Cream Cheese Corn Casserole
This easy Cream Cheese Corn Casserole has everything you love and it goes with so many different dishes. It’s the perfect side dish and would be a great addition to your Thanksgiving dinner or holiday meal.
This cheesy, corny casserole is no joke.
Cream Cheese Corn Casserole Recipe
If you are a corn lover like me you know that corn makes everything better. With a few simple ingredients, you can put this creamed corn casserole together in no time.
This recipe has similar flavors to cream-style corn, but cheesier. It is always a crowd pleaser and family favorite – even the pickiest eater will love this homemade creamed corn.
Corn is the ultimate comfort food and should always be on your holiday dinner table!
If you are a corn casserole lover, check out my loaded cornbread casserole and my old fashioned cowboy cornbread casserole.
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Ingredients Needed
- Cream cheese – Substitute Neufchatel cheese for a lower calorie version.
- Corn – You can use canned corn, fresh corn or frozen. I prefer using frozen sweet corn and steaming it in the microwave before assembling recipe. You can also just defrost it in the refrigerator overnight.
- Ranch seasoning – You can buy ranch dressing packets or ranch seasoning in a shaker bottle. You can also make your own ranch seasoning.
- Cheese – You can use any shredded cheese that you like – cheddar, jack, or parmesan would be good in this recipe.
- Kitchen staples – Salt, black pepper, milk, unsalted butter.
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How to Make Cream Cheese Corn Casserole
- Preheat the oven to 350F. Grease a 2 quart casserole dish (8×8 pan). In a pot over medium heat, combine the cream cheese and butter. Stir gently until butter and cream cheese are melted.
- Add the milk and stir until the mixture is creamy. Remove from heat and stir in seasonings and ¾ cup of cheese. Continue to stir until cream cheese sauce is combined and smooth.
- Add the corn – you can do this 2 ways: Place corn in a large bowl and pour the cheese sauce over it. Or, if you have a large enough pot you can add the corn into the cream cheese mixture. I think this is the easiest way and will save you from cleaning an extra bowl.
- Pour into the prepared pan and top with remaining cup of cheese. Bake uncovered for 15-20 minutes until bubbly and the cheese is melted. Remove and serve warm. Enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers, if there are any, in the fridge in an airtight container for up to 3 days. Reheat in the microwave or the oven until heated through.
Can I freeze it?
Technically you can, but with all the cream cheese and milk I would not really recommend it. It can separate and get watery and grainy when you thaw it.
Can I make it in the crockpot?
Yes, you can also make this corn recipe in your slow cooker. Grease the bottom and sides of your crockpot and combine all the ingredients and set on low for 4 hours.
Stir once halfway through cooking time. Easy-peasy!
Easy Casserole Dinner Recipes
I am a sucker for an easy dinner recipe so a casserole is always one of the first things I think about. Even when I want breakfast for dinner like with this biscuits & gravy casserole.
But if I want something full of meat and cheese, I love a taco spaghetti casserole or a million dollar chicken casserole.
Tips for the Best Casserole
- Grease the baking dish with nonstick spray or melted better for added flavor.
- Bring cream cheese to room temperature before using by setting it on the countertop for 30-60 minutes.
- Many corn casseroles call for sour cream. You could experiment with using half the cream cheese and substitute sour cream for the other half.
- You can mix up the flavors with pepper jack cheese, green onion, sautéed onion or green chilis.
- Add a little cayenne pepper or chili powder to make it spicy.
- Try Ritz cracker crumbs or potato chips for the topping to add some crunch.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
With just minutes of prep time, you can make this cheesy, creamy Corn Casserole today. It will be at home on your holiday table or served any day of the year.
Cream Cheese Corn Casserole
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons butter
- ⅓ cup milk
- 6 cups corn kernels
- 2 teaspoons Ranch seasoning
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 ¾ cups Shredded cheese I like Monterey Jack
Instructions
- Preheat oven to 350F. Grease a 2 quart baking dish with butter or nonstick spray.
- In a pot over medium heat, combine the cream cheese and butter. Stir to melt butter and cream cheese.
- Stir in the milk until mixture is creamy. Remove from heat and stir in seasonings and ¾ cup of cheese. Stir to combine.
- Add the corn and stir to combine.
- Pour into prepared pan. Top with remaining 1 cup of cheese.
- Bake for 15-20 minutes until bubbly and the cheese is melted.
- Remove and serve warm.
Notes
- Use 3 cans corn, drained or 32 ounces frozen corn, thawed.
- Grease the baking dish with nonstick spray or melted better for added flavor.
- Bring cream cheese to room temperature before using by setting it on the countertop for 30-60 minutes.
- Many corn casseroles call for sour cream. You could experiment with using half the cream cheese and substitute sour cream for the other half.
- You can play with the flavors of this recipe by adding different ingredients such as pepper jack cheese, green onion, sautéed onion or green chilis. You can change up the seasonings and make this a little spicier with cayenne pepper or chili powder.
- A Ritz cracker crumb or potato chip topping would also be yummy and add a little crunch.
- If you have leftover corn casserole store in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 4 months.
Nutrition
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