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Cheesy Creamy Baked Corn Casserole with Golden Melted Cheese Top

There is something wonderfully comforting about a warm corn casserole fresh from the oven. This Cheesy Creamy Baked Corn Casserole takes sweet corn and turns it into a rich, creamy side dish with a soft center and a beautifully golden, melted cheese topping. It is easy enough for a weeknight dinner but cozy enough to earn a place on a holiday table.

The secret is in the contrast: tender corn kernels are folded into a creamy, savory mixture, while plenty of shredded cheese melts throughout the casserole and forms a golden layer on top. Every spoonful is creamy, cheesy, and packed with sweet corn flavor.

Why You’ll Love This Corn Casserole

This recipe is especially useful when you want a side dish that requires little fuss but still feels special.

Creamy and rich: Cream cheese and sour cream create a smooth, luscious texture.
Extra cheesy: Cheese is mixed into the casserole and added generously over the top.
Sweet and savory: Corn provides natural sweetness that balances the rich cheese.
Simple ingredients: Most of the ingredients are easy to find.
Make-ahead friendly: The casserole can be assembled ahead of time and baked when needed.
Perfect for gatherings: It pairs beautifully with roasted meats, chicken, turkey, and other comforting main dishes.

Ingredients

For approximately 6–8 servings, you will need:

4 cups corn kernels, drained if using canned corn
4 oz cream cheese, softened
1 cup sour cream
½ cup mayonnaise
½ cup milk
2 large eggs
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tablespoons melted butter
1 tablespoon all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley, optional
1½ cups additional shredded cheddar or a cheddar-mozzarella blend for the topping

Choosing the Corn

You can make this casserole with fresh, frozen, or canned corn.

Fresh corn gives the dish a bright, naturally sweet flavor. Frozen corn is convenient and works particularly well; simply thaw it and drain away excess moisture. Canned corn is also perfectly suitable, but drain it thoroughly before adding it to the mixture.

The most important thing is to avoid adding too much liquid. Excess moisture can make the finished casserole loose rather than creamy and scoopable.

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray. Set it aside while you prepare the filling.

Greasing the dish helps prevent the creamy mixture and melted cheese from sticking around the edges.

Step 2: Soften the Cream Cheese

Place the softened cream cheese in a large mixing bowl.

Add the sour cream, mayonnaise, and melted butter. Using a whisk or hand mixer, beat the ingredients together until the mixture becomes mostly smooth.

A few tiny cream cheese pieces are fine, but allowing the cream cheese to soften beforehand makes this step much easier.

Step 3: Add the Wet Ingredients

Pour the milk into the creamy mixture.

Crack the eggs into a separate small bowl and lightly beat them before adding them to the mixture. Whisk everything together until smooth and evenly combined.

Adding the eggs separately helps prevent accidentally incorporating a piece of shell and makes it easier to combine them evenly.