Creamy, cheesy, sweet, and savory this Cheesy Cream Cheese Corn Casserole is the ultimate side dish comfort food. Perfect for potlucks, holidays, or a cozy family dinner, it’s loaded with sweet corn, smooth cream cheese, tangy sour cream, and a golden buttery cracker topping that adds just the right crunch. It’s quick to prep and a guaranteed crowd-pleaser!

Ingredients:

2 cans (15 oz each) sweet corn, drained
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup milk
1/4 cup sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1/2 cup crushed buttery crackers (for topping)
2 tablespoons melted butter (for topping)

Instructions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, blend together the softened cream cheese, sour cream, milk, sugar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Stir in the drained sweet corn, mixing well to ensure the corn is evenly coated.
Spread the mixture into a greased 9×13-inch baking dish.
Sprinkle shredded cheddar cheese evenly over the top.
In a small bowl, mix the crushed buttery crackers with melted butter until combined.
Sprinkle the cracker mixture evenly over the cheese layer.
Bake for 30–35 minutes, until the casserole is hot and bubbly and the top is golden brown.
Serve warm and enjoy the cheesy goodness!

Variations

Add a spicy kick:
Stir in a finely chopped jalapeño or a dash of cayenne pepper to give the casserole a gentle heat that balances beautifully with the sweetness of the corn and the richness of the cream cheese. It’s perfect for those who like a little extra flavor punch.
Swap in different cheeses:
Feel free to experiment with cheese combinations—try sharp white cheddar, Monterey Jack, or even pepper jack for added zest. A smoky gouda or a creamy Havarti can also elevate the flavor profile and make the dish feel gourmet.
Make it meaty:
For a heartier version, fold in 1 cup of cooked and crumbled bacon or diced ham before baking. The savory, salty meat pairs wonderfully with the creamy texture and adds satisfying bulk to make this a main dish option.

Cooking Notes

Drain the corn well:
Too much liquid can make the casserole watery. After draining the canned corn, you can even pat it lightly with paper towels to remove excess moisture for a thicker, more set texture once baked.
Use room-temperature cream cheese:
Letting the cream cheese soften makes it much easier to blend with the other ingredients, ensuring a smooth, lump-free base. Cold cream cheese can leave behind small chunks that don’t melt as evenly.
Watch the topping closely:
If your cracker topping starts to brown too quickly before the casserole is done, cover the dish loosely with foil during the last 10 minutes of baking to prevent burning while still allowing it to stay crisp.

Serving Suggestions

Pair it with roasted meats:
This casserole makes a fantastic side for roast chicken, pork chops, or glazed ham. Its creamy, cheesy richness complements the savory depth of roasted or grilled proteins, making it perfect for weeknight dinners or holiday spreads.
Add a fresh side:
Balance the richness of this dish with a crisp green salad, steamed green beans, or sautéed spinach. The freshness and acidity will help cut through the creamy texture and round out your meal.
Serve at brunch:
This casserole isn’t just for dinner—it’s a great addition to a brunch table alongside scrambled eggs, breakfast sausage, and fruit. Its sweet-savory profile works well in a breakfast spread, especially during the holidays.

Tips

Make ahead for convenience:
You can assemble the casserole a day in advance and refrigerate it, unbaked, until ready to cook. Just let it sit at room temperature for 15–20 minutes before baking to ensure even cooking.
Double for a crowd:
Feeding a big group? Simply double the recipe and use two baking dishes. It’s easy to scale and holds up well for potlucks, family gatherings, or holiday meals where you need something low-fuss and delicious.
Store and reheat like a pro:
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or reheat the whole dish in the oven at 300°F until warmed through, adding a touch of milk or cream if needed to restore moisture.

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Nutritional Information (Per Serving)

Calories: 320 kcal
Protein: 5 g
Sodium: 360 mg

Frequently Asked Questions

Can I use frozen corn instead of canned corn?
Absolutely! Just thaw and drain the frozen corn before adding it to the mixture. It works just as well and sometimes has a fresher flavor. If using fresh corn cut off the cob, cook it slightly before mixing it in.
How can I make this casserole gluten-free?
To make it gluten-free, simply swap out the buttery crackers with a gluten-free cracker alternative or crushed gluten-free cornflakes. Double-check all other ingredients, especially the cream cheese and sour cream, to ensure they are certified gluten-free.
Can I freeze this casserole?
Yes, this casserole freezes well! Bake it, let it cool completely, then cover tightly and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 325°F until warmed through. The texture may change slightly, but the flavor stays delicious.
What if I don’t have sour cream?
You can substitute plain Greek yogurt for sour cream if needed. It offers a similar tang and creaminess and works especially well if you want to lighten things up just a little.

Conclusion

This Cheesy Cream Cheese Corn Casserole is one of those dishes that people always come back for seconds (and thirds). It’s creamy, rich, and just the right amount of sweet and savory, with a buttery topping that brings it all together. Whether you’re feeding a crowd, prepping for the holidays, or just need a comforting side dish for dinner tonight, this casserole hits the spot every time. Make it once, and it just might earn a permanent spot in your recipe rotation!

Cheesy Cream Cheese Corn Casserole

Author: Avery
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

2 cans (15 oz each) sweet corn, drained
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup milk
1/4 cup sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1/2 cup crushed buttery crackers (for topping)
2 tablespoons melted butter (for topping)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, blend together the softened cream cheese, sour cream, milk, sugar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Stir in the drained sweet corn, mixing well to ensure the corn is evenly coated.
Spread the mixture into a greased 9×13-inch baking dish.
Sprinkle shredded cheddar cheese evenly over the top.
In a small bowl, mix the crushed buttery crackers with melted butter until combined.
Sprinkle the cracker mixture evenly over the cheese layer.
Bake for 30–35 minutes, until the casserole is hot and bubbly and the top is golden brown.
Serve warm and enjoy the cheesy goodness!

Notes

Want to spice it up? Add a pinch of cayenne or chopped jalapeños for a little heat.
For extra richness, use full-fat dairy — this is comfort food after all.
This dish reheats beautifully, so don’t worry if you have leftovers (you probably won’t).

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 320 kcal
Sugar: 7 g
Sodium: 360 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 45 mg

Keywords: cheesy corn casserole, cream cheese corn, easy corn bake, corn side dish, holiday sides