Cream Cheese Corn Casserole is a decadent, comforting side dish featuring sweet corn mixed with cream cheese, sharp cheddar, and (optional) diced jalapeños!
If you're a fan of corn casseroles, you'll also enjoy ULTIMATE Cornbread Casserole, Slow Cooker Creamy Cheesy Corn, and Scalloped Corn!
Do you love cream cheese as much as I do? Are you still scrounging for a few last holiday side dish ideas? Today I'm sharing one of my very favorite ways to eat corn...Cream Cheese Corn Casserole! My mother-in-law gave me this recipe years ago, and it was love at first bite. Seriously, hand me this dish and a spoon and I would be perfectly content.
This Cream Cheese Corn finds its way onto my holiday table every year...multiple times per year, in fact, for every holiday. I also typically make it as a side dish when I take a meal to another family, whether someone is ill or they just welcomed a new baby. It's always a hit, and I'm always asked for the recipe.
How to Make It
But you know what? It's embarrassingly easy to make. Like, it almost shouldn't count as a recipe.
Yes, one of my favorite things about this dish -- aside from how delicious it is -- is how quick it is to throw together. The few required ingredients are probably already in your kitchen, and the whole shebang is ready in no time. Ready for the oh-so-complicated steps?
Your Cream Cheese Corn is DONE!
I typically add some finely minced, pickled jalapeños to this cream cheese corn for a bit more flavor and to break up the richness. But there are no jalapeños in these photos, you might be thinking to your ever-observant self. Well, these pictures are actually depicting a dish of creamy corn that I made for my son's Thanksgiving feast at preschool. And since, in my experience, 3- and 4-year-olds prefer to avoid random green bits floating around in their food, I left out the jalapeños this time.
I usually do include jalapeños, though, and by using the mild variety, they're not even spicy. But if you like a little heat, feel free to add some diced hot jalapeños.
Alternatively, if you enjoy green chiles, stirring in a 7 ounce can of diced green chiles would also lend flavor to this corn without too much spice.
My point here? This is your corn casserole, so jazz it up with peppers as you see fit. Or leave it plain if you prefer your cream cheese pure and unadulterated.
You know what else would be good with this side? Crispy, crumbled bacon. You know...because cream cheese corn isn't already decadent enough. 😉 I haven't actually made it with bacon yet, but it's on my to-try list.
Crock Pot Option
The other fun fact about this corn casserole recipe is that it can easily be modified for a crock pot. I would recommend melting together the butter, cream cheese, and milk in a pot on the stove for a quick start to the dish. But then you can transfer your cream cheese mixture to the slow cooker, stir in the salt, pepper, corn, and (if using) jalapeños, and cook on low while you prepare the rest of your meal. When it's time to serve, just scoop some cream cheese corn onto each plate and top with a sprinkle of cheddar, which will melt right over the top. (EDITED TO UPDATE: I've since adapted this recipe to the slow cooker! >>> Crock Pot Creamy Cheesy Corn)
I'm telling you, folks...make this Cream Cheese Corn Casserole recipe. It just might top green bean casserole as the most popular veggie side dish on your table this Thanksgiving. Or Christmas. Or Easter! 😉
If you're a fan of cream cheese, it will make you positively swoon. It's a bit rich to go on the everyday dinner menu at our house. But I love making it for holidays and special occasions! And I also think it's a really nice side dish for pampering another family when I want to help them out with a meal.
Cream Cheese Corn is simple, it's yummy, it's a family favorite around here...and I hope it will become a favorite of your family, too!
More Holiday Side Dishes
- Slow Cooker Sweet Potato Casserole
- Holiday Honeycrisp Salad
- Make-Ahead Garlic & Herb Mashed Potatoes
- Brussels Sprouts with Bacon
- Broccoli Cheese Casserole
Cream Cheese Corn Casserole Recipe
- 1 (8-ounce) package cream cheese, cubed and at room temperature
- 4 tablespoons butter
- ⅓ cup milk
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 (18-ounce) bag frozen sweet corn, thawed
- Diced pickled jalapeños, to taste (OPTIONAL)
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and (if using) jalapeños.
- Pour corn mixture into an 8- by 8-inch square (or 2-quart) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
- An 18 ounce bag of frozen corn is equivalent to approximately 4 cups of corn, once you measure it out. You could also substitute two 15-ounce cans of corn (drained) in this recipe, which equal about 4 cups as well. That being said, I highly recommend using frozen corn instead of canned for better flavor in this recipe.
- The melted butter and cream cheese may seem lumpy as you try to stir them together, but once you stir in the milk, the mixture should become smooth.
