Cream Cheese Corn Casserole
Whole-kernel corn in a smooth cream cheese sauce makes this casserole creamy enough to serve by the spoonful. A layer of cheddar melts over the top and browns lightly while the corn heats through. Unlike corn pudding, this version is not meant to set or be cut into squares. Drain the corn well and use only the measured milk so the sauce clings to the kernels without turning watery.
Ingredients for Cream Cheese Corn Casserole
- 4 cups thawed frozen whole-kernel sweet corn, drained (680g)
- 8 ounces full-fat cream cheese, softened and cut into cubes (225g)
- 2 tablespoons unsalted butter (30g)
- ⅓ cup milk (80g)
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese (170g)
Thoroughly drained canned whole-kernel corn can replace the frozen corn; drain it before measuring. Colby Jack can replace cheddar, though its topping will have a different color. Cream-style corn is not a direct substitute because it makes the casserole sweeter and softer.
How to Bake Cream Cheese Corn Casserole
- Prepare the dish: Preheat the oven to 350°F (175°C). Lightly grease a shallow 1½- to 2-quart casserole dish. Make sure the thawed corn is well drained.
- Make the sauce: Warm the cream cheese and butter in a small saucepan over low heat, stirring until softened. Whisk in the milk, salt, and pepper until smooth, about 3 to 5 minutes. The mixture may look lumpy at first; keep whisking as the milk incorporates. Do not let it boil.
- Add the corn: Stir the drained corn into the sauce until the kernels are evenly coated. Transfer to the prepared dish and spread into an even layer. The mixture should be creamy and spoonable, with no liquid pooling around it.
- Top and bake: Scatter the cheddar evenly over the entire surface. Bake uncovered for about 25 to 30 minutes, starting to check at 25 minutes. It is ready when the edges are bubbling and the cheese is fully melted with light golden spots. A deeper or chilled casserole may take longer to heat through.
- Rest and serve: If the cheese needs more color, broil briefly, watching continuously. Let the casserole rest for about 5 minutes, then serve by the spoonful. The center should remain creamy rather than firm.
Serve warm alongside pork chops, ribs, or fried chicken.
How to Keep the Casserole Creamy, Not Watery
Thaw and drain frozen corn well, or thoroughly drain canned corn. Do not add reserved can liquid or extra milk: either can thin the cream cheese sauce. The unbaked mixture should coat the kernels without flooding the dish.
Why This Casserole Stays Spoonable
This version has no eggs, flour, or corn muffin mix, so it stays loose rather than setting into a sliceable bake. Bubbling edges and melted cheese—not a firm center—tell you it is done. For a more set corn side, see Southern Corn Pudding with a Tender, Golden Crumb. A muffin-mix-based option, Easy Jiffy Corn Casserole with a Golden Cheddar Top, has a different texture.
Make-Ahead and Browning Notes
You can assemble the casserole ahead and refrigerate it before baking. Let it stand briefly while the oven heats, then allow extra baking time if needed. Check that the center is hot and the edges are bubbling rather than relying on the usual timing.
If the cheddar has melted but remains pale, a brief broil can add light browning. Watch it continuously; the cheese can brown quickly.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 2 to 3 days. Reheat portions gently until hot, stirring if needed to redistribute the sauce.
Nutrition
Approximate nutrition per serving, based on 8 side-dish servings: 285 calories, 10g protein, 21g fat, and 19g carbohydrates. Per 100g: about 190 calories, 7g protein, 14g fat, and 13g carbohydrates. Values vary with the ingredients used and serving size.
Equipment
- Oven
- Small saucepan
- Whisk
- Shallow 1½- to 2-quart casserole dish
Ingredients
- 4 cups thawed frozen whole-kernel sweet corn, drained (680 g)
- 8 ounces full-fat cream cheese, softened and cubed (225 g)
- 2 tablespoons unsalted butter (30 g)
- ⅓ cup milk (80 g)
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese (170 g)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a shallow 1½- to 2-quart casserole dish and make sure the thawed corn is well drained.
- Warm the cream cheese and butter in a small saucepan over low heat, stirring until softened.
- Whisk in the milk, salt, and pepper until smooth, about 3 to 5 minutes. Do not let the sauce boil.
- Stir the drained corn into the sauce until evenly coated. Transfer it to the prepared dish and spread it into an even layer.
- Scatter the cheddar evenly over the corn. Bake uncovered for 25 to 30 minutes, until the edges bubble and the cheese is melted with light golden spots.
- If desired, broil briefly for more color, watching continuously. Rest for about 5 minutes before serving.
Tips
- Drain thawed or canned corn thoroughly to keep the sauce from becoming watery.
- Use only the measured milk; do not add reserved can liquid or extra milk.
- The unbaked mixture should coat the kernels without liquid pooling in the dish.
- Check a deeper or chilled casserole for hot centers and bubbling edges; it may need extra baking time.
- Watch continuously while broiling because the cheese can brown quickly.
Variations
- Canned Corn: Replace the frozen corn with thoroughly drained canned whole-kernel corn, measuring it after draining.
- Colby Jack Topping: Replace the cheddar with Colby Jack; the topping will have a different color.