Cheesy Corn Casserole
Creamy, cheesy corn casserole with cream cheese and smoky ham is perfect for holidays, potlucks, or family dinners. It’s easy, comforting, and always a family favorite!
If you’re looking for the ultimate holiday meal side dish, this Cheesy Corn Casserole with Cream Cheese hits all the right notes—creamy, rich, and packed with flavor. The sweet pop of corn pairs perfectly with salty diced ham and a blend of melty cheeses. It’s perfect for Thanksgiving or Christmas dinner, Sunday supper, or a church potluck.
Looking for more great corn recipes? Check out Potato Corn Chowder, Hot Corn Dip with Cream Cheese, and Southern Skillet Fried Corn.
“My wife had some corn in our freezer that we wanted to use up, so we decided to give this a try. It was SO good! The cream cheese made it really creamy. Will definitely make this again.”
– James T.
Recipe at a glance
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Ingredients you will need
Easy cheesy corn casserole is guaranteed to be the first dish to disappear. To make this creamy corn casserole, you will need:
See the recipe card for full information on ingredients and quantities.
- Corn – Corn brings natural sweetness and a juicy pop of texture that balances out the rich, creamy sauce.
- Country Ham – Adds a smoky, salty punch that deepens the flavor and keeps the casserole from being overly sweet.
- Shredded Sharp Cheddar Cheese – Provides sharp, bold flavor and a gooey, cheesy pull when baked.
- Velveeta – Melts smoothly and creates that ultra-creamy, velvety texture that holds the casserole together.
- Cream Cheese – Adds tanginess and creaminess, giving the casserole a luscious body.
- Milk – The base of the cheese sauce, helping to thin the mixture while keeping it rich and silky.
- Flour & Butter – Thickens the sauce so it clings perfectly to every bite of corn and ham.
- Garlic – Infuses the casserole with aromatic depth and balances the richness of the cheese.
- Paprika – Provides subtle warmth and color without overpowering the other flavors.
Substitutions and Variations
- Frozen vs. fresh corn: Both work well. If using frozen, no need to thaw first—just stir it right into the hot cheese sauce.
- Cheese swaps: Try Monterey Jack for extra meltiness or sharp white cheddar for a stronger flavor.
- Make it spