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Cheesy Cream Cheese Corn Casserole

A comforting and quick casserole made with cream cheese and corn, topped with a crispy cheese crust.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Casserole Base
  • 2 cans 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 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

Method
 

Preparation
  1. 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.
  2. In a large bowl, beat the softened cream cheese until smooth using a fork or hand mixer.
  3. Add the sour cream, milk, egg, melted butter, salt, pepper, and sugar. Beat until fully combined and slightly glossy.
  4. 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.
  5. 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.
Baking
  1. Bake for 18 to 22 minutes, until the center is set with a little jiggle, and the edges are bubbly.
  2. The cheese should be melted and the topping golden-brown. If you prefer a browner top, broil for 1–2 minutes, watching carefully.
Serving
  1. Let the casserole rest for 5 minutes before scooping for neater serving.

Notes

Fresh corn adds the sweetest flavor; canned is convenient and works great. For gluten-free options, use crushed gluten-free crackers or almond flour for the topping. For added heat, stir in 1/4 teaspoon cayenne or 1/2 cup diced jalapeños. Make-ahead: Assemble in the dish, cover, and refrigerate up to 24 hours. Add 5–8 minutes to the baking time if chilled. Freeze baked portions in airtight containers for up to 2 months.