This cream cheese corn casserole combines sweet corn with pickled jalapeños, cheddar cheese, and an irresistible cream sauce. It's such a quick, decadent, and comforting side dish for any occasion!
If you like creamed corn, you're going to fall in love with this easy corn casserole recipe. It's just like creamed corn but has an even creamier filling and more flavor, and it's topped with melty cheese.
Trust me, after you take one bite, you'll be looking for an excuse to serve this as a side with every meal. And since the flavor of this cream cheese corn casserole is so versatile, you can!
I love serving it with meals like this meatloaf with stuffing or these panko breaded pork chops, but it really goes well with just about everything. And of course, it makes one of the best Thanksgiving casseroles with a classic turkey dinner.
Table of Contents
Why This Recipe Works
The perfect side dish. Whether you're serving this cream cheese corn casserole for Thanksgiving dinner, Christmas, or just a regular weeknight, it's an ideal side for every meal.
Family favorite. This has been one of the staple side dish recipes in my family for years since it's a hit with both kids and adults, and I think your family will love it too.
Easy to make. All of the ingredients for this recipe come together in one pot, and the oven takes care of the hard part. It's practically effortless!
Minimal prep. You can have the casserole ready to bake in about 10 minutes, so it's the perfect busy weeknight side or convenient if you're hosting and have to make other dishes.
- Cream cheese- the main ingredient that makes this dish so delicious. Make sure it's softened.
- Butter- I used unsalted, but salted will work great too.
- Milk- I used whole milk for a richer flavor, but you can use any milk you want.
- Salt and pepper
- Frozen sweet corn- thawed and drained.
- Diced pickled jalapeños- optional if you want a little kick.
- 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
1. Prep work: Preheat the oven to 350°F (180°F) and lightly grease a baking dish with butter or nonstick cooking spray.
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.
3. Complete the filling: Add the salt, frozen corn, and jalapeños to the cream cheese mixture and give everything a stir.
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 Recipe
- Add more ingredients like diced green chiles, bacon, diced onion, or even diced tomatoes for more flavor.
- Make it spicier by adding extra jalapenos, green chiles, freshly ground black pepper, and pepper jack cheese.
- Use sour cream instead of cream cheese for a different flavor and texture.
- Use softened cream cheese to make it easier to melt and speed up the prep process.
- Bake in a quart baking dish for a thicker casserole.
How To Store and Reheat Leftovers
In the fridge: Store your leftover cheesy corn casserole in the casserole dish with a lid on it, or transfer everything to an airtight container and keep it in the fridge for about 5 days.
In the freezer: Allow the corn casserole to cool completely, then transfer the leftovers to a freezer-safe airtight container and freeze for up to 3 months.
Reheating: Transfer the leftovers back to a casserole dish and put the whole thing in the oven for about 10-12 minutes at 350°F or microwave individual portions in 10-second intervals until it's fully reheated. Let the frozen casserole thaw in the fridge or add more cooking time.
Frequently Asked Questions
How do you thicken cream corn casserole?
Mix 1 tablespoon of cornstarch and 1 tablespoon of cold water, then add to the casserole mix before baking. You can also add a few tablespoons of rice flour or Jiffy mix to the corn mixture while it's heating on the stove.
Can I make this casserole ahead of time?
Yes, you can prep this corn casserole a few days before serving and store it covered in the fridge. Just assemble as instructed but don't add the shredded cheese yet. When you're ready to bake, add the shredded cheese and pop it in the oven.
Can I use canned or fresh corn to make this cream cheese corn casserole?
Yes, you can use fresh corn cut from the cob or canned corn that has been drained, or even cream style corn for an extra creamy corn casserole.
More Casserole Recipes
- Mexican street corn casserole
- Cornbread pudding casserole
- Velveeta broccoli casserole
- Cheesy eggplant casserole
- Green bean tater tot casserole
- Corn casserole without Jiffy
- 1- 8 oz. room temperature package cream cheese
- 2 tbsp. butter
- ¼ cup milk
- ¼ tsp. salt
- Pepper, to taste
- 9oz. (250g) bag frozen sweet corn, thawed
- Diced pickled jalapeños, to taste (optional for spice)
- ½ cup sharp cheddar cheese, shredded
- Preheat the oven to 350°F (180ºC). In a medium pot set over low heat, melt the cream cheese and the butter.
- Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and jalapeños.
- Pour the corn mixture into a greased baking dish. Sprinkle with shredded cheddar cheese.
- Bake for 20 minutes or until the cheese is golden and bubbly.
Serving Size:1 serving
Amount Per Serving: Calories: 230Total Fat: 21gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 6g