesy flavor: Add a mixture of cheddar, Monterey Jack, and Parmesan.
Delicious Variations
Spicy Cream Cheese Corn
Add 1 diced jalapeño and ¼ teaspoon cayenne pepper.
Bacon Corn Casserole
Add ½ cup cooked, crumbled bacon before baking.
Mexican-Style Corn Casserole
Add diced jalapeños, chili powder, cilantro, and a little Monterey Jack cheese.
Garlic Herb Version
Add 2 minced garlic cloves and ½ teaspoon dried Italian seasoning.
Loaded Corn Casserole
Add cooked bacon, green onions, cheddar, and a little sour cream on top after baking.
Make-Ahead Instructions
Prepare the casserole completely up to the baking stage.
Cover it tightly and refrigerate for up to 24 hours.
When ready to bake, remove it from the refrigerator and allow it to sit at room temperature for about 20–30 minutes.
Bake at 350°F (175°C) for approximately 40–50 minutes, or until hot and bubbling.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat individual portions in the microwave, or reheat the entire casserole covered in the oven at 325°F (165°C) until warmed through.
This creamy corn casserole pairs especially well with roast chicken, turkey, grilled steak, baked ham, pork chops, and mashed potatoes.