Cream Cheese Corn Casserole

I’m excited to share my Cream Cheese Corn Casserole—a rich, creamy side dish made with sweet corn, cream cheese, and a touch of butter for the ultimate comfort food to serve at holidays, potlucks, or family dinners.

Why I’ll Love This Recipe

I love this casserole because it’s incredibly easy to make and always a hit at the table. The cream cheese makes it luxuriously smooth, the corn adds natural sweetness, and it pairs well with just about any main dish. It’s the kind of recipe I can whip up with pantry staples and a few minutes of prep.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Canned whole kernel corn, drained

• Canned creamed corn

• Cream cheese, softened and cubed

• Unsalted butter

• Salt and black pepper

• Sugar (optional, for extra sweetness)

• Shredded cheddar cheese (optional, for topping)

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a baking dish.

2. In a large saucepan, I combine the corn, creamed corn, cream cheese, butter, salt, pepper, and sugar (if using).

3. I cook over medium heat, stirring until the cream cheese and butter are fully melted and the mixture is smooth.

4. I pour the mixture into the prepared baking dish.

5. If I want a cheesy topping, I sprinkle shredded cheddar over the top.

6. I bake for 20–25 minutes, or until heated through and slightly bubbly around the edges.

7. I serve hot as a side dish.

Servings and Timing

• Servings: About 8 servings

• Prep time: 5 minutes

• Cook time: 20–25 minutes

• Total time: 25–30 minutes

Variations

• I sometimes stir in chopped jalapeños for a spicy kick.

• I add crumbled cooked bacon for a smoky twist.

• I mix in diced green chilies for a Tex-Mex flair.

• I use pepper jack cheese instead of cheddar for extra heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm in the oven at 350°F (175°C) until heated through, or microwave individual portions. This casserole can also be frozen for up to 2 months—thaw before reheating.

FAQs

Can I make this ahead of time?

Yes—I assemble it, refrigerate, and bake just before serving.

Can I use frozen corn instead of canned?

Absolutely—just thaw and drain it before adding.

Can I make it without creamed corn?

Yes—I blend some of the whole corn with a little milk to create a creamy base.

How do I keep it from being too runny?

I drain the whole kernel corn well and don’t add extra liquid.

Can I double the recipe for a crowd?

Yes—just bake it in a larger dish and increase the cooking time slightly.

Conclusion

I love making Cream Cheese Corn Casserole because it’s warm, creamy, and effortless. It’s a dependable side dish that works for weeknight dinners and special occasions alike, and it’s always one of the first things to disappear from the table.