Cream Cheese Corn Casserole

Cream Cheese Corn Casserole is creamy, cheesy, slightly sweet from the corn, and totally crowd-pleasing. It’s one of those easy side dishes that disappears fast at potlucks, holiday dinners, or weeknight meals. The rich cream cheese sauce hugs every kernel of corn, while melted cheddar on top adds that irresistible golden finish.

 Ingredients

• 8 oz cream cheese, cubed and softened

• 4 tablespoons butter (salted or unsalted)

• ⅓ cup milk

• ½ teaspoon salt

• Black pepper, to taste

• 18 oz frozen sweet corn, thawed

• Pickled jalapeños, diced (optional) – to taste

• 1 cup sharp cheddar cheese, shredded

 Instructions

Step 1: Make the Creamy Base

Preheat your oven to 350°F (175°C).
In a medium saucepan over low heat, combine the cubed cream cheese and butter. Stir gently as they melt together.

Tip: It may look slightly lumpy at first — that’s normal! Once you add the milk, it will become smooth and creamy.

Step 2: Season and Stir

Pour in the milk and stir until the sauce is silky. Add salt and black pepper to taste.
Mix in the thawed corn and diced jalapeños (if using). Stir well so every kernel gets coated in that rich, creamy sauce.

Step 3: Assemble and Top

Transfer the corn mixture into an 8×8-inch baking dish or 2-quart casserole dish. Spread it out evenly, then sprinkle the shredded cheddar cheese over the top.

Step 4: Bake

Bake for about 20 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

Let it cool for a few minutes before serving — it thickens slightly as it rests.

 Conclusion

This Cream Cheese Corn Casserole is the perfect balance of creamy, cheesy, and comforting with just a hint of sweetness. Add jalapeños for a little kick or keep it classic and mild — either way, it’s a guaranteed hit. Serve it alongside roasted meats, barbecue, or holiday favorites, and watch everyone go back for seconds!