Cream Cheese Corn Casserole
This easy cream cheese corn casserole has everything you love and it goes with so many different dishes. Creamy, full of tender corn, and tons of gooey cheese, it’s the perfect side dish for any meal.
This cheesy, corn casserole is no joke. 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 family favorite – even the pickiest eater will ask for seconds. Not only that but it’s a yummy way to sneak in those extra veggies.
If you are a corn casserole lover like me, I have 6 corn casserole recipes including my loaded cornbread casserole and my old fashioned cowboy cornbread casserole.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Ingredient Notes
- Cream cheese – Use your favorite brand. After testing with different versions I prefer the regular Philly cream cheese. It makes it extra rich and creamy.
- Corn – You can use canned corn, fresh corn or frozen. I prefer using frozen sweet corn and steaming it in the microwave before adding. Just be sure to drain it very well.
- Seasoning – Ranch dressing packets or ranch seasoning. Make it homemade for more flavor.
- Cheese – You can use any shredded cheese that you like – cheddar, jack, or parmesan. Add pepper Jack for a little kick.
Follow us on Pinterest so you can easily save your favorite casserole recipes to your dinner planning board. And save a few of our other recipes while you are there!
How To Make Cream Cheese Corn Casserole
- Preheat the oven to 350 degrees F. 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 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.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
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.
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.
Crock Pot Version
Make this even easier 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. They also make great side dish recipes.
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. This will help it mix easier
- 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, or chopped green chiles.
- 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 cream cheese corn casserole recipe and pair it with anything on your dinner table.
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 for easy clean up.
- Bring cream cheese to room temperature before using.
- Substitute half the cream cheese with sour cream.
- Add some kick with pepper jack cheese, green chilis, cayenne pepper, or jalapeño peppers.
- A Ritz cracker crumb or potato chip topping would also be yummy and add a little crunch.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
BestCasseroleRecipes.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
