Name: CREAM CHEESE CORN CASSEROLE
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cans (15 oz each) whole kernel corn, drained; 1 can (15 oz) cream-style corn; 8 oz cream cheese, softened; ½ cup sour cream; ½ cup unsalted butter, melted; 1 cup shredded cheddar cheese; ¼ cup granulated sugar (optional, for added sweetness); 1 tsp garlic powder; Salt and pepper, to taste; 1 cup crushed cornflakes (or crushed Ritz crackers); ¼ cup grated Parmesan cheese; 2 tbsp melted butter

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You know those recipes that you pull out again and again, especially when you’re feeding a crowd or just want something warm and cozy on the dinner table? This Cream Cheese Corn Casserole is exactly that kind of dish. It’s the one I always make for Thanksgiving, Friendsgiving, and pretty much any potluck that calls for a comforting, cheesy side dish that disappears faster than you can say “seconds.”

What makes this corn casserole so special? It’s that perfect blend of textures and flavors. You’ve got the natural sweetness of corn, the rich creaminess from the cream cheese and sour cream, a buttery base that melts in your mouth, and that golden, crunchy topping that seals the deal. It’s indulgent, for sure—but that’s exactly the point. Some dishes are just meant to be a little over-the-top, and this is one of them.

I first stumbled across a version of this casserole at a holiday potluck years ago. It had that cozy, homemade feel and was the first thing to vanish from the buffet. Naturally, I had to recreate it—and let’s just say this version has seen plenty of happy forks since. Whether you’re pairing it with a roasted turkey, glazed ham, or just a weeknight chicken dinner, this dish fits right in.

Alright, enough gushing—let’s get to the good stuff. Here’s how you make this rich, creamy, cheesy corn casserole that your family and friends will ask for again and again.

INGREDIENTS YOU’LL NEED

Serves 6–8

For the Casserole:

2 cans (15 oz each) whole kernel corn, drained
1 can (15 oz) cream-style corn
8 oz cream cheese, softened
½ cup sour cream
½ cup unsalted butter, melted
1 cup shredded cheddar cheese
¼ cup granulated sugar (optional, but great if you love a sweeter twist)
1 tsp garlic powder
Salt and pepper, to taste

For the Topping:

1 cup crushed cornflakes or crushed Ritz crackers (either one works beautifully)
¼ cup grated Parmesan cheese
2 tbsp melted butter

STEP 1: PREHEAT THAT OVEN

Let’s kick things off by preheating your oven to 350°F (175°C). This gives you enough time to pull together the casserole without waiting on the oven later. Grab a 9×9-inch baking dish and grease it with a little butter or nonstick spray so nothing sticks.

STEP 2: MIX UP THE CREAMY CORN GOODNESS

In a big mixing bowl, add the whole kernel corn and cream-style corn. Next, drop in that softened cream cheese (it should be room temperature—it mixes in much easier that way), followed by the sour cream, melted butter, cheddar cheese, and sugar if you’re using it.

Then toss in the garlic powder, a generous pinch of salt, and a dash of black pepper. Stir it all together until it’s smooth, creamy, and well-combined. The mixture should look rich and velvety with little bits of corn peeking through. This is where the magic starts to happen.

STEP 3: MAKE THE BUTTERY CRUNCHY TOPPING

Now for the topping—arguably the best part. In a small bowl, stir together the crushed cornflakes (or Ritz crackers) with the grated Parmesan and melted butter. Mix until everything is nicely coated. This topping adds that amazing crunch that contrasts beautifully with the soft, creamy filling underneath.

STEP 4: ASSEMBLE YOUR CASSEROLE

Pour your creamy corn mixture into the greased baking dish and spread it out into an even layer. You’ll want every bite to have that perfect balance of creamy filling and crispy topping, so take a second to smooth it out. Then, sprinkle your topping mixture evenly over the surface.

Once you’ve got it all layered and looking beautiful, it’s ready for the oven!

STEP 5: BAKE IT TILL IT BUBBLES

Slide your baking dish into the preheated 350°F oven and bake for 40 to 45 minutes. You’ll know it’s ready when the edges start to bubble and the top is a beautiful golden brown. If you’re using cornflakes for your topping, they should look toasted but not burnt. Ritz crackers will get a bit darker and crispier, which is equally tasty.

If you’re cooking this as part of a holiday meal and need to juggle oven space, don’t worry—this casserole is flexible. You can make it ahead and just reheat it before serving (more on that in the FAQ section below).

STEP 6: COOL JUST A BIT, THEN DIG IN

Once your casserole is out of the oven, let it sit for about 5 minutes before serving. This gives it a little time to firm up slightly, making it easier to scoop and serve. Trust me—it’s worth the wait. The inside stays warm and creamy, and that topping retains its crunch.

Serve it straight from the baking dish alongside your main course and watch it disappear. Whether it’s on a holiday table with turkey and stuffing, or next to some grilled chicken and a salad, this casserole is always the first dish people ask about.

TIPS FOR THE BEST CREAM CHEESE CORN CASSEROLE

Even though this recipe is wonderfully easy, here are a few tried-and-true tips to help make it absolutely foolproof:

Soften your cream cheese completely: If your cream cheese is too cold, it won’t blend smoothly. Let it sit out at room temperature for about 30 minutes before you start.
Don’t skip the topping: That buttery, crunchy layer adds the perfect contrast to the creamy interior. Whether you use cornflakes or Ritz crackers, it takes this dish to the next level.
Taste before baking: Once everything’s mixed, give it a little taste. Depending on the saltiness of your cheese and butter, you might want to adjust the salt or pepper slightly.
Add-ins are welcome: Want to switch it up? Try stirring in some chopped jalapeños for heat, green onions for freshness, or cooked bacon for a smoky twist.

VARIATIONS TO TRY

This casserole is incredibly adaptable. Here are a few fun ways to customize it based on your mood, guests, or what’s in your pantry:

Spicy Kick: Add a dash of cayenne pepper or finely diced jalapeños to the corn mixture.
Southern Style: Stir in a bit of crumbled bacon and a handful of chopped green onions for extra flavor.
Herby Touch: Mix in some finely chopped fresh herbs like parsley or chives for a fresher spin.
Extra Cheesy: Use a cheese blend instead of plain cheddar. Monterey Jack, pepper jack, or a sharp white cheddar all work beautifully.
Make it a meal: Turn it into a main dish by adding cooked, shredded chicken or ground beef to the mix before baking.

CAN YOU MAKE THIS CORN CASSEROLE AHEAD?

Absolutely! This is one of the reasons I love this recipe so much—it’s make-ahead friendly, which is a lifesaver during the busy holiday season.

To prep ahead, just mix the casserole base and assemble it in your baking dish (without the topping). Cover it and store it in the fridge for up to 24 hours. When you’re ready to bake, take it out of the fridge, add the topping, and pop it in the oven. You might need to add an extra 5–10 minutes of baking time if it’s still cold from the fridge.

FREEZING AND REHEATING

If you end up with leftovers (a rare occasion!), you can store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or pop the whole dish back in the oven at 325°F until warmed through.

For longer storage, freeze the casserole (either before or after baking) in a freezer-safe dish. Just make sure it’s tightly wrapped to avoid freezer burn. Thaw in the fridge overnight before baking or reheating.

FREQUENTLY ASKED QUESTIONS

1. Can I make this corn casserole ahead of time?

Yes! This casserole is a fantastic make-ahead dish. You can assemble the corn mixture (without the topping) and refrigerate it for up to 24 hours. Just add the topping before baking and extend the cook time slightly if it’s going into the oven cold.

2. Can I freeze it?

You sure can. You can freeze it either before or after baking. If freezing before, don’t add the topping yet—wait until you’re ready to bake. Wrap it tightly with foil or use a freezer-safe container. When ready to use, thaw overnight in the fridge, add the topping, and bake as directed.

3. What can I use instead of cornflakes or Ritz crackers for the topping?

If you don’t have cornflakes or Ritz, try panko breadcrumbs, crushed saltines, or even French fried onions for a different twist. Anything crunchy and buttery will work well here.

4. Is there a way to make this dish dairy-free?

While this recipe is all about the creamy cheese and butter, you can make a dairy-free version using plant-based alternatives. Look for dairy-free cream cheese, sour cream, and cheese, and use a vegan butter substitute. It won’t be quite the same, but it’ll still be delicious and creamy.

5. Can I double the recipe for a bigger crowd?

Absolutely. Double all the ingredients and bake it in a 9×13-inch baking dish. It may need an extra 5–10 minutes in the oven, so just keep an eye on it and check that it’s bubbling and golden on top.

6. What dishes pair well with corn casserole?

This casserole shines as a side for roast turkey, glazed ham, BBQ ribs, fried chicken—you name it. It’s a great fit for any hearty meal and works just as well with summer cookouts as it does with winter feasts.

7. Can I make it spicier?

Yes! If you like a little heat, add diced jalapeños, a pinch of cayenne pepper, or even a splash of hot sauce to the corn mixture before baking.

WHY THIS CORN CASSEROLE BELONGS ON YOUR TABLE

If you’ve never made corn casserole from scratch (or from semi-scratch like this one), now is the time. It’s one of those recipes that delivers maximum comfort with minimal effort. The ingredients are simple, but the end result is rich, creamy, and packed with flavor.

It also has that special kind of versatility—easy enough for weeknights, indulgent enough for holidays, and always a guaranteed crowd-pleaser. Plus, you can play with the ingredients to suit your tastes, from adding spice to making it vegetarian-friendly or doubling it for a big family gathering.

And let’s be real: there’s something so satisfying about scooping into that golden, buttery topping to reveal the creamy corn filling underneath. It’s the kind of dish people remember, and often, the one they ask you to bring again next year.

LET’S WRAP IT UP

I hope this Cream Cheese Corn Casserole becomes one of those go-to side dishes in your kitchen like it has in mine. Whether you’re bringing it to a potluck, serving it at Sunday dinner, or making it the star of your Thanksgiving table, you can count on it to deliver warm, cheesy comfort in every bite.

If you give this recipe a try, I’d love to hear how it turned out! Drop a comment below, let me know if you made any fun variations, or tell me what your family thought. Happy cooking—and don’t be surprised if this becomes your new favorite comfort food classic.

CREAM CHEESE CORN CASSEROLE

Author: Mark's Recipe
Total Time: 55 minutes

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Description

This rich and creamy corn casserole combines the sweetness of corn with the tang of cream cheese and sour cream, topped with a crispy, buttery crust. It’s a perfect side dish for holidays, potlucks, or any comforting family meal.

Instructions

1️⃣ Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or coat it with nonstick spray.

2️⃣ Make the corn mixture:
In a large mixing bowl, stir together the whole kernel corn, cream-style corn, cream cheese, sour cream, melted butter, cheddar cheese, sugar (if using), garlic powder, salt, and pepper until smooth and well combined.

3️⃣ Prepare the topping:
In a small bowl, combine the crushed cornflakes (or crackers), Parmesan cheese, and melted butter. Mix until the topping is evenly coated.

4️⃣ Assemble the casserole:
Pour the corn mixture into the prepared baking dish and spread it out evenly. Sprinkle the topping evenly over the surface.

5️⃣ Bake:
Place the dish in the preheated oven and bake for 40–45 minutes, until the casserole is bubbling around the edges and the topping is golden brown.

6️⃣ Cool and serve:
Let the casserole sit for about 5 minutes before serving. Serve warm for best flavor and texture.

Notes

Corn Options: You can use frozen corn (thawed) instead of canned corn if preferred. It adds a slightly fresher texture.
Cream Cheese Tip: Make sure the cream cheese is softened at room temperature to mix easily into the batter without lumps.
Make Ahead: You can assemble the casserole (without the topping) a day ahead and refrigerate it. Add the topping just before baking.

Prep Time: 10 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 6–8

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