Crisp edges giving way to a supremely creamy interior, this Cream Cheese Corn Casserole is a study in contrasts that delights the palate. The sweetness of the corn is beautifully balanced by the tangy cream cheese and a subtle savory note, creating a symphony of flavors in every bite.
This recipe works because it relies on simple, readily available ingredients and a straightforward technique. The cream cheese adds richness and body that elevates it beyond a standard corn side dish, while the eggs provide structure and a subtle custardy texture. This casserole is perfect for potlucks, holiday gatherings, or even a simple weeknight meal when you crave something comforting and satisfying. For another comforting side dish, check out this creamy steak and potato soup!
Why you’ll love this Creamy Dreamy Cream Cheese Corn Casserole
- It’s incredibly easy to make with minimal prep time.
- The combination of sweet corn and tangy cream cheese is simply irresistible.
- This cream cheese corn casserole is a guaranteed crowd-pleaser for any occasion.
- It’s a versatile side dish that pairs well with a variety of main courses.
- The creamy texture is incredibly satisfying and comforting.
- Leftovers are just as delicious, making it a great make-ahead option.
Ingredients & Substitutions
- 2 (15 ounce) cans of sweet corn, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 cup chopped fresh chives, for garnish
Cream cheese corn casserole makes every moment feel uplifting. Tip: For a tangier flavor, you can use Neufchâtel cheese in place of the cream cheese. It has a similar texture but slightly less fat.
How to make Creamy Dreamy Cream Cheese Corn Casserole
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish to prevent sticking.
Step 2: Combine Ingredients
In a large bowl, combine the drained corn, softened cream cheese, sour cream, melted butter, sugar, and eggs. Mix well until the mixture is smooth and creamy.
Step 3: Add Dry Ingredients
Add the flour, salt, and pepper to the corn mixture. Stir until just combined. Be careful not to overmix, as this can result in a tougher casserole.
Step 4: Bake the Casserole
Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
Step 5: Cool and Garnish
Let the casserole cool slightly before serving. Garnish with fresh chives, if desired, for a pop of color and fresh flavor.
Chef’s Tip: If the top starts to brown too quickly, you can loosely tent the baking dish with foil during the last 10-15 minutes of baking.
Tips for Success
- Make sure your cream cheese is fully softened before mixing to ensure a smooth and creamy texture.
- Don’t overmix the batter after adding the flour. Overmixing can develop the gluten, resulting in a tougher casserole.
- Bake the casserole until it’s golden brown and set, but not dry. A slight jiggle in the center is okay, as it will continue to set as it cools.
- For a richer flavor, use whole milk sour cream.
Serving Suggestions
This Cream Cheese Corn Casserole is a versatile side dish that pairs well with a variety of main courses. It’s delicious with grilled chicken, roasted turkey, or even a hearty beef stew. For a complete meal, serve it alongside a fresh salad and some crusty bread. Consider pairing it with creamy jack cheese chicken for a comfort food feast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in 30-second intervals until heated through. You may need to add a splash of milk or cream to restore some of the moisture.
Frequently Asked Questions
Can I freeze this casserole?
While you can freeze this casserole, the texture may change slightly upon thawing. The cream cheese can sometimes become a bit grainy. For best results, consume within 2-3 months. Thaw completely in the refrigerator before reheating.
Can I use frozen corn?
Yes, you can substitute frozen corn for canned corn. Be sure to thaw the corn completely and drain any excess liquid before adding it to the recipe.
Can I add other vegetables to this casserole?
Absolutely! Feel free to get creative and add other vegetables like chopped bell peppers, onions, or jalapenos. Just be sure to adjust the cooking time as needed.
In conclusion, this Creamy Dreamy Cream Cheese Corn Casserole is a simple yet elegant side dish that’s sure to become a family favorite. The creamy texture, sweet corn flavor, and easy preparation make it a winner for any occasion. Give it a try and let us know what you think in the comments below!
Creamy Dreamy Cream Cheese Corn Casserole
This Cream Cheese Corn Casserole is the ultimate side dish! It’s a delightful blend of sweet corn, tangy cream cheese, and a hint of savory goodness, all baked to a golden perfection. The creamy texture and sweet corn flavor make it a guaranteed crowd-pleaser for potlucks, holidays, or any weeknight meal. It’s so simple to make, and the comforting flavors will have everyone asking for seconds! Prepare for a dish that’s both elegant and easy, offering a taste of home with every spoonful. This casserole is guaranteed to become a family favorite. Get ready for a burst of creamy, corny goodness that’s irresistible!
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 (15 ounce) cans of sweet corn, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 cup chopped fresh chives, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 8×8 inch baking dish.
- In a large bowl, combine the drained corn, softened cream cheese, sour cream, melted butter, sugar, and eggs. Mix well until smooth and creamy.
- Add the flour, salt, and pepper to the corn mixture. Stir until just combined. Be careful not to overmix.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
- Let the casserole cool slightly before serving. Garnish with fresh chives, if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper to the mixture. This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. For a richer flavor, substitute half-and-half for the sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg