Cheesy Cream Cheese Corn Casserole
This Cheesy Cream Cheese Corn Casserole is the ultimate creamy comfort side dish. Sweet corn is blended with rich cream cheese, sour cream, cheddar cheese, and topped with buttery cracker crumbs for a golden, crispy finish that's perfect for holidays, potlucks, or family dinners.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- small mixing bowl
- Whisk or hand mixer
- rubber spatula
- measuring cups and spoons
Ingredients
- 2 cans sweet corn, drained
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup granulated sugar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crushed buttery crackers
- 2 tbsp melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, beat together the cream cheese, sour cream, milk, sugar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Fold the drained sweet corn into the cream cheese mixture until every kernel is evenly coated.
- Spread the mixture evenly into the prepared baking dish and sprinkle the shredded cheddar cheese over the top.
- Combine the crushed buttery crackers with the melted butter in a small bowl, then sprinkle the mixture evenly over the cheese.
- Bake for 30–35 minutes, until the casserole is bubbling and the topping is golden brown.
- Let the casserole rest for several minutes before serving. Garnish with chopped fresh chives if desired.
Notes
For an extra touch of flavor, garnish with finely chopped fresh chives before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.