Cheesy Cream Cheese Corn Casserole
Introduction
I remember the first time I made this Cheesy Cream Cheese Corn Casserole on a rain-soaked weeknight when I wanted something quick, warm, and utterly comforting. The apartment smelled of melted cheese and sweet corn, and within half an hour my partner and I were spooning creamy bites straight from the baking dish as thunder rolled outside. That memory is why this dish lives in my weekday rotation.
The texture is what gets me every time: velvety cream cheese folded into tender corn, with a golden, cheesy top that gives a little crisp when you dig in. It’s simple, unfussy, and always feels like a familiar hug. If you like rich, cozy bakes, you might also enjoy a bowl of creamy comfort soup to start the meal.
What Makes This Recipe Special
This recipe is special because it combines speed with soul-warming flavor. In just 30 minutes you get a casserole that’s:
- Family-approved and kid-friendly
- Quick enough for weeknight dinners
- Creamy without being heavy thanks to a balance of cream cheese and milk
It’s the kind of dish that transforms simple pantry staples into a centerpiece side (or light main) that everyone asks for again.
Ingredients You’ll Need
For the Casserole Base:
- 2 (15 oz) cans whole kernel corn, drained (or 3 cups fresh or frozen corn, thawed)
- 8 oz cream cheese, softened (use full-fat for best creaminess)
- 1/2 cup sour cream (or Greek yogurt for tang and protein)
- 1/4 cup milk (whole or 2%); add up to 1/4 cup more if you prefer looser texture
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (optional, enhances corn sweetness)
For the Cheesy Topping:
- 1 cup shredded sharp cheddar cheese (freshly shredded melts best)
- 1/4 cup grated Parmesan (optional, for nutty depth)
- 1/2 cup crushed buttery crackers or panko (for a light crisp topping)
Notes:
- Fresh corn adds the sweetest flavor; canned is convenient and works great.
- For gluten-free, use crushed gluten-free crackers or almond flour for the topping.
- If you want a bit of heat, stir in 1/4 teaspoon cayenne or 1/2 cup diced jalapeños.
How to make Cheesy Cream Cheese Corn Casserole: Comfort Food in 30 Minutes
Step 1: Preheat and prepare (5 minutes).
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or a similar-sized casserole dish with butter or nonstick spray.
Step 2: Soften and blend (5 minutes).
- In a large bowl, beat the softened cream cheese until smooth using a fork or hand mixer. Add the sour cream, milk, egg, melted butter, salt, pepper, and sugar. Beat until fully combined and slightly glossy.
Step 3: Add the corn (2 minutes).
- Fold in the drained corn with a rubber spatula. You want an even distribution; the batter should be thick but spoonable. If it feels too stiff, add up to 2 tablespoons extra milk.
Step 4: Pour and top (2 minutes).
- Spread the mixture into the prepared baking dish. Sprinkle the shredded cheddar and Parmesan evenly over the top, then finish with the crushed crackers or panko for a golden crust.
Step 5: Bake and watch for cues (18–22 minutes).
- Bake for 18 to 22 minutes, until the center is set and a little jiggle remains but the edges are bubbly. The cheese should be melted and the topping golden-brown. If you prefer a browner top, broil for 1–2 minutes, watching carefully.
Step 6: Rest and serve (3 minutes).
- Let the casserole rest for 5 minutes before scooping. This helps it set and makes serving neater. The interior should be creamy and slightly custardy, not soupy.
Tips & Recipe Variations
- Use room-temperature ingredients (especially the egg and cream cheese) for a smoother mix.
- For extra creaminess, fold in 1/2 cup shredded Monterey Jack with the cheddar.
- To make it vegetarian-friendly, this recipe already is; for a dairy-free version, substitute dairy-free cream cheese and cheese alternatives.
- Add 1/2 cup cooked bacon or pancetta for a savory twist.
- Make-ahead: Assemble in the dish, cover, and refrigerate up to 24 hours. Add 5–8 minutes to the baking time if chilled.
- Freezing: Freeze baked portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until warmed through.
- Avoid watery casserole: if using fresh corn, sauté briefly to release and reduce moisture, or pat frozen corn dry after thawing.
How to Serve
- Serve warm straight from the dish as a side to roasted chicken, pork chops, or grilled sausages.
- Presentation tip: sprinkle chopped fresh chives or parsley and a light drizzle of melted butter before serving for color and sheen.
- Pair with crisp green salads or steamed green beans to balance the richness.
- Estimated serving size: 6 small side portions or 3–4 hearty servings as a main. Calories vary by substitutions but expect ~250–350 kcal per serving depending on portion and cheese used.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Assemble and refrigerate covered up to 24 hours, then bake, adding a few extra minutes if chilled.
Q: Can I freeze leftovers?
A: Yes. Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight before reheating in a 350°F oven until warmed through.
Q: What can I use instead of cream cheese?
A: For a lighter option, use full-fat ricotta mixed with a tablespoon of lemon juice or Greek yogurt for tang. Texture will be slightly different.
Q: How do I prevent the dish from becoming watery?
A: Drain canned corn well and pat thawed frozen corn dry. Avoid adding extra liquid; small adjustments with milk are fine.
Q: Can I make this gluten-free?
A: Absolutely use gluten-free crackers or crushed nuts for the topping.
Review
“I made this for a Sunday family dinner and it vanished. The cream cheese gives it such a silky texture and the cracker topping adds the perfect crunch. A new household favorite!” – Emma R.
Conclusion
This Cheesy Cream Cheese Corn Casserole is one of those recipes that turns simple pantry staples into a warm, satisfying dish in just 30 minutes. I hope it becomes a cozy staple in your kitchen the way it did in mine. If you enjoy quick, flavorful weeknight meals, you might also like these quick tacos and enchilada ideas such as the 30-minute al pastor enchiladas – by Caroline Chambers: 30-minute al pastor enchiladas – by Caroline Chambers.
Please try the recipe, leave a comment, and tell me what variation you loved most.
Cheesy Cream Cheese Corn Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or a similar-sized casserole dish with butter or nonstick spray.
- In a large bowl, beat the softened cream cheese until smooth using a fork or hand mixer.
- Add the sour cream, milk, egg, melted butter, salt, pepper, and sugar. Beat until fully combined and slightly glossy.
- Fold in the drained corn with a rubber spatula until evenly distributed. If it feels too stiff, add up to 2 tablespoons of extra milk.
- Spread the mixture into the prepared baking dish. Sprinkle the shredded cheddar and Parmesan evenly over the top, then finish with the crushed crackers or panko.
- Bake for 18 to 22 minutes, until the center is set with a little jiggle, and the edges are bubbly.
- The cheese should be melted and the topping golden-brown. If you prefer a browner top, broil for 1–2 minutes, watching carefully.
- Let the casserole rest for 5 minutes before scooping for neater serving.
Notes
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