Cream Cheese Corn Casserole (Creamy, Cheesy, Easy to Make!)

Cream Cheese Corn Casserole is a decadent, comforting side dish featuring sweet corn mixed with cream cheese, sharp cheddar, and (optional) diced jalapeños. It’s the only corn casserole recipe you’ll need!

Cream Cheese Corn Casserole with text overlay.


If you're a fan of corn casseroles, you'll also enjoy ULTIMATE Cornbread Casserole, Easy Creamed Corn with Parm, and Scalloped Corn

Do you love cream cheese as much as I do? Are you always on the hunt for amazing holiday side dish ideas? Well, 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'm 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.

Corn casserole in baking dish and bowl.


The ingredients to make Cream Cheese Corn Casserole are simple and few. In fact, they're probably already in your kitchen!

Labeled ingredients to make Cream Cheese Corn Casserole.
  • Cream cheese. The obligatory ingredient in cream cheese corn. 🙂
  • Butter. Unsalted or salted will work fine.
  • Milk. To help transform the cream cheese and butter into a creamy, silky sauce.
  • Salt + pepper. For seasoning. Sometimes I also stir in a spoonful of sugar if I want to boost the sweetness of my corn.
  • Corn. I always use frozen and thawed sweet corn in this corn casserole recipe. I find that frozen corn combines convenience with fresh flavor and texture. That being said, you could certainly use fresh roasted corn if you have it, or you could sub drained cans of corn instead.
  • Pickled jalapeños. Minced. Optional but recommended if you enjoy a little kick in your corn casserole.
  • Cheddar cheese. Shredded. Because the only thing better than a creamy corn casserole is a cheesy corn casserole!
Close-up of corn casserole recipe with missing scoop.

How to Make Corn Casserole with Cream Cheese

(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)

This Cream Cheese Corn Casserole is 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 whole shebang is ready in no time. Ready for the oh-so-complicated steps?

  1. Melt together the cream cheese and butter. Stir to combine.
Cream cheese and butter in pot.
Stirring ingredients in pot for Cream Cheese Corn Casserole.
  1. Stir in milk until the mixture is smooth and creamy.
Cream cheese and butter mixture combined.
  1. Add salt, pepper, and thawed/drained corn.
Adding corn to mixture for corn casserole recipe.
  1. Add minced jalapeños, if using.
Optional jalapenos for corn casserole.
  1. Stir all ingredients until well-combined.
Corn casserole mixture ready for baking dish.
  1. Transfer the mixture to a baking dish and smooth the top.
Corn casserole with cream cheese in baking dish.
  1. Top with shredded cheese.
Cheesy corn casserole in baking dish.
  1. Bake until golden and bubbly.
Cheesy corn casserole baked in dish.

Your cream cheese corn is DONE! Enjoy!

Corn casserole with cream cheese in serving bowl.


As mentioned before, you can 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 many of these photos, you might be thinking to your ever-observant self. Well, the original pictures in this post actually depict a dish of Cream Cheese Corn Casserole that I made (many years ago) 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 that time. 😉

I usually do include jalapeños, though. 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 creamy corn casserole without too much spice.

Rotel (diced tomatoes + green chiles) would work, too, for some extra color and flavor.

And guess what else would be good atop (or stirred into) a corn casserole with cream cheese? Crispy, crumbled bacon! You know...because cream cheese corn isn't already decadent enough. 😉 I haven't actually made this recipe with bacon yet, but lots of folks in the comment section have and it's on my to-try list!

My point here? This is your corn casserole, so jazz it up as you see fit. Or leave it plain if you prefer your cream cheese corn pure and unadulterated.

Aerial view of corn casserole with cream cheese.

Make-Ahead Option

The Cream Cheese Corn Casserole is a popular side dish for holidays, from Easter to Thanksgiving to Christmas. And when you have multiple dishes to make for a holiday spread, it's nice to be able to prepare certain components ahead of time.

Luckily, you can assemble this corn casserole recipe up to a few days before your big meal.

  1. Simply spread the cream/cheese corn mixture into a casserole dish and top with cheese as directed.
  2. Then once it's cool enough, tightly cover the dish and pop it in the fridge.
  3. When you're ready to bake it off, allow the dish to come to room temperature and preheat the oven.
  4. Bake (uncovered) as directed, adding 5 to 10 additional minutes of baking time if necessary to achieve hot and bubbly status!
Cream Cheese Corn Casserole in bowls.

Slow Cooker Option

To save on oven space, this corn casserole with cream cheese can also be modified for a crock pot.

In fact, to make your life easier, I've already adapted the recipe to the slow cooker!

You can find it HERE >>> Slow Cooker Creamy Cheesy Corn.

Corn Casserole with cream cheese in bowl and in baking dish with spoon.

I'm telling you, must make this creamy, cheesy corn casserole! It just might top green bean casserole as the most popular veggie side dish on your table next T-Day.

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 Casserole 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 in dish with spoon.

More Holiday Recipes

Cream Cheese Corn Casserole close-up.

Cream Cheese Corn Casserole (Creamy, Cheesy, Easy to Make!)

Cream Cheese Corn Casserole is a decadent, comforting side dish featuring sweet corn mixed with cream cheese, sharp cheddar, and (optional) diced jalapeños. It’s the only corn casserole recipe you’ll need!
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 274kcal
Print Pin Rate


  • 1 (8-ounce) package cream cheese, cubed and at room temperature
  • 4 tablespoons butter, salted OR unsalted
  • 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, pepper, 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.


Calories: 274kcal | Carbohydrates: 17g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 379mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 0.5mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Post originally published on November 18, 2013, and updated on April 1, 2019, October 25, 2020, November 28, 2020, and October 19, 2023.

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Recipe Rating


  1. 5 stars
    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!,

  2. 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?

    1. Hi Louise! I think that the recipe is well complemented by any type of pepper that you like! 🙂

  3. 5 stars
    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.

    1. Yes! 🙂 It just may need to come to room temperature first and/or may require a longer baking time to heat through.

  4. have you ever tried adding diced red peppers? was thinking red peppers, mild green chilies, onion and bacon...thoughts?

    1. 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. 🙂

  5. At 65, I still love looking at recipes . I am making this as my ONLY side dish. Thank you, and Easter blessings, to you
    Connie Moore

  6. 5 stars
    I modified this to fit what was in my pantry. Trader joes frozen roasted corn, package of shredded Mexican cheese. Added a fresh chopped jalapeno and a 1/4 tsp of ground cumin. Rave reviews. Will make again!

  7. Making this yummy-looking recipe right now! Now that I'm into it, I have a question: Should the frozen corn be drained (of water/liquid)? Thank you!

      1. I have some shiitake mushrooms and wondered it that'd been tried.. My first time to make and for Christmas.. will follow the recipe for perfection Sounds amazing!

    1. 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. 🙂

  8. 5 stars
    Hi, Samantha! Lady, your creamy cheesy corn casserole is absolutely fabulous. I took it to a church potluck last week, and we all loved it. I am making it again to take today. Thank you for such a delicious side dish recipe. I am looking forward to trying more of your recipes. Cheers!

  9. Could this be made in a crock pot? I want to make it for a pool party and cook it/keep it warm by the pool. Looks delicious!

  10. 5 stars
    This is so delicious. I find myself wanting to eat it out of the pan before I even bake it in the oven. Soooo good!

    I did not use jalapenos the first time and did the second. I added a touch of sugar, my frozen corn wasn't as sweet as I wanted it to be.

    1. Glad you enjoyed this, Allison! I may or may not be guilty of eating it out of the pan before baking... 😉 And yes, you can definitely add sugar to taste to sweeten things up if you like!

  11. Hi! Planning on making this on Christmas. I see you can use canned corn, which is what I have on hand. Have you tried it with canned? Is it better with frozen? I'll make a trip to the store if you think frozen tastes best!!

    1. Hi Stephanie! I always make this recipe using frozen corn, but my mother-in-law makes it with canned corn and it's still yummy. I really think it's just a matter of personal preference. I think frozen corn tastes more similar to fresh corn in general, and canned corn has a slightly different (but not bad!) flavor. Both work in this recipe, though! The cream cheese and cheddar have a way of making you pay less attention to the corn anyway... 😉 Merry Christmas and hope you enjoy!

  12. 5 stars
    I made this for Thanksgiving and it was fabulous! My kids asked if I could make it every Thanksgiving from now on. I will probably make it even more often than that, since it is not only delicious, but very easy to make! Thank you for a great recipe!

    1. I'm so happy to hear that this is going to be a new Thanksgiving tradition, Tanya! I appreciate you coming back to let me know that it was a hit with your crew. 🙂 Hope that you have a very merry holiday season!

  13. I'm making this for Thanksgiving, but the guest list is over 30, so I want to double this. Have you ever tried that? Sometimes just doubling every ingredient causes a recipe to not come out as well, and I don't want that to happen...

    1. Hi Adriane! I've doubled this recipe before and it turns out just fine. 🙂 Enjoy, and happy Thanksgiving!