Simple and sensational, Creamy Cheesy Corn Casserole is the perfect side dish for any main entree and it’s ideal for potlucks, family holidays, or random weeknight meals.
This recipe is very easy to make. Basically, you combine corn, milk, butter, cream cheese, cheese, salt, and pepper. Top this mixture with crushed potato chips and there you have it!
After you have a taste of this extraordinary corn casserole, you’ll want to throw away every other corn casserole recipe that you own. Bold statement? Yes, but it’s just that good.
CREAMY CHEESY CORN CASSEROLE
This casserole is the perfect comfort food for any occasion. It’ has sweet corn, cream cheese, butter, drowned in a rich sauce loaded with cheese, then covered with a crispy, buttery topping of crushed potato chips and baked until it’s golden and bubbly.
This corn casserole recipe using cream cheese instead of making a roux. It’s a simple, no-fail method for creamy corn.
TIPS AND SUBSTITUTIONS
- I prefer frozen corn, but you can use fresh or canned (drained). You’ll need 18 to 20 ounces or about 4 cups of corn.
- Additionally, you can use any variety of corn. I prefer sweet corn but use your favorite.
- I recommend freshly ground black pepper versus black pepper that’s already ground. It makes a big difference in taste.
- Furthermore, if you don’t have potato chips, you can use crushed butter crackers like Ritz, Townhouse, or Club.
- If you want to kick this casserole up, add 2/3 cup bacon bits. You can either stir them in or spread them across the top.
- Do you prefer spicy food? You can add cayenne pepper, hot sauce, or diced jalapenos to this corn casserole.
- As well, you can mix up this recipe except for the potato chip topping and store it in the fridge for up to 24 hours before baking it. Be sure to cover it tightly. Before you bake, add the crushed potato chips, and bake. If you don’t allow it to come to room temperature before baking, add 10 to 15 minutes to your cooking time.
- Finally, you can also freeze it for up to three months. When you’re ready to bake it, thaw it overnight in the fridge, add the potato chips, and bake.
You’ll enjoy these recipes too!
- Skillet Mexican Street Corn
- Cream Corn Bisquick Casserole
- Corn Salad
- Baked Creamed Corn
- Mexican Street Corn Dip
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
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Creamy Cheesy Corn Casserole
- 18-20 ounces sweet corn I prefer frozen, about 4 cups
- 8 ounces cream cheese at room temperature
- ¼ cup butter salted or unsalted
- ⅓ cup whole milk
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 1 cup cheddar cheese grated
- 1 cup potato chips crushed
- Preheat oven to 350°F.
- In a medium saucepan over low heat, melt the cream cheese and butter.
- Add the milk and stir until the mixture is smooth.
- Add salt, pepper, corn, and cheddar. Stir to combine
- Pour corn mixture into a 2-quart baking dish (or 8x8-inch or 9x9-inch casserole pan.
- Sprinkle crushed potato chips over the top.
- Bake for 20 minutes or until golden and bubbly.
- Allow the casserole to cool for 5 to 10 minutes before servings. Store any leftovers in an airtight container in the refrigerator for up to 5 days.