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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4.99 from 100 votes (55 ratings without comment)

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Recipe Rating


    1. I'm really sorry to hear that, Annette. I make this recipe for every holiday and it's usually the first thing to disappear. Was there something in particular that was terrible about it so that I might help you troubleshoot?

    1. 5 stars
      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.

      1. 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 💛

    1. 5 stars
      Absolutely love this recipe! I made it with Marzetis Tamed Jalepenos and they added the perfect extra flavor. A new family favorite for sure!

  1. 5 stars
    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!

  2. 5 stars
    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

    1. 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. 🙂

        1. 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. 🙂

  3. 5 stars
    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!

  4. 5 stars
    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!

    1. 5 stars
      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!

    2. Your comment spoke to my Wisconsin heart and I will definitely be doing this hack when making it for Thanksgiving this year!

          1. Canned (drained) corn will work, but I'm afraid creamed corn is too thin/has too much liquid.

  5. 5 stars
    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!

      1. 4 stars
        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