This Cheesy Cream Cheese Corn Casserole is the perfect comfort food dish that blends creamy, savory, and slightly sweet flavors all in one. It’s made with pantry staples and layered with melty cheddar cheese and a buttery cracker topping for a crisp finish. I love how easy it is to throw together, and it’s always a crowd-pleaser at family dinners or potlucks.

Cheesy Cream Cheese Corn Casserole

Why You’ll Love This Recipe

I find this casserole incredibly satisfying because it hits that perfect balance between creamy and crunchy. The cream cheese and sour cream make every bite velvety smooth, while the sweet corn adds a pop of natural sweetness. The buttery cracker topping brings a savory crunch that contrasts beautifully with the soft, cheesy interior. It’s also quick to prep and perfect for making ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

Directions

I start by preheating my oven to 350°F (175°C).
In a large mixing bowl, I blend the softened cream cheese, sour cream, milk, sugar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Then I stir in the drained sweet corn, making sure it’s well coated with the mixture.
I spread the corn mixture evenly into a greased 9×13 inch baking dish.
After that, I sprinkle the shredded cheddar cheese evenly across the top.
In a small bowl, I combine the crushed buttery crackers with melted butter, then sprinkle that mixture over the cheese layer.
I bake the casserole for 30–35 minutes, until it’s bubbly and golden on top.

Servings and timing

Prep Time: 10 minutes
Baking Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings
Calories: Approximately 320 kcal per serving

Variations

I sometimes use frozen corn instead of canned—just thaw it beforehand.
For an extra cheesy kick, I add a handful of mozzarella or pepper jack cheese.
If I’m in the mood for some heat, I stir in a chopped jalapeño or a dash of cayenne pepper.
To make it vegetarian-friendly, I choose a cheese with vegetable-based rennet and skip any meat-based ingredients.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 10–15 minutes, or until warmed through. If I’m in a rush, I microwave individual portions for about 1–2 minutes. To maintain the crispy topping, I recommend reheating in the oven when possible.

FAQs

What can I substitute for sour cream?

I like using plain Greek yogurt as a substitute—it gives the same creamy texture with a bit of tang.

Can I make this casserole ahead of time?

Yes, I often prepare it the night before. I assemble everything except the cracker topping, refrigerate it, then add the topping just before baking.

Is it possible to freeze this dish?

Yes, I freeze it before baking. I cover it tightly with foil and freeze for up to 2 months. When I’m ready, I thaw it overnight in the fridge and bake as directed.

How can I make this dish spicier?

To turn up the heat, I add chopped green chilies, a diced jalapeño, or a pinch of crushed red pepper flakes.

Can I make it gluten-free?

Absolutely. I use gluten-free crackers or crushed cornflakes for the topping to keep it gluten-free.

Conclusion

Cheesy Cream Cheese Corn Casserole is one of those dishes I keep coming back to because it’s simple, flavorful, and always hits the spot. Whether I’m serving it as a side dish during the holidays or making it for a cozy weeknight meal, it never fails to impress. The creamy corn base, cheesy top, and crunchy finish make it an instant favorite.