Cream Cheese Corn Casserole
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Servings: 8
Ingredients
- 5 cups corn kernels, thawed and drained if frozen, or about 3 cans (15 oz each), drained
- 8 oz (225 g) cream cheese, softened and cubed
- ¼ cup unsalted butter
- ½ cup whole milk
- ½ cup sour cream
- 1½ cups shredded cheddar cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Prepare the oven and dish: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
- Drain the corn: Remove as much excess moisture as possible from the corn. If using frozen corn, thaw it completely and pat it dry so the casserole stays creamy.
- Make the cream cheese sauce: Place the butter, cream cheese, and milk in a saucepan over low heat. Stir frequently for 4–5 minutes, until melted and mostly smooth. Avoid boiling the sauce.
- Add the flavorings: Remove the saucepan from the heat. Stir in the sour cream, garlic powder, salt, and black pepper. Add ½ cup cheddar cheese and stir until melted.
- Combine with the corn: Fold the corn into the sauce until every kernel is coated. The mixture should be thick and creamy.
- Fill the baking dish: Spoon the mixture into the prepared dish and spread it evenly. Sprinkle the remaining 1 cup cheddar cheese over the top.
- Bake: Bake uncovered for 35–40 minutes, until the casserole is hot throughout, bubbling around the edges, and golden on top.
- Brown the topping if desired: For deeper color like the photo, broil for 1–2 minutes in a broiler-safe dish. Watch closely to prevent burning.
- Rest and serve: Let the casserole stand for 5–10 minutes before serving. Sprinkle with parsley, if using. The filling will thicken slightly as it rests but remain soft and spoonable.
Tips
- Shred cheese from a block for a smoother melt.
- Use full-fat cream cheese for the richest texture.
- Add a small diced jalapeño or a pinch of cayenne for gentle heat.
- If the sauce becomes too thick before baking, stir in an extra tablespoon or two of milk.
- This is a creamy corn casserole without cornmeal or cornbread mix, so it will not cut into firm squares.
Make Ahead
Assemble up to 24 hours ahead, cover, and refrigerate. When ready to cook, follow your baking dish’s guidance for moving it from the refrigerator to the oven. Allow approximately 10–15 extra minutes of baking time and check that the center is thoroughly hot.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat individual portions in the microwave, stirring halfway through, until hot throughout. For larger portions, cover and warm in a 350°F (175°C) oven. A splash of milk helps restore the creamy texture.
You can freeze it for up to 2 months, although the dairy sauce may become slightly grainy after thawing. Thaw overnight in the refrigerator before reheating.
Approximate Nutrition Per Serving
Based on 8 servings; actual values vary by ingredients.
- Calories: 365
- Protein: 10 g
- Carbohydrates: 24 g
- Fat: 27 g
- Fiber: 3 g
Benefits
Corn provides fiber, while the cheese and milk contribute protein and calcium. This rich side dish pairs well with roasted chicken, beef, or beans and a fresh green salad.
Q&A
Can I use fresh corn?
Yes. Use about 5 cups of kernels cut from the cob. Sauté them for 3–5 minutes before mixing them into the sauce if you prefer softer corn.
Can I use creamed corn?
It adds extra liquid, so it is not a direct substitute in this recipe. Whole corn kernels give the most reliable texture.
Why is my casserole watery?
The corn may not have been drained well. Drain thoroughly before mixing and let the casserole rest after baking.
Can I leave out the cheddar?
Yes. The filling will still be creamy, but the top will have less browning and a milder flavor.
