Go Back

Creamy Corn Casserole

This creamy corn casserole is a buttery, cheesy side dish that bakes up golden and bubbling in just 20 minutes. With a silky cream cheese sauce and sharp cheddar topping, it's the perfect easy addition to weeknight dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese cubed and at room temperature
  • 4 tbsp butter
  • 1/3 cup milk
  • 18 oz frozen sweet corn thawed and drained
  • 1 cup sharp cheddar cheese shredded
  • 1/2 tsp salt
  • Black pepper to taste
  • Pickled jalapeños optional, drained

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a pot over low heat, melt cream cheese and butter, stirring until smooth.
  3. Slowly whisk in milk until the sauce is silky and pourable.
  4. Season with salt and pepper, then taste and adjust.
  5. Fold in the corn and jalapeños if using, coating evenly.
  6. Transfer mixture to an 8x8 baking dish and spread level.
  7. Sprinkle cheddar evenly over the top.
  8. Bake 20 minutes until golden and bubbling at edges.
  9. Rest 2-3 minutes before serving.

Notes

  • Use room-temperature cream cheese to ensure a smooth sauce.
  • Thaw and drain corn well to avoid a watery casserole.
  • Swap cheddar for Gruyère or fontina for a nuttier flavor.
  • Assemble ahead and refrigerate up to 24 hours; add 5-7 minutes to baking time.
  • Store leftovers in the fridge for up to 4 days; reheat gently.