Corn casserole with cream cheese is a rich, creamy side dish that’s easy to make and always popular. Sweet corn and tangy cream cheese combine with butter and cheese for a comforting, slightly savory bake that pairs well with many mains. The texture—creamy interior with a slightly browned, cheesy top—makes it a real crowd-pleaser.
This post includes tips and variations. If you’re short on time, use the recipe card below to jump straight to the instructions.
💭 Why you’ll love this recipe
- Comforting and flavorful. Cream cheese creates a velvety base that balances the natural sweetness of corn for a comforting side dish.
- Simple to prepare. The recipe uses pantry-friendly ingredients—cream cheese, corn (fresh, frozen, or canned), butter, milk, and cheeses—so it’s quick to assemble for weeknights or potlucks.
- Versatile side dish. This casserole complements holiday meals and everyday dinners alike and can be adjusted with add-ins or spice to suit your taste.
📋 Ingredients and notes
This corn casserole requires cream cheese, butter, milk, corn (fresh, frozen, or canned), shredded cheddar, grated Parmesan (divided), diced Hatch green chiles, salt, black pepper, and fresh chives for garnish.
Notes and variations
- Corn options: Fresh, frozen, or canned corn all work well. Use fresh in season, and frozen or canned the rest of the year.
- Spicy version: Add chopped jalapeños or extra green chiles for heat.
- Swap cheeses: Pepper jack can replace cheddar for more kick. For extra creaminess, stir in a dollop of sour cream with the cream cheese.
- Milk: Whole milk gives the richest result, but low-fat or plant-based milk can be substituted.
- Vegan option: Use dairy-free butter, cream cheese, and shredded vegan cheese to make it vegan-friendly.
- Add texture: Mix in diced bell peppers or onions, or top with breadcrumbs or fried onions before serving.
📖 Make corn casserole with cream cheese
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter. In a large saucepan over medium heat, combine the cream cheese, butter, and milk, stirring until smooth and melted.
Remove the pan from heat and stir in the corn, shredded cheddar, 1/2 cup of the Parmesan, diced Hatch chiles, salt, and black pepper until evenly combined.
Spread the mixture into the prepared baking dish and sprinkle the remaining Parmesan evenly over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the top is golden and the edges are bubbly. Garnish with thinly sliced fresh chives and serve warm.
👩🏽🍳 Tips for the best corn casserole!
Follow these tips for a delicious result:
- Use full-fat cream cheese at room temperature for the creamiest texture.
- Mix thoroughly: Stir well so the cheese and corn are evenly distributed and there are no lumps.
- Season to taste: Start with salt and pepper, then add herbs or red pepper flakes if you like. A crunchy topping like crushed potato chips or breadcrumbs adds contrast.
- Bake until golden: Remove the foil for the last 10 minutes to brown the top and crisp the edges.
👩🏽🍳 Troubleshooting FAQs
Either works. Canned is convenient and quick, while fresh sweet corn gives the best flavor when in season. Frozen corn is a great all-purpose option.
Cool completely, then store in an airtight container in the refrigerator for up to 2–3 days. Cover the baking dish tightly with plastic wrap or foil if keeping the whole pan.
Yes. Combine the ingredients in a slow cooker and heat on low for 3–4 hours, stirring once or twice, until warmed through and bubbly.
🍴 Serve and store corn casserole with cream cheese
Make ahead: Prepare the casserole, cover tightly, and refrigerate overnight. Bring to room temperature before baking and follow the instructions above.
Store: Refrigerate in an airtight container for up to three days.
Freeze: Freeze portions in freezer-safe containers for up to two months. Thaw overnight in the refrigerator before reheating.
Reheat: Preheat the oven to 350°F (175°C) and reheat uncovered for 15–20 minutes, or until heated through. If the casserole seems dry, stir in a splash of milk before reheating and cover loosely with foil to prevent over-browning.
- If the top browns too quickly while reheating, tent with foil.
- Add fresh herbs or grated cheese after reheating for best flavor.
🍴 More casserole recipes
Try other casserole ideas for your menu, from vegetable-forward bakes to creamy holiday sides.
If you try this recipe, please leave a comment and rating!
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Corn Casserole with Cream Cheese
Ingredients
- 4 ounces cream cheese
- 2 tablespoons butter
- 2 tablespoons milk
- 3 cups corn
- ½ cup cheddar cheese
- 1 cup parmesan cheese
- 2 ounces hatch green chiles
- ½ teaspoon salt
- ½ teaspoon black pepper
- fresh chives, thinly sliced
Instructions
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Preheat your oven to 350℉. Grease an 8×8 baking dish with butter.
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In a large saucepan, combine cream cheese, butter, and milk. Stir over medium heat until smooth.
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Remove from heat and add corn, cheddar, and ½ cup Parmesan, hatch chiles, salt, and pepper. Mix well.
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Spread evenly into the prepared dish and sprinkle with remaining Parmesan.
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Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes to brown the top.
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Garnish with fresh chives and serve immediately.
Notes
- Use fresh, frozen, or canned corn; drain canned corn before using.
- Try flavored cream cheeses (garlic & herb, jalapeño) to add depth of flavor.
- Add diced bell peppers, onions, or crumbled bacon for extra texture and flavor.
- Adjust spiciness with jalapeños or cayenne, or omit for a milder dish.
- The casserole can be made ahead and refrigerated overnight; bring to room temperature before baking.
Nutrition
Nutrition information is an approximation.