Cheesy Cream Cheese Corn Casserole — an easy, crowd-pleasing bake with creamy texture, crunchy buttery topping, and simple pantry ingredients. Perfect for weeknights, holidays, and potlucks.
Equipment (what you’ll need)
- Large mixing bowl
- Electric mixer or sturdy whisk (an electric mixer makes it silkier)
- Measuring cups and spoons
- Spatula or wooden spoon
- 9×13-inch (23×33 cm) baking dish (greased)
- Small bowl for topping
- Oven thermometer (optional, for baking accuracy)
Ingredients (accurate quantities)
- 2 cans (15 oz each) sweet corn, drained
- 1 package (8 oz / 226 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/2 cup (about 56 g) shredded cheddar cheese, plus extra for sprinkling if desired
- 1/4 cup (60 ml) milk
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste (start with 1/2 teaspoon salt)
- 1/2 cup crushed buttery crackers (about 50–60 g)
- 2 tablespoons (28 g) melted butter
Step-by-step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. (I always whisper to the oven “warm up,” because rituals help; you don’t have to — but it’s oddly satisfying.)
- Soften and mix the base. In a large bowl, beat the softened cream cheese until smooth using an electric mixer or whisk. Add the sour cream, milk, sugar, garlic powder, onion powder, and salt & pepper. Beat until the mixture is silky and even — no lumps.
- Fold in the corn. Add the drained sweet corn to the cream-cheese mixture. Gently fold until the kernels are fully coated and evenly distributed. Taste and adjust salt/pepper. (If it tastes shy, give it a pinch more salt.)
- Transfer to baking dish. Spread the corn mixture evenly into the prepared 9×13-inch dish. Smooth the top with a spatula.
- Add cheese layer. Sprinkle the shredded cheddar evenly over the top of the corn mixture. Don’t be stingy — cheese is courage.
- Make the buttery topping. In a small bowl, combine crushed buttery crackers with the melted butter. Mix until crumbs are moistened. Scatter the crumb mixture over the cheddar layer, covering as evenly as possible.
- Bake. Place the dish in the preheated oven and bake for 30–35 minutes, or until the casserole is bubbling at the edges and the topping is golden brown. If you like extra browning, you can broil for 1–2 minutes at the end—watch closely.
- Rest and serve. Remove from oven and let rest for 5–10 minutes before serving. This helps the casserole set and makes serving neater.
Tips to ensure success (how to make it perfect)
- Bring dairy to room temperature. Softened cream cheese and room-temp sour cream mix more smoothly — no lumps.
- Don’t over-drain the corn. You want corn that’s not soggy but still moist; overly dry corn can make the casserole tough. Drain briefly and shake off excess.
- Texture control: If the casserole seems too thick before baking, add an extra tablespoon or two of milk to loosen it. If it’s too loose, a little more cheese or an extra 1/4 cup crushed crackers folded gently can help.
- Even browning: For a uniformly golden topping, press the cracker crumbs lightly so they make contact with the cheese.
- Taste and season: Because canned corn varies in sweetness and salt content, always taste the mixed filling and adjust salt, pepper, or a pinch more sugar if your corn is very tart or tinny.
- Avoid drying out: If the topping browns too fast but the center isn’t bubbling yet, tent foil lightly over the dish to allow the center to finish cooking without burning the top.
Variations & additions (tailor to taste)
- Spicy twist: Stir in 1–2 diced jalapeños or 1/2 tsp cayenne for heat.
- Herbed version: Mix 1–2 tbsp chopped fresh chives or parsley into the filling for brightness.
- Bacon upgrade: Fold in 4 ounces (about 8 slices) cooked, chopped bacon, or sprinkle crisp crumbles on top before serving.
- Cheese swap: Use pepper jack or smoked gouda for a different flavor profile.
- Cornswap: Use fresh or frozen corn (about 3 cups) — if using frozen, thaw and drain; if using fresh, blanch briefly.
- Vegetable boost: Stir in 1 cup of diced bell pepper or sautéed onions & peppers for extra veg and color.
- Gluten-free option: Replace buttery crackers with gluten-free crackers or crushed gluten-free cornflakes.
Storage & reheating
- Refrigeration: Cool completely, cover tightly with foil or an airtight lid, and refrigerate for up to 3–4 days.
- Freezing: For longer storage, freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. (Note: texture may soften slightly after freezing.)
- Reheating: Reheat individual portions in the microwave for 1–2 minutes until warm. For best texture, reheat the whole dish in a 350°F (175°C) oven for 15–20 minutes (covered for the first 10 minutes, uncovered the last 5) until heated through and the topping crisps again.
Approximate nutrition per serving (estimate)
This is a rough estimate for 8 servings (one-eighth of the casserole). Ingredients and brands vary; use this only as a guideline.
- Calories: ~280 kcal per serving
- Protein: ~8–10 g
- Carbohydrates: ~26–30 g (sugars ~8–12 g)
- Fat: ~18–20 g
- Fiber: ~2–3 g
- Sodium: variable — likely 350–550 mg (depends heavily on canned corn and added salt)
(If you need a precise nutrition label for dietary reasons, tell me and I’ll calculate it exactly with specific brands and serving count.)
Timing (overview)
- Prep time: 10–15 minutes
- Bake time: 30–35 minutes
- Resting time: 5–10 minutes
- Total time: 45–60 minutes (depending on prep speed)
Frequently Asked Questions (FAQs)
Q: Can I make this ahead for a potluck?
A: Yes — assemble, cover, and refrigerate for up to 24 hours. Bake just before serving; add 5–10 extra minutes to the bake time if baking straight from cold.
Q: Can I use low-fat cream cheese or sour cream?
A: Yes, but the casserole will be slightly less rich and creamy. You may want to add a tablespoon more milk or an extra 1/4 cup cheese to preserve creaminess.
Q: Is this recipe suitable for vegetarians?
A: Yes, as written it’s vegetarian. To keep it meat-free, avoid bacon add-ins.
Q: My topping gets soggy — how do I keep it crisp?
A: Press crumbs lightly into the cheese before baking and avoid covering the casserole until it’s cool. Re-crisp under the broiler for 1–2 minutes if needed.
Q: Can I reduce the sugar?
A: Yes — you can lower the sugar to 2 tablespoons or omit it entirely if you prefer less sweetness. The sugar helps balance the cream cheese tang with the corn sweetness, so reduce gradually and taste.
Q: How many people does this serve?
A: Typically 8 side-dish servings. If serving as a main with sides, plan for 6 generous portions.
Final note (a little human nudge)
Go on — make it. The first spoonful is oddly emotional: warm, a little guilty, entirely comforting. It’s the kind of dish that makes people ask for the recipe without thinking. If you want, I can convert this to a smaller dish, scale the recipe, or make a low-calorie version. Which one sounds tempting right now?