Creamy Dream: The Best Cream Cheese Corn Casserole Recipe
Introduction
This Cream Cheese Corn Casserole is a creamy, comforting side dish perfect for any meal. With a smooth blend of cream cheese, cheddar, and tender corn, it’s both easy to make and incredibly satisfying. The golden cheesy topping makes it an instant favorite at the table.
Ingredients
- 4 cups frozen corn, thawed (or two 15 ounces/425 grams cans, drained)
- 1 (8 ounces/226 grams) package cream cheese, softened and cubed
- 1 cup shredded cheddar cheese, divided
- 4 tablespoons unsalted butter
- ¼ cup milk
- Salt and pepper, to taste
- 4 ounces/113 grams can diced green chiles (optional)
- Fresh parsley or green onions, for garnish (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square or 2-quart casserole dish to prevent sticking.
- Step 2: In a medium saucepan over low heat, melt the cream cheese and butter together, stirring constantly until smooth and uniform.
- Step 3: Gradually add the milk to the saucepan, stirring continuously until the mixture becomes silky and well combined.
- Step 4: Remove the pan from the heat. Fold in the corn, half of the cheddar cheese, diced green chiles (if using), and season with salt and pepper. Stir well to combine all ingredients.
- Step 5: Pour the corn mixture into the prepared casserole dish, spreading it evenly.
- Step 6: Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
- Step 7: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Step 8: Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese on top is bubbly and golden brown.
- Step 9: Let the casserole rest briefly before garnishing with freshly chopped parsley or green onions, if desired. Serve warm.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the corn mixture before baking.
- Substitute half-and-half or heavy cream for milk to make the casserole richer.
- Add cooked bacon or sautéed onions for a savory twist.
- The diced green chiles add a nice mild heat but can be omitted if you prefer a milder dish.
Storage
Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally. For best texture, avoid overcooking during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh corn instead of frozen or canned?
Yes, you can use fresh corn kernels. About 4 cups of fresh kernels work well. Just be sure to sauté or blanch them briefly before mixing to maintain sweetness and tenderness.
Can I prepare this casserole ahead of time?
Absolutely. You can assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from chilled.
PrintCreamy Dream: The Best Cream Cheese Corn Casserole Recipe
This creamy and comforting Cream Cheese Corn Casserole combines tender corn kernels with a rich cream cheese base and melted cheddar for a luscious side dish perfect for any meal. Baked to golden perfection, it’s a smooth, cheesy delight that’s easily customizable with optional green chiles for a subtle kick and fresh herbs for a burst of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients:
- 4 cups frozen corn, thawed (or two 15 ounces/425 grams cans, drained)
- 1 (8 ounces/226 grams) package cream cheese, softened and cubed
- 1 cup shredded cheddar cheese, divided
Dairy and Seasoning Ingredients:
- 4 tablespoons unsalted butter
- ¼ cup milk
- Salt and pepper, to taste
Optional Add-ins:
- 4 ounces/113 grams can diced green chiles
- Fresh parsley or green onions, for garnish
Instructions
- Preheat and prepare baking dish: Heat your oven to 350°F (175°C) and lightly grease an 8-inch square or 2-quart casserole dish to prevent sticking.
- Melt cream cheese and butter: In a medium saucepan over low heat, gently melt the cubed cream cheese and butter together, stirring constantly until you achieve a smooth, uniform texture without lumps.
- Add milk for creaminess: Gradually pour in the milk while continuing to stir the mixture until it develops a silky, velvety consistency.
- Combine corn and cheese: Remove the saucepan from heat and fold in the thawed corn kernels, half of the shredded cheddar cheese, diced green chiles (if using), along with salt and pepper to taste, ensuring everything is evenly mixed.
- Transfer to casserole dish: Pour and spread the creamy corn mixture evenly into the prepared baking dish to form a consistent layer.
- Add cheese topping: Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
- Bake covered: Cover the dish with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the casserole to firm up.
- Bake uncovered for browning: Remove the foil and return the casserole to the oven for an additional 10-15 minutes until the cheese topping turns bubbly and golden brown.
- Rest and garnish: Let the casserole rest briefly out of the oven before garnishing with freshly chopped parsley or green onions for added freshness and color.
- Serve warm: Serve immediately to enjoy the dish’s creamy texture and comforting flavors as a perfect side.
Notes
- If using canned corn, ensure it’s well-drained to avoid excess moisture in the casserole.
- For a spicier version, increase or swap diced green chiles with jalapeños.
- You can substitute cheddar with other cheeses like Monterey Jack or Pepper Jack for variation.
- This casserole can be prepared ahead, refrigerated, and baked just before serving.
- Leftovers reheat well in the oven or microwave but may lose some crispness on top.
Keywords: Cream Cheese Corn Casserole, Cheesy Corn Casserole, Creamy Corn Side Dish, Baked Corn Casserole, Comfort Food Side
