Corn Casserole With Cream Cheese

This cream cheese corn casserole is rich, creamy, a little bit tangy, and loaded with sweet corn, pickled jalapeños, and melty cheddar. The cream cheese base makes every bite velvety smooth, and the whole dish comes together in one pot before it’s finished in the oven. It’s the perfect cozy side dish for holidays, family dinners, or busy weeknights. If you’ve made my Corn Soufflé or Corn Casserole Without Jiffy, you already know how foolproof and crowd-pleasing my corn recipes are — and this one might be the most decadent of them all.

Why I Love This Cream Cheese Corn Casserole

If you love creamed corn, this casserole will be your new obsession. It’s like the classic version but taken up a notch — thicker, richer, and filled with even more flavor from the cream cheese, jalapeños, and cheddar on top. The texture is unbelievably smooth and comforting, and the cheese gives it that extra indulgent finish.

This dish has been a staple in my family for years because it pairs well with everything. I serve it with meatloaf with stuffing, panko breaded pork chops, roasted chicken, BBQ, and especially during the holidays. It’s one of the first sides to disappear at Thanksgiving and Christmas because it’s a hit with both kids and adults — which is why it made my list for the top Thanksgiving casseroles to make.

What I love most, though, is how easy it is. The sauce cooks in a single pot, the corn goes right in, and the oven does the rest. You can have the casserole assembled in about 10 minutes, making it perfect for busy weeknights or hosting when you already have several other dishes on your menu. The flavor is versatile enough for everyday dinners, yet rich and comforting enough for the holiday table.

Ingredients

• 8 oz. Cream cheese- the main ingredient that makes this dish so delicious. Make sure it's softened.
• 3 tbsp. Butter- I used unsalted, but salted will work great too.
• ¼ cup Milk- I used whole milk for a richer flavor, but you can use any milk you want.
• ¼ tsp. Salt and a pinch of pepper
• 9 oz. Frozen sweet corn- thawed and drained.
• Diced pickled jalapeños- optional if you want a little kick.
• ½ cup Shredded sharp cheddar cheese- to make this a creamy and cheesy corn casserole!

You can use a few of these same ingredients to make this corn dip with cream cheese. So if you're looking for a dip to serve at your next get-together, you'll definitely want to check that out!

How To Make Corn Casserole with Cream Cheese

Step 1. Prep work

Preheat the oven to 350°F (180°F) and lightly grease a baking dish with butter or nonstick cooking spray.

Step 2. Make the sauce

In a medium pot set over low heat, melt cream cheese and butter. Add the milk to the melted butter and cream cheese and stir everything until the mixture is smooth and creamy.

Step 3. Complete the filling

 Add the salt, frozen corn, and jalapeños to the cream cheese mixture and give everything a stir.

Step 4. Assemble and bake

Transfer the corn mixture into your prepared baking dish. Sprinkle the top of the creamy corn casserole with shredded cheese and bake for 20 minutes or until the cheese is golden and bubbly. Let it cool for a few minutes, then serve and enjoy!

My Pro Tips To Make The Best Cream Cheese Corn Casserole

• Use softened cream cheese — it melts faster and smoother. Starting with room-temperature cream cheese helps it incorporate into the butter and milk without clumping. If you're short on time, microwave it for 10–15 seconds to soften it quickly.
• Amp up the flavor with easy mix-ins. This casserole is incredibly versatile. Stir in diced green chiles, crumbled bacon, diced onion, or even diced tomatoes to layer in more flavor and texture. Green chiles add heat, onion adds savoriness, and bacon adds a smoky crunch.
• Turn up the heat if you like it spicy. For a spicier casserole, add extra pickled jalapeños, a can of hot green chiles, fresh cracked black pepper, a pinch of cayenne, or swap in pepper jack cheese for part of the cheddar. It gives the casserole a bold, Tex-Mex kick.
• Swap in sour cream for a lighter, tangier variation. If you want a slightly tangier, creamier casserole with a softer texture, replace the cream cheese with 1 cup sour cream. It changes the flavor profile in a delicious way — especially if you prefer a less dense filling.
• Use a smaller baking dish for a thicker, richer casserole. Baking in an 8×8-inch (or 1-quart) baking dish gives you a thicker, more spoonable casserole with a deeper layer of cheesy topping. If you prefer a thinner layer (or need it to stretch for a crowd), opt for a 9×13-inch baking dish instead.
• Brown the top for a restaurant-style finish. If you want a deeply golden, bubbly crust, broil the casserole for the last 1–2 minutes. Keep a close eye on it—it browns fast but makes the top irresistible.

Cream Cheese Corn Casserole FAQs

How do you thicken cream cheese corn casserole?

If your corn casserole mixture seems too thin, there are several easy ways to thicken it before baking. One of the most effective methods is mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stirring it into the corn mixture while it heats on the stove. As it warms, the sauce will noticeably tighten. You can also thicken the casserole by adding a few tablespoons of Jiffy mix, rice flour, or even extra shredded cheese, which melts into the sauce and gives it a denser, creamier consistency. If the casserole still seems loose after baking, simply allow it to rest for 10 minutes to fully set.

Can I make this cream cheese corn casserole ahead of time?

Absolutely—this casserole is perfect for holidays or busy weeknights because it can be prepped in advance. Assemble the casserole as directed but hold off on adding the shredded cheese topping. Cover the dish tightly and refrigerate it for up to 24–48 hours. When you're ready to serve, remove the casserole from the fridge, add the cheese, and bake as usual. You may need to add an extra 5–10 minutes of bake time since it will be cold. This make-ahead method is ideal for Thanksgiving, Christmas, or anytime you need to prep multiple dishes at once.

Can I use canned or fresh corn in this casserole?

Yes—you can use fresh, canned, or frozen corn and this casserole will turn out perfect with each. Fresh corn cut straight off the cob offers the sweetest overall flavor, while canned corn (drained well) is the quickest and easiest option. Frozen corn works great too—just thaw it first so it doesn’t release excess moisture during baking. If you want an extra creamy, richer texture, you can also replace part of the corn with cream-style corn. The recipe is very forgiving, so simply use what you have on hand.

Why did my corn casserole turn out runny?

Corn casseroles can turn out runny if the corn wasn’t drained well, if the cream cheese wasn’t fully melted into the mixture, or if the casserole was underbaked. Too much moisture from frozen corn that hasn’t been thawed can also thin the sauce. Make sure to simmer the cream cheese mixture until smooth and thick, drain canned corn thoroughly, and bake the casserole until the edges bubble and the center is set.

How long does cream cheese corn casserole last in the fridge?

Stored in an airtight container, leftovers will keep for 3–4 days in the refrigerator. Reheat in the oven at 350°F for 10–15 minutes, or microwave individual portions until warm.

Can I freeze cream cheese corn casserole?

Yes, this casserole freezes surprisingly well thanks to the cream cheese base. For best results, freeze it before baking. Assemble the casserole, skip the cheese topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, add the cheese, and bake as directed. If you do freeze it after baking, reheat it in the oven at 325°F until warmed through.

More Casserole Recipes You'll Love

• Mexican street corn casserole
• Cornbread pudding casserole
• Velveeta broccoli casserole
• Cheesy eggplant casserole
• Green bean tater tot casserole
• Corn casserole without Jiffy