Post originally published on November 18, 2013, and updated on April 1, 2019.
have you ever tried adding diced red peppers? was thinking red peppers, mild green chilies, onion and bacon...thoughts?
Hi Julie! You could definitely add those types of goodies to jazz up this recipe! You just might have to bake the casserole a little longer in order to soften any veggies to your liking (or you could pre-saute them). It's a great base recipe to customize to your liking. 🙂
Can this dish be made ahead?
You can definitely prep this cream cheese corn casserole ahead of time, Tracey! I'd let it come to room temperature while the oven preheats and then bake as directed...or it may need just a few extra minutes since you're starting cold. 🙂
I made it for my grandchildren but all the adults raved about it. This is so easy!
Can you use canned whole kernel corn drained? Don’t have any frozen
I have always just used a can of Rotel for the spice!! Delish
Made this for family dinner and everyone loved it!!! I'm actually hooked on this. Did not add jalapenos due to sensitive mouths. Thanks so much for sharing.
hello. making this tomar. I only got one bag of frozen corn! is it possible that I can add 1 extra can of corn to this to make sure I have enough? would you think it would make a difference on taste? thanks. happy holidays 💛
Yes, that should work! Just drain the canned corn first. 🙂 Happy Thanksgiving!
Quick, Easy to make, Delicious and everyone loves it!
Absolutely love this recipe! I made it with Marzetis Tamed Jalepenos and they added the perfect extra flavor. A new family favorite for sure!
I made this dish for our Friendsgiving gathering. Several asked for the recipe, which I gladly shared. My changes were to cook diced bacon & diced onion in the melted butter for about 15 minutes over low-med heat in pan with a tight fitting lid. I used enameld cast iron pot for this so I could cook, bake & serve all in same pan. Then stirred in the cream cheese till it melted, added the milk & stirred some more. Added some of the shredded cheddar a little at a time until it melted. Topped with rest of cheese & baked as directed. It was wonderful!
I love this, but I always add bacon to mine. I wonder how it would be if I made it a day ahead of time, and just baked it on Thanksgiving
You can definitely prep this cream cheese corn casserole ahead of time, Janette! I'd let it come to room temperature while the oven preheats and then bake as directed...or it may need just a few extra minutes since you're starting cold. 🙂
How can I share this recipe with my daughter? I do not see a share or forward button.
Hi Jacque! Hmmm...there are different buttons for sharing on social media, and then you could tag your daughter from there. But it might be easiest just to e-mail her the URL for the recipe: https://www.fivehearthome.com/creamy-cheesy-corn-casserole/ 🙂 Hope that helps!
If I make this the day before and put in refrigerator, how long and at what temperature???
Let your dish come to room temperature as the oven preheats. The oven temperature will be the same, but you may need to add 5 or 10 extra minutes to the time (if necessary) until it's heated through and the cheese is melted. 🙂
Can you use different cheese?
I bet topped with crumbled bacon would be good. Going to try this recipe, with jalapenos, for sure.
Did anyone try adding an egg for more of a custard texture??
I used fresh corn cut off the cob after microwaving and I halved the recipe which worked out great too.
AMAZING!!! Made this for Thanksgiving and it was to die for. I added pickled jalapenos, as I love them, but I probably shouldn't have as they were then too spicy for my daughter. I thought the cream cheese and the corn would temper the spice level more than they did. Oh well, more leftovers for me now!
This has become a most have dish on Thanksgiving! It’s so easy and so delicious!
I’ve been making this for years now thanks to you! I have changed it up a little by adding shredded cheese to the cream cheese/butter/milk mixture (because, why not more cheese?) and when it bakes, it sets more like a casserole since it’s thicker. Thanks for sharing this, Samantha! It’s definitely become a staple family favorite at Thanksgiving!
This recipe is just delicious no matter if you use the jalapeños or not. I love them in it but just don’t use quite as many as you may, because I don’t like it too spicy, but they do lend a unique and scrumptious flavor!
Your comment spoke to my Wisconsin heart and I will definitely be doing this hack when making it for Thanksgiving this year!
A simple and easy to make corn casserole recipe. Thanks for sharing this recipe with all of us!
JUDEY D CATES
I am going to make this . Do you think can corn would be alright?
Yes, Judey! Canned corn will work fine...just be sure to drain it first. 🙂
I make it with 2 cans of the canned Fiesta corn. It's amazingly good!
If using drained canned corn how long do you bake?
The baking time stays the same. 🙂
Would canned creamed corn work in this recipe?
Canned (drained) corn will work, but I'm afraid creamed corn is too thin/has too much liquid.
Was great! Made for Graduation party and it was devoured! Thanks