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Top view photo of corn casserole with cream cheese in a white casserole dish.

Corn Casserole With Cream Cheese

Cindy
Corn Casserole With Cream Cheese is a comforting and flavorful dish that's sure to become a family favorite. This recipe is the perfect combination of creamy, cheesy, and sweet, and is the perfect side dish for any occasion.
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Cook Time 40 minutes
Total Time 40 minutes
Course Side Dish Recipes
Cuisine American
Servings 6 servings
Calories 341 kcal

Ingredients
  

  • 8 oz cream cheese
  • 4 tbsp unsalted butter
  • ½ cup whole milk
  • 3 cups frozen corn kernels
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • ¾ cup shredded cheddar cheese

Instructions
 

  • Gather your ingredients and preheat the oven to 375°F/190°C. Then, add the butter and cream cheese to a saucepan and stir together over low heat until the butter has melted.
    Top view photo of a saucepan with cream cheese and butter mixed together until smooth.
  • Add the milk and stir until well combined and creamy.
    Top view photo of a saucepan with milk added to the cream cheese and butter mixture for corn casserole with cream cheese.
  • Add the corn, salt, and cayenne pepper. Stir well.
    Top view photo of a sauce pan with corn, salt, and cayenne pepper added and mixed until smooth.
  • Transfer the mixture to a baking dish and sprinkle the shredded cheese on top.
    Top view photo of the corn mixture in a casserole baking dish with cheese sprinkled on top.
  • Bake for 30 minutes until the cheese is browned and bubbling.
    Photo of corn casserole with cream cheese, fully baked and golden on top, and ready to serve.

Notes

  • Top with a little chopped fresh parsley if desired.
  • Canned corn will also work well here.
  • The corn casserole will keep well in the fridge up to 4 days and can be reheated in the oven.
    • Keyword corn casserole with cream cheese