Cream Cheese Corn Casserole

The Side Dish Everyone Will Fight Over

Some side dishes quietly support the main course… and then there are those that steal the spotlight. This Cream Cheese Corn Casserole clearly belongs to the latter. Creamy, cheesy, with just a hint of tang, and finished with a buttery, crunchy topping, it’s the ultimate comfort food with an indulgent twist.

Whether it’s gracing your Thanksgiving table, winning hearts at a potluck, or complementing a simple roast chicken, this casserole promises to impress every crowd.

Equipment You’ll Need

9×13-inch or 2-quart baking dish
Large mixing bowl
Whisk & spatula
Microwave-safe bowl
Measuring cups & spoons

Ingredients

Casserole Base

4 cups corn kernels (fresh, thawed frozen, or drained canned)
8 oz full-fat cream cheese, softened and cubed
½ cup (1 stick) unsalted butter, melted
½ cup sour cream
2 large eggs, lightly beaten
1 cup shredded sharp cheddar cheese, divided
1 (4 oz) can diced green chiles, drained (optional)
2 Tbsp granulated sugar
1 box (6.5 oz) corn muffin mix (like Jiffy)
½ tsp garlic powder
Salt & black pepper, to taste

Topping

¼ cup crushed buttery crackers (like Ritz) or
2 Tbsp reserved corn muffin mix + 1 Tbsp melted butter

Step-by-Step Instructions

1. Prep & Preheat

Preheat your oven to 350°F (175°C). Grease your baking dish with butter or non-stick spray.

2. Make the Creamy Base

In a microwave-safe bowl, heat the cream cheese with ¼ cup melted butter in 30-second intervals until smooth. Stir in the remaining butter, sour cream, and beaten eggs until fully combined.

3. Mix in the Flavor

Fold in the corn, ½ cup cheddar cheese, green chiles (if using), sugar, garlic powder, salt, and pepper. Mix gently but thoroughly.

4. Add the Muffin Mix

Sprinkle the corn muffin mix over the mixture and fold gently until just combined. Avoid overmixing to keep the casserole light and fluffy.

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