Creamy 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
Scale
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
