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This Cream Cheese Corn Casserole is made with sweet corn and diced green chiles all baked together in a rich cream cheese sauce! This is the ultimate comfort food and makes the perfect side dish for holidays or potlucks.
Here in the Midwest, corn dishes are just a way of life. We’re putting corn on the table multiple times a week, whether it’s sweet corn on the cob, our Jiffy corn casserole, or cornbread salad. And of course this summer corn salad is always a hit!
We love this rich cream cheese corn casserole for holiday dinners or just when we’re feeling like we need a pile of comfort food.
The rich cream cheese sauce bakes up to make a thick and creamy corn casserole that is seriously hard to resist.
You know what else is popular here in the Midwest? Casseroles! Like our broccoli rice casserole, our chicken pot pie casserole, and this corn casserole!
Ingredient Notes:
Corn – Fresh or frozen corn will work. We usually go with frozen to keep things simple.
Creamy Cheese Sauce – You’ll melt together butter, cream cheese, and milk.
Green Chiles – This adds a little contrast to the sweet corn without adding much heat. You can swap in canned jalapenos for more spice, if you like.
Cheese – Cheddar and monerey jack or pepper jack will be great here.
What We Love About This Recipe:
- It’s a pretty quick casserole recipe that doesn’t require a lot of preparation.
- All that creamy, cheesy flavor!
- The dish isn’t really spicy, but we love the contrast of the green chiles with the sweet corn.
How to Make Corn Casserole:
Cheese Sauce: Add the cream cheese, milk, and butter to a sauce pan and stir together over medium heat until well combined.
Tip: You can start pre-heating the oven while you make the sauce.
Combine: Add the corn, green chiles, pepper jack cheese and salt and pepper to a bowl. Pour the cheese sauce over the top.
Stir: Give everything a big stir and make sure it’s well combined.
Bake: Spread it into a greased 8×8 baking dish and then top it off with a bit of cheddar. Bake for 40 minutes in the oven or until it is hot and bubbly!
Additions:
This dish is easy to customize! Try adding in a few of these favorites:
- Crispy Bacon
- Green Onions
- Minced Jalapeno
- Crispy Fried Onions
Related Recipes:
FAQs:
You can keep this creamy corn casserole stored in an airtight container in the refrigerator for 3 to 4 days.
Yes, if using fresh corn, just cut it from the cob. If using canned, drain well. Frozen corn may be used straight from the freezer.
More Casserole Recipes:
- Crack Chicken Casserole
- Taco Spaghetti Casserole
- Spinach Casserole
- Doritos Chicken Casserole
- Air Fryer Green Bean Casserole
- Chicken Broccoli Casserole
Cream Cheese Corn Casserole
Ingredients
- 8 ounces cream cheese cubed
- 4 tablespoons butter
- ¼ cup milk
- 6 cups frozen corn
- 1 cup shredded pepper jack cheese
- 4 ounces canned diced green chiles
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ cup shredded cheddar
- Parsley for garnish
Instructions
- Preheat oven to 350 degrees. Butter an 8×8 baking dish.
- Add the cream cheese, butter, and mik to a large saucepan and stir over medium heat until melted and smooth.
- Remove from the heat and stir in the corn, pepper jack, green chiles, and salt and pepper. Stir to combine.
- Spread mixture into prepared baking dish and top with the remaining cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 10 minutes more.
- Serve immediately.
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