Cream Cheese Corn Casserole

This hearty Cream Cheese Corn Casserole has become my signature side dish that disappears faster than anything else on the table. The velvety texture of cream cheese combined with sweet corn kernels creates a comforting dish that perfectly balances richness and simplicity.

I first brought this casserole to a neighborhood potluck during a particularly cold winter, and I've never shown up without it since. The requests for the recipe have become so frequent that I now keep printed copies on hand just in case.

• Cream cheese: softened and cubed adds unmatched creaminess and tanginess that elevates this from ordinary corn to extraordinary casserole
• Butter: creates richness throughout every bite and helps create that golden top when baking
• Milk: thins the sauce to the perfect consistency without making it watery
• Salt: enhances all flavors look for kosher salt for the best flavor balance
• Black pepper: adds subtle heat that cuts through the richness
• Frozen corn: works better than canned as it maintains more texture and sweetness
• Cayenne pepper: optional but adds a wonderful warm heat that builds with each bite
• Sharp cheddar cheese: creates that irresistible golden bubbly crust use freshly grated for the best melt

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 350°F and thoroughly grease a 2-quart baking dish. Make sure to reach all corners to prevent sticking and ensure easy serving later.

Create the Cream Base:

In a medium pot over low heat melt the cream cheese and butter together. Patience is key here. Keep the heat low and stir constantly to prevent scorching. The mixture should become completely smooth with no cream cheese lumps remaining about 5 minutes.

Add Liquid:

Pour in the milk gradually while continuing to stir. The mixture will initially look separated but will come together into a velvety smooth sauce after about 2 minutes of gentle stirring.

Season and Add Corn:

Incorporate salt black pepper and the thawed corn into your creamy mixture. If using cayenne add it now. Stir thoroughly to ensure every kernel is coated in the luscious sauce and evenly distributed.

Transfer and Top:

Pour the mixture into your prepared baking dish spreading it evenly to the edges. Sprinkle the sharp cheddar cheese across the entire surface creating an even layer that will transform into a gorgeous golden crust.

Bake to Perfection:

Place in the preheated oven on the center rack and bake for 20 minutes. Look for bubbling edges and a beautiful golden brown top. The edges will be slightly darker which provides wonderful texture contrast.

Rest Before Serving:

Allow the casserole to rest for 5 minutes after removing from the oven. This helps the casserole set and makes serving neater.

Pin it

My grandmother always added an extra handful of cheese to the mixture itself not just on top which I now do religiously. She claimed it made the casserole "sing with flavor" and I have to agree. Whenever I make this dish I remember standing in her kitchen watching her expertly fold everything together while telling stories about her childhood in Georgia.

Make It Your Own

This casserole welcomes creative additions that can transform it into countless variations. Try stirring in a small can of diced green chiles for southwestern flair or mix in crispy bacon bits for smoky depth. For an herbal touch fold in fresh thyme or chives just before baking. Each variation creates a new experience while maintaining the comforting base that makes this recipe so beloved.

Perfect Pairings

The versatility of this corn casserole makes it an ideal companion for almost any main dish. It shines particularly well alongside grilled meats where its creaminess balances the charred flavors. For holiday meals it holds its own against turkey and ham providing a welcome break from traditional sides. During summer it complements barbecued ribs or chicken beautifully making it a year-round favorite at my table.

From Freezer To Table

One of this recipes greatest strengths is its freezer-friendly nature. To freeze prepare the casserole but stop before adding the cheese topping. Cool completely then wrap tightly in plastic wrap followed by foil. Freeze for up to three months. When ready to serve thaw overnight in the refrigerator add the cheese topping and bake as directed adding about 10 minutes to the cooking time. The result is just as delicious as freshly made.

Pin it

Frequently Asked Questions

→ Can I use fresh corn instead of frozen?

Yes, fresh corn can be used. Simply cut the kernels off the cob and follow the same instructions as with frozen corn.

→ How do I make this dish spicier?

Add more cayenne pepper or mix in diced jalapeños for extra heat. Adjust to taste for the right level of spice.

→ Can this dish be made ahead of time?

Yes, you can prepare the casserole up until baking, store it in the refrigerator, and bake it just before serving.

→ What substitute works for cream cheese?

Neufchâtel cheese or a plant-based cream cheese alternative can work well as a substitute for cream cheese.

→ How can I store leftovers?

Cool the casserole and transfer it to an airtight container. Refrigerate for up to 3-4 days, or freeze for up to 2-3 months.