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 Easy Creamed Corn with Parmesan!
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?
- Melt.
- Mix.
- Pour.
- Sprinkle.
- Bake.
Your Cream Cheese Corn is DONE!
Variations
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
Cream Cheese Corn Casserole Recipe
Ingredients
- 1 (8-ounce) package cream cheese, cubed and at room temperature
- 4 tablespoons butter
- 1/3 cup milk
- 1/2 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
Instructions
- 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.
EQUIPMENT NEEDED
Notes
- 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.
Lani
Can you use different cheese?
Samantha Skaggs
Sure!
Leslie Cooley
Did anyone try adding an egg for more of a custard texture??
Carolmac
I used fresh corn cut off the cob after microwaving and I halved the recipe which worked out great too.
Victoria Pearson
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!
Debbie
This has become a most have dish on Thanksgiving! It’s so easy and so delicious!
Nishat Khan-Sondh
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!
Tricia
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!
Bhavesh
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?
Samantha Skaggs
Yes, Judey! Canned corn will work fine...just be sure to drain it first. 🙂
Kathy
I make it with 2 cans of the canned Fiesta corn. It's amazingly good!
Paula
Was great! Made for Graduation party and it was devoured! Thanks
Susan
I made this last night. The flavor was good but it was soupy. Shouldn’t it set up like a casserole?
Samantha Skaggs
Yes, the texture is more like creamed corn with cheese on top. It does not set up.
Mary Ellen
This was delicious and I liked the fact creamed corn wasn't an ingredient. I didn’t use jalapeños or green chilies because I wanted to make a mild version. I did put in a couple of shakes of chili powder. It was great as is, but maybe next time I’ll try green chilies. Will definitely make again. Thank you for this recipe!
Carolyn
Trying it with a Mexican Street Corn twist: powdered Doritos or Cheetos topping.
Kayleigh N Turner
Wow this was super good and easy I didnt add jalopinos but I did add onions and I will be making this more now thanks for shoring this recipe I love it
Cy
I just made this, but with a twist. I added diced rotisserie chicken and some cooked bacon. I don’t think it needs the milk. It is amazing!!! I had 2 helpings! Thanks for sharing this recipe!,
H.R.
Hi! If I double this recipe, will it fit in a 9x13 Pyrex pan?
Samantha Skaggs
Yes! 🙂
Louise
I'm thinking of making this for Easter and thought about adding diced chilies and roasted red peppers. I haven't tried this recipe yet so wasn't sure if this would be a good addition. What are your thoughts?
Samantha Skaggs
Hi Louise! I think that the recipe is well complemented by any type of pepper that you like! 🙂