Today, I’m going to share my cream cheese corn casserole. It’s made with frozen corn in a slow cooker or crock pot, with cream cheese, butter, and a few other things. It’s one of those set-and-forget recipes to cook while you do other things around the house.
Here’s the deal, I buy canned corn, but let’s be real here, fresh or frozen corn is my favorite! I buy the sweet frozen corn at Costco, it’s so good! This corn casserole is a favorite at every group gathering, I promise. It’s the cream cheese that gives it the cream-style corn texture, so make it and enjoy it for days to come.
Don’t look at the fat content or worry about a few extra calories, you only make this casserole two or three times a year. It’s a perfect one for family reunions or large family dinners based on how easy it is to make and the savory flavor your family will enjoy. People practically lick the slow cooker container, just kidding. A creamy corn casserole is loved by so many people, particularly when it’s cold outside.
Items You May Need In The Kitchen:
- Frozen Sweet Corn: Frozen corn is my favorite corn for this recipe with its fresh flavor and it isn’t soft and mushy.
- Cream Cheese: Soft, creamy, mild-tasting cheese made with milk and cream. The perfect cheese to use when making this casserole!
- Butter: This helps to keep the corn together and prevents the water from evaporating, which creates a moist, soft, and tasty casserole.
- Sugar: Used to maintain moisture, creating a sweet corn casserole.
- Water: Water keeps the recipe from drying out.
- Milk: Milk helps keep the recipe moist.
Cream Cheese Corn Casserole Instructions
Step One: Gather Your Ingredients
This recipe has so few ingredients you can make it so quick and know that your family will love it! I only used half of this bag of frozen corn, it has 5 pounds! We’ll use the other half another day this week.
Step Two: Add the Frozen Sweet Corn to Your Slow Cooker
I hope you can get some Costco frozen white sweet corn, but if you can’t, just buy some frozen corn at your local grocery store. I didn’t grease the slow cooker.
Step Three: Add the Cream Cheese, Butter, Sugar, Water, and Milk
This recipe is so easy to put together, and then you let it cook as you do the laundry or make a main dish to go with it.
Step Four: Set the Covered Slow Cooker for 3-1/2 Hours on Low.
I love having a slow cooker for side dishes just like this one. When I was working full-time I used my slow cooker all the time since the meals could be cooked while I was gone. What a lifesaver!
Step Five: Stir Halfway Through the Cooking Process.
About halfway through, I removed the lid and stirred the mixture to make it cook evenly and make sure the ingredients were combined properly.
Stir and serve warm. Some people may want to use less butter, but I really like it as part of the recipe.
Cream Cheese Corn Casserole Recipe
- 2-1/2 pounds of frozen corn, I buy the Costco frozen sweet white corn
- 8 ounces of cream cheese
- 1/2 cup of butter
- 2 tablespoons of sugar
- 2 tablespoons of water
- 2 tablespoons milk
1. Gather your ingredients.
2. Add the frozen sweet corn to your slow cooker.
3. Add the cream cheese and butter.
4. Now add the sugar, water, and milk.
5. Set the covered slow cooker for 3-1/2 hours on low.
6. Stir and serve warm.
Bake it in the Oven
You can bake this recipe in your oven using a greased baking dish (9 by 13) at (325°F) = (162°C) and covered with foil for 45-60 minutes or until heated through. Soften the cream cheese ahead as well as the butter. Mix all the ingredients in a bowl and scoop or pour them into your baking dish.
How do I store the leftovers?
I store the leftovers in an airtight container for 2-3 days in my refrigerator.
Can I freeze this casserole?
I wouldn’t recommend it because, for one thing, the corn was frozen before, plus cream cheese doesn’t freeze well. Fresh is best with this recipe.
Can I freeze this recipe ahead of time?
This recipe is so easy I wouldn’t recommend making it ahead and freezing it because the cream cheese wouldn’t have the best consistency after freezing.
What is the difference between corn casserole and corn pudding?
Corn pudding is creamier and is made with eggs and cornstarch which makes it similar to a custard. This corn casserole is basically a sweet creamy corn side dish.
How do you reheat this corn casserole?
If by chance there are any leftovers, I just microwave it in a safe bowl until heated through. You could reheat it in a pan or skillet on medium heat so you don’t scorch it.
Can I use canned corn for this recipe?
You can but it will have a totally different consistency and flavor. Fresh or frozen corn makes this recipe taste so much better.
What can I serve with this recipe?
The possibilities are endless, it’s so good!
- Hot Dogs
- Tossed Salad
- Spinach Salad
I don’t have a slow cooker can I bake this mixture in the oven?
As mentioned in the recipe above, you can bake this recipe in a greased baking dish (9 by 13) at (325°F) = (162°C) and cover with foil for 45-60 minutes or until heated through. Soften the cream cheese ahead, as well as the butter. Mix all the ingredients in a bowl and scoop them into your 2-quart baking dish.
Does this recipe need salt and pepper?
I didn’t use any, but you may want to add some. I try to limit my salt/sodium intake when possible.
How can I garnish this casserole?
I buy a lot of green onions for many entree add-ons, so I can chop them and sprinkle them on just about any dish.
Can I use heavy cream instead of cream cheese?
Yes, you can. Heavy cream can be substituted 1:1 in this recipe. If you think about it, the cream cheese melts, so yes, it does work.
What else can I add to this recipe to change it up a bit?
- Crumbled Bacon
- Green Chilies
- Your Favorite Grated Cheese like cheddar cheese
Let me know if you try making my cream cheese sweet corn casserole and if you already make it with your own recipe. Do you add any other ingredients? You know I love to hear your thoughts and ideas so I can share them with my reader friends! May God Bless this world, Linda