Cream Cheese Corn Casserole
This cream cheese corn casserole is rich and cheesy, with sweet corn folded into a smooth sauce seasoned with ranch. Monterey Jack melts in the sauce and bubbles on top. Canned or frozen corn and a block of cream cheese keep it to pantry staples. Bring it to Thanksgiving dinner or a church potluck. It takes 30 minutes and serves 6.
Fresh summer corn season is over. My family didn’t get the memo.
They still want corn, so I grab a bag of frozen corn and make this. My husband is usually the first to ask for it, but my son is a quick second.
And here’s my secret. Put corn in a cream cheese sauce, bury it in melted cheese, and nobody treats it like a vegetable anymore. It’s comfort food. Nobody at my table has to be told to eat their vegetables. (I won’t tell if you don’t.)
More Corn on the Side
- Jiffy Corn Casserole – the corn casserole made with a box of Jiffy mix
- Cajun Fried Corn – skillet corn with Cajun seasoning
- Oven Roasted Corn on the Cob – corn on the cob done in the oven
- Crockpot Corn Dip – a warm corn dip from the slow cooker
- Cornbread Cowboy Casserole – corn and cornbread in a one skillet dinner.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cream Cheese – Use your favorite brand. I’ve tested a few, and regular Philly cream cheese makes it the richest and creamiest. Let it soften first so the sauce comes together smooth.
Corn – Canned, frozen, or fresh all work. I like frozen sweet corn, steamed in the microwave first. Drain it really well, or you’ll end up with a watery casserole. You need 6 cups, which is about 3 cans or 32 ounces frozen.
Seasoning – A ranch dressing packet works fine. My homemade ranch seasoning has more flavor.
Cheese – I like Monterey Jack. Cheddar or parmesan work too, and pepper jack adds a little kick.
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How To Make Cream Cheese Corn Casserole
- Preheat the oven to 350°F. Grease a 2 quart baking dish (an 8×8 pan) with butter or nonstick spray.
- In a pot over medium heat, melt the cream cheese and butter together, stirring gently.
- Stir in the milk until the sauce is creamy. Take the pot off the heat and stir in the seasonings and ¾ cup of the cheese until smooth.
- Add the corn and stir. If your pot is big enough, stir the corn right into the pot. One less bowl to wash.
- Pour it into the baking dish and top with the remaining 1 cup of cheese.
- Bake uncovered for 15 to 20 minutes, until it’s bubbly and the cheese is melted. Serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How To Store and Reheat Cream Cheese Corn Casserole
Fridge: Store leftovers (if there are any) in an airtight container for up to 3 days.
Reheat: Warm it in the microwave or the oven until it’s heated through.
Freezer: Technically you can, but I don’t recommend it. With all that cream cheese and milk, it can separate and turn watery and grainy when it thaws.
Crock Pot Cream Cheese Corn Casserole (Untested)
I haven’t made this one in the slow cooker, so consider it as a starting point, not a tested recipe. Grease the crock pot, add all the ingredients, and cook on low for about 4 hours, stirring once halfway through. Check it as you go.
Variations
Sour Cream Swap – Lots of corn casseroles use sour cream. Swap half the cream cheese for sour cream if you want it a little tangier.
Make It Spicy – Use pepper jack, or stir in chopped green chiles, jalapeños, cayenne, or chili powder.
Crunchy Topping – Sprinkle crushed Ritz crackers or potato chips on top before it bakes.
Frequently Asked Questions
Let the cream cheese sit on the counter for 30 to 60 minutes first so the sauce melts smooth. Then drain the corn really well. Extra water is how you end up with a runny casserole.
Melt a block of Philadelphia cream cheese with butter in a pot, then stir in milk, ranch seasoning, and some of the cheese. Fold in the corn, top it with the rest of the cheese, and bake at 350°F for 15 to 20 minutes. I’ve tested a few brands, and regular Philly makes it the creamiest.
Recipe Tips & Tricks
- Set the cream cheese out on the counter for 30 to 60 minutes before you start. Cold cream cheese makes a lumpy sauce.
- Drain the corn really well. Extra water thins the sauce.
- Grease the dish with melted butter instead of spray for a little extra flavor.
Fill Out the Thanksgiving Sides
- Joanna Gaines Sweet Potato Casserole – copycat casserole with pecans
- Grandma’s Green Bean Casserole – an old school green bean casserole
- Cranberry Casserole – a cranberry side that isn’t from a can
- Onion Casserole – a sweet onion with cracker topping
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Cream Cheese Corn Casserole
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons butter
- ⅓ cup milk
- 6 cups corn kernels
- 2 teaspoons Ranch seasoning
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 ¾ cups shredded cheese I like Monterey Jack
Instructions
- Preheat oven to 350F. Grease a 2 quart baking dish with butter or nonstick spray.
- In a pot over medium heat, combine the cream cheese and butter. Stir to melt butter and cream cheese.
- Stir in the milk until mixture is creamy. Remove from heat and stir in seasonings and ¾ cup of cheese. Stir to combine.
- Add the corn and stir to combine.
- Pour into prepared pan. Top with remaining 1 cup of cheese.
- Bake for 15-20 minutes until bubbly and the cheese is melted.
- Remove and serve warm.
Notes
- Corn: 3 cans, drained, or 32 ounces frozen corn, thawed. Drain well.
- Cream cheese: Bring it to room temperature first.
- Swaps: Use sour cream for half the cream cheese. Pepper jack, green chiles, cayenne, or jalapeños add heat.
- Topping: Crushed Ritz crackers or potato chips add crunch.
- Leftovers: Airtight container in the fridge for up to 3 days. Freezing isn’t recommended.
Nutrition
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