Cream Cheese Corn Casserole recipe is a decadent, comforting side dish featuring sweet corn mixed with cream cheese, sharp cheddar, and (optional) diced jalapeños!
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…a Cream Cheese Corn Casserole recipe! My mother-in-law gave me this recipe years ago, and it was love at first bite. Seriously, give 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 this Corn Casserole Recipe
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 Casserole recipe 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.
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 HERE!)
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.
I’m telling you, folks…make this corn casserole recipe. It just might top the green bean casserole as the most popular veggie side dish on your table this Easter. Or Thanksgiving. Or Christmas! 😉 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.
This Cream Cheese Corn Casserole recipe is simple, it’s yummy, it’s a family favorite around here…and I hope it will become a favorite of your family, too!
Cream Cheese Corn Casserole Recipe
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 comparably sized) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
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.
More Holiday Side Dishes
- Slow Cooker Sweet Potato Casserole
- Holiday Honeycrisp Salad
- ULTIMATE Corn Bread Casserole
- Make-Ahead Garlic & Herb Mashed Potatoes
Martha Morrow says
Can this be made a day ahead of time, refrigerated and then baked?
Samantha at Five Heart Home says
Yes! 🙂 It just may need to come to room temperature first and/or may require a longer baking time to heat through.
Erin says
This recipe is amazing. I omitted the jalapenos, added a dash of cayenne pepper to replace the heat and added bacon bits which added a little smokey taste. It’s soooooo good.
Irene miller says
I added green chilis and black beans
Louise says
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 says
Hi Louise! I think that the recipe is well complemented by any type of pepper that you like! 🙂