You can never go wrong when you make this baked corn casserole recipe for your potlucks and family dinners. The creamy texture and the slight sweetness of corn perfectly balance the golden crisp top, making it appealing to all ages.
With only a handful of simple ingredients, you can easily make this casserole for an easy dinner side dish. So, keep on reading as I share with you the details.
Cheesy Baked Corn Casserole That Will Wow Everyone
This casserole dish appeals to everyone in my family, from the grandkids to adults. It’s a great dish to serve when you want to impress guests and family. It’s sweet and creamy yet surprisingly crunchy on the top. Although this casserole is hearty, it’s not too overfilling, making it a perfect side dish for your main course during holidays or any special occasion.
More than the taste, this recipe is easy for you to make. To make this dish, it only takes about 15 minutes using common staples like cream cheese and corn kernels. Once in the oven, you can relax and leave the casserole cooking for 30 minutes.
Best of all, you can prepare this casserole in advance to save time for a busy weeknight meal.
If you like more side dish ideas, check out my Grilled Corn In A Husk and Quick And Easy Zucchini Casserole Recipe.
Ingredients You Will Need
Since the ingredients for this recipe are quite common, you might be surprised that you already have them in your pantry.
- Cream Cheese: Choose full-fat, brick-style cream cheese for a rich texture. Avoid spreadable kinds and check the expiration date.
- Unsalted Butter: Use fresh stick butter with at least 80% fat content for the best flavor and texture.
- Whole Milk: Ensure it’s fresh (not close to expiration) and opt for organic or locally sourced milk for a cleaner taste.
- Corn Kernels: Use sweet frozen corn for better texture and avoid canned liquid.
- Cayenne Pepper: Pick a moderate heat level to balance the dish or add a few dashes more if you like it spicy.
- Cheddar Cheese: Sharp cheddar is ideal. Shred it yourself for a smoother texture instead of using pre-shredded cheese.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Consider adding some sauteed bell peppers or green onion for additional flavor.
- Add more protein to your casserole. Use cooked ground sausage or crumbled bacon.
- Instead of canned or frozen corn kernels, cut the whole kernel corn from the cob after it has been cooked.
How To Make Baked Corn
When you have all the ingredients, let’s get ready to go!
1
Melt Cream Cheese And Butter
In a saucepan over low heat, add butter and cream cheese. Stir constantly until smooth and melted. You’ll notice that the butter melts first, then the cream cheese.
2
Add Milk
Once the butter and cream cheese mixture is silky smooth, pour the milk gradually. Start stirring gently, then increase the speed as the milk is incorporated into the mixture. Don’t stop stirring until you see a creamy consistency without lumps.
3
Add Corn And Seasonings
At this point, you should have the corn ready. Your frozen corn is thawed at room temperature for several minutes or defrosted in the microwave for 1-2 minutes. If you’re using canned corn, drain the excess liquid.
Now, add the corn kernels to the melted butter-cream cheese-milk mixture. Stir gently, ensuring all kernels are coated evenly with the creamy sauce. Be careful not to break the kernels.
After mixing in the corn, add the cayenne pepper and salt. Stir thoroughly until everything is well combined.
4
Transfer And Add Cheddar Cheese
Once the corn casserole mixture is thoroughly combined, transfer it to your prepared baking dish. Pour the mixture slowly to avoid spilling it all over. Using a rubber spatula or spoon, spread the mixture evenly.
Now, evenly sprinkle the top with shredded cheddar cheese.
5
Bake
Finally, put the baking dish into the center rack of your preheated oven at 350 degrees Fahrenheit. Bake for 30 minutes.
You’ll know that your casserole is ready when the top has turned lightly golden brown and it might even be bubbling due to the cheese. You can garnish the casserole with some fresh parsley if you like.
Gina’s Tips For Recipe Sucess
- Prepare your baking dish before baking. Grease with butter or apply cooking spray to prevent the casserole from sticking to the surface.
- Prepare your ingredients ahead of time for smoother mixing and a seamless cooking process. Thaw your frozen corn, drain canned corn, or soften butter and other dairy ingredients to room temperature.
- Make sure that the cream cheese and butter are completely melted before adding the other ingredients to ensure a creamy casserole.
- Bake the casserole uncovered to achieve a crispier top.
Storing Leftovers
No need to fret when you have leftovers of this casserole. They will stay good in the refrigerator for up to 3 days and even longer in the freezer, for up to 3 months. Just make sure to cool the leftovers completely at room temperature before storing them in an airtight container.
If you use the freezer, you can wrap portions of the casserole in aluminum foil or plastic wrap to prevent freezer burn. Thaw in the refrigerator overnight before you reheat them.
When you’re ready to serve, reheat the portions in a pan over low heat or microwave for 1-2 minutes. You’ll need to reheat a whole casserole into the oven at 325 degrees Fahrenheit for 20-30 minutes.
More Similar Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Creamy Baked Corn Casserole Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 8 oz cream cheese, room temperature
- 4 tbsp unsalted butter, room temperature
- ½ cup whole milk
- 3 cups corn kernels, frozen or canned, drained
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¾ cup cheddar cheese, shredded
Instructions
- Set your oven to 375°F (190°C).
- In a saucepan over low heat, stir together the cream cheese and butter until smooth and melted.8 oz cream cheese, 4 tbsp unsalted butter
- Slowly stir in the milk until the mixture is creamy and well combined.½ cup whole milk
- Mix in the corn, salt, and cayenne pepper. Stir well to coat the corn evenly.3 cups corn kernels, ½ tsp salt, ¼ tsp cayenne pepper
- Pour the mixture into a baking dish and sprinkle the shredded cheddar cheese evenly on top.¾ cup cheddar cheese
- Bake for 30 minutes or until the cheese is golden brown and bubbling.
- Garnish with fresh parsley if desired. Serve hot.
Notes
- Canned Corn: Drain canned corn thoroughly before using.
- Spice Levels: Adjust cayenne pepper to taste or skip it for a milder flavor.
- Make Ahead: Prepare the mixture a few hours ahead of time and refrigerate. Bake just before serving.
Hi Gina,
This is easy quick and delicious…something a little different than the usual side dishes
The only slight change I made was to the shredded cheese topping…I had only a small piece of Cheddar cheese on hand, so I combined it with some shredded Monterey Jack cheese
I would also like to mention that I LOVE how your recipes are written…that you include the ingredients again in each step of the instructions…saves a lot of scrolling back, not that that’s terribly traumatic to have to do!!! LOL
Donna, Thank you for sharing about the recipe card. I write each recipe with my reader in mind working through the steps. I’m happy to hear it’s helpful. Also, I was thinking about putting pepper jack cheese on top for a bit of a spicy kick. Again, thank you for taking the time and sharing you review, I appreciate it.