Cheesy Corn Casserole

When you’re short on time but still want to serve up something that’ll make the whole family go back for seconds (and maybe just a fork straight out of the casserole dish), this Canned Cream Corn Recipe is your new dinner hero. Cream Cheese Corn Casserole is everything you love about comfort food—rich, creamy, extra-cheesy—without any kitchen drama or fancy steps.

We’re talking simple, crowd-pleasing ingredients, one pot, and pure cheesy corn magic. Whether it’s a busy weeknight, a holiday side dish, or you’re feeding a crowd of hungry humans, this is the only corn casserole recipe you’ll ever need.

Why You’ll Love This Canned Cream Corn Recipe

• Foolproof: Minimal steps, max flavor. Even if you’ve burned water before, you can nail this one.
• Versatile: Works with canned, frozen, or fresh corn—just drain and go.
• Customizable: Toss in jalapeños, green chiles, or even bacon if you’re feeling fancy.
• Make-ahead friendly: Assemble it early, then bake when you’re ready to eat.
• Seriously, SO cheesy: Cream cheese and sharp cheddar join forces for the richest, dreamiest texture.

Let’s be honest—sometimes corn is a little…boring. This recipe makes it a star.

Seriously, you probably have most of this in your kitchen right now.

How to Make Canned Cream Corn Casserole (Cheesy, Creamy, and Easy!)

Let’s break it down into bite-sized steps, just the way we like:

1. Melt the Good Stuff:
   In a medium pot over low heat, toss in your cream cheese (cubed) and butter. Stir until it’s mostly melted and looks a little lumpy (don’t panic, it smooths out later).

2. Add the Milk:
   Pour in the milk and keep stirring. Suddenly, everything will become smooth and dreamy.

3. Corn Time:
   Dump in your drained canned corn (or thawed frozen/fresh), salt, and pepper. Stir in any extras—like jalapeños or green chiles—if you want.

4. Assemble and Bake:
   Spread the corn mixture into an 8×8-inch baking dish (or 2-quart casserole). Top with ALL the shredded cheddar. Don’t be shy.

5. Bake:
   Slide the whole thing into a 350°F oven for about 20 minutes, until golden, bubbly, and impossible to resist. Let it sit for a couple minutes before diving in (or don’t—we won’t judge).

How to Make It Your Own

The fun of this casserole is how easy it is to riff on:

• For a little heat: Add pickled or fresh jalapeños.
• For extra color: Stir in Rotel (drained) or green chiles.
• For serious decadence: Top with crispy bacon bits.
• For crunch: Scatter crushed Ritz crackers or tortilla chips on top before baking.

Let your mood (or whatever’s in your pantry) be your guide.

Can I Make This Cream Cheese Corn Casserole Ahead?

You bet! It’s perfect for busy days or holidays.

• Assemble in advance: Spread the finished mixture in your casserole, top with cheese, cover, and stash in the fridge for up to 2 days.
• To bake: Let it come to room temperature, then bake as usual. Add a few extra minutes if it’s straight from the fridge.

Slow Cooker Option

Running out of oven space? Make it in the slow cooker! Combine everything in the slow cooker, set on low for 2-3 hours (stir once or twice), then top with cheese and let it melt just before serving.

Serving & Storage Tips

• Serving suggestions: This casserole goes with everything—roast chicken, ham, holiday spreads, or a veggie night. It’s also great just by itself. No judgment.
• Leftovers: Store covered in the fridge for up to 3 days. Reheat in the oven or microwave until warm and gooey again.
• Freezer-friendly? Technically yes, but the texture gets a little softer after thawing. Still tasty, though!

FAQ

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