Categories Easy Recipes, Side Dish

Easy Cream Cheese Corn Casserole

by Annmarie

Easy side dish recipes like this cheesy corn casserole are perfect for holiday dinners, potlucks, and family meals. This Cream Cheese Corn Casserole with Green Chiles is rich, creamy, and packed with comforting flavor, making it a delicious addition to any dinner table.

This casserole is the kind of side dish that quickly becomes a family favorite. It is warm, cheesy, and slightly decadent, with a soft and creamy texture that makes every bite incredibly satisfying.

Cream cheese is what gives this corn casserole its signature richness. Its delicate tang balances the natural sweetness of the corn beautifully, creating a flavor that feels both cozy and irresistible.

The addition of green chiles gives the dish a subtle kick and makes it especially perfect for Southwestern or Mexican inspired meals. It adds just enough flavor to keep the casserole interesting without overpowering the creamy corn base.

One of the best things about this recipe is its flexibility. You can make it with frozen thawed corn for convenience or use fresh corn when it is in season for an even sweeter and brighter flavor.

It is also great for make ahead prep. You can serve it straight from the skillet for a quick side dish, or refrigerate it and bake it later until hot, bubbly, and ready to serve.

This cheesy corn casserole pairs especially well with barbecue chicken, grilled meats, tacos, or rice based meals. It is a nice change from more traditional sides and always stands out on the plate.

The final result is a creamy, flavorful, crowd pleasing casserole that feels simple enough for weeknights but special enough for gatherings. It is the kind of comforting side dish people go back for seconds every time.

Easy Cream Cheese Corn Casserole

Easy Cream Cheese Corn Casserole

Easy Cream Cheese Corn Casserole

This Cheesy Corn Casserole with Green Chiles is a rich, creamy, and irresistibly cheesy side dish that’s bound to become a family favorite! Perfectly balancing the delicate tang of cream cheese with the sweetness of corn, this casserole is further elevated by the subtle heat of green chiles, adding depth without overwhelming the dish.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • Butter or nonstick cooking spray - for baking dish
  • 2/3 cup whole milk or half-and-half - or as needed
  • 2 bags (12-ounce) frozen corn kernels - thawed under warm running tap water
  • 4 tablespoons butter
  • 1 bunch scallions - white and light green part only, chopped
  • 1 package (8-ounce) cream cheese - softened to room temperature
  • 1 can (5.25-ounce) diced green chiles* - or 1/4 cup roasted, seeded and chopped Hatch green chiles
  • 1/2 cup shredded Mexican cheese blend - divided
  • Salt and freshly ground black pepper - to taste

Instructions

  1. Preheat the oven to 350°F. Butter a 1 to 1 1/2-quart baking dish or lightly coat it with nonstick cooking spray.
  2. Pour the milk or half-and-half into a blender, or into a container suitable for using an immersion blender.
  3. Add 1 cup of the corn kernels to the milk or half-and-half and blend until almost smooth. Set aside.
  4. In a large nonstick skillet or sauté pan, melt the butter over medium heat.
  5. Add the scallions, reduce the heat to medium-low, and cook for 1 to 2 minutes, or until softened.
  6. Stir in the pureed corn mixture along with the remaining corn kernels, then bring everything to a gentle simmer.
  7. Add the cream cheese and green chiles to the skillet. Breaking the cream cheese into smaller pieces will help it melt and blend more quickly.
  8. Cook over medium-low heat, stirring until the cream cheese is fully incorporated. If you prefer a looser, creamier texture, add a little more milk or half-and-half as needed.
  9. Stir in half of the shredded Mexican cheese blend, then season to taste with salt and black pepper.
  10. Transfer the mixture to the prepared baking dish and sprinkle the remaining shredded cheese evenly over the top.
  11. Bake for 30 to 35 minutes, or until hot, bubbly, and melted on top.

Notes

Recipe Notes, Substitutions, and Make-Ahead Tips

*No need to drain the corn before using.

Substitutions:

  • You can use onion instead of scallions if preferred. Since onion takes longer to soften, you may need to add a little oil along with the butter to prevent burning.
  • Monterey Jack or Pepper Jack cheese can be used in place of the shredded Mexican cheese blend.

Tip:

  • Breaking the cream cheese into smaller pieces after adding it to the pan will help it melt and incorporate more quickly.

Make Ahead:

  • This casserole can be prepared 1 to 2 days in advance up to the point of baking. Let it cool completely, then cover and refrigerate.
  • When ready to bake, let it sit at room temperature while the oven preheats, then bake as directed. Since the casserole will still be chilled, you may need to add a little extra baking time.

Freezer Friendly:

  • This casserole can be frozen for up to 2 months. While fresh corn freezes best, this recipe still works well because the corn is cooked before freezing.
  • Let the casserole cool completely, then wrap it tightly and freeze.
  • To reheat, thaw overnight in the refrigerator, then bake at 350°F until heated through and the center reaches 165°F.

Slow Cooker Instructions:

  • Cook the scallions in butter first, then transfer them to the slow cooker.
  • Add the pureed corn, remaining corn, cream cheese broken into small pieces, green chiles, salt, and black pepper.
  • Cover and cook on LOW for 4 hours.
  • Stir in half of the shredded Mexican cheese blend and mix until the cheese is fully melted and the corn is creamy.
  • Taste and adjust the seasoning as needed. If the mixture is too thick, stir in a little more milk or half-and-half.
  • Transfer to a serving dish and serve immediately, or switch the slow cooker to warm and serve directly from it.

© Annmarie
Let us know if you liked this recipe. Try the other recipe categories as well!