Imagine sweet corn kernels swimming in a luxuriously creamy and tangy sauce, baked until bubbly and golden. It’s a sophisticated twist on traditional corn casserole that feels both indulgent and homely. Whether it’s anchoring your Thanksgiving plate or complementing a weeknight roast chicken, this casserole is a simple, foolproof way to bring a touch of decadence to any table.
Why This Recipe is a Must-Make
Ultra-Creamy Texture: The cream cheese creates a rich, velvety sauce that’s far superior to basic cream-based casseroles.
Sweet & Savory Balance: The natural sweetness of the corn is perfectly balanced by the tangy cream cheese and savory ingredients.
Easy to Prepare: It comes together in about 10 minutes with just a bowl and a spoon—no complicated steps.
Make-Ahead Friendly: Assemble it a day in advance and just pop it in the oven when you’re ready—a lifesaver for holiday meals!
Gathering Your Ingredients (Serves 8-10)
This recipe uses simple ingredients to create something truly special.
4 cups corn kernels (frozen and thawed, canned and drained, or fresh off the cob)
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, for a mild kick)
2 tablespoons granulated sugar
1 box (6.5 oz) corn muffin mix (like Jiffy)
½ teaspoon garlic powder
Salt and black pepper to taste
For the Topping: ¼ cup crushed buttery crackers (like Ritz) or 2 tablespoons reserved corn muffin mix mixed with 1 tablespoon melted butter.
The Simple Step-by-Step Method
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×13 inch or a 2-quart baking dish with butter or non-stick spray.
Step 2: Create the Creamy Base
In a large microwave-safe bowl, combine the cubed cream cheese and ¼ cup of the melted butter. Heat in the microwave in 30-second bursts, stirring in between, until the cream cheese is melted and the mixture is smooth.
Whisk in the remaining ¼ cup of melted butter, sour cream, and beaten eggs until well combined.
Step 3: Combine All Ingredients
To the creamy base, add the corn, ½ cup of the shredded cheddar cheese, diced green chiles (if using), sugar, and garlic powder. Season with a good pinch of salt and pepper. Stir until everything is evenly coated.
Sprinkle the entire box of corn muffin mix over the top. Gently fold it in just until combined. Do not overmix.
Step 4: Assemble and Top
Pour the mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
For a crispy topping, sprinkle the crushed crackers or the reserved corn muffin mix/butter mixture over the cheese.
Step 5: Bake to Golden-Bubbly Perfection
Bake for 40-50 minutes, or until the casserole is set around the edges, the top is deep golden brown, and the center only jiggles slightly.
For an extra-golden top, you can broil for the last 1-2 minutes (watch closely!).
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