Easy Cream Cheese Corn Casserole

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 ingredients. 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, thanks to how easy it is to make and the savory flavor your family will enjoy. People practically lick the slow cooker container, just kidding. Creamy corn casserole is loved by so many people, especially when it’s cold outside.

In case you missed these posts: How To Make Cornbread From Scratch, or this one, How To Freeze Corn On The Cob

There’s something about a warm, creamy corn casserole that brings everyone to the table. This Easy Cream Cheese Corn Casserole is rich, cheesy, and comforting, and it comes together with just a handful of simple ingredients you probably already have in your pantry and refrigerator. It’s the perfect side dish for busy weeknights, Sunday dinners, potlucks, and of course, Thanksgiving and Christmas gatherings.

I love recipes like this one because they rely on canned corn, a true food storage staple. When you keep a few cans of corn in your pantry, you’re always just minutes away from a delicious homemade side dish your whole family will enjoy.

Why You’ll Love This Recipe

This casserole is quick to prepare, needing only about 10 minutes of hands-on time. It uses simple pantry ingredients, especially canned corn. It’s creamy, cheesy, and kid-approved. It can be made ahead, which makes holiday cooking so much easier. It doubles easily for large family gatherings and church potlucks.

Items You May Need In The Kitchen:

• Slow Cooker or larger Slow Cooker
• Measuring Spoons

Ingredients

• Frozen Sweet Corn: Frozen corn is my favorite for this recipe because of 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 for this casserole!
• Butter: This helps keep the corn together and prevents water from evaporating, creating a moist, soft, and tasty casserole.
• Sugar: Used to maintain moisture in 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 that you can make it quickly and know 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 you can let it cook while you do the laundry or make a main dish to go with it.

Step Four: Set the Covered Slow Cooker to Low for 3-1/2 Hours.

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 ensure it cooked evenly and the ingredients were properly combined.

Finished Product

Stir and serve warm. Some people may want to use less butter, but I really like it in the recipe.

Cream Cheese Corn Casserole Recipe

How do I store the leftovers?

I store the leftovers in an airtight container in my refrigerator for 2-3 days.

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.

What’s 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’ll 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!

• Turkey
• Chicken
• Steaks
• Hamburgers
• Hot Dogs
• Tossed Salad
• Coleslaw
• Spinach Salad

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 and the butter ahead. 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
• Cilantro
• Your Favorite Grated Cheese, like cheddar cheese

Food Storage Tips

This is a wonderful recipe for using your long-term food storage. You can use home-canned corn, store-bought canned corn, or frozen corn that’s been thawed and drained. If you store freeze-dried corn, rehydrate it in warm water for about 10 minutes, then drain it well and use it in place of canned whole-kernel corn. Cream cheese isn’t shelf-stable, so keep a couple of blocks in your refrigerator.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F (176°C) oven until heated through. You can freeze this casserole for up to 2 months, though the texture may be slightly softer after thawing.

Easy Variations

For a little heat, add a small can of diced green chiles or a chopped jalapeño. For a heartier side, stir in crumbled bacon or diced ham. Swap the cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend. For a crunchy topping, sprinkle crushed buttery crackers or French fried onions over the top before baking.

What to Serve with Cream Cheese Corn Casserole

This side dish pairs beautifully with roast turkey, baked ham, fried chicken, meatloaf, pork chops, pot roast, and barbecue. It’s also a tasty addition to a holiday spread alongside mashed potatoes, green bean casserole, and dinner rolls.

Corn: Everything You Need To Know

Final Word

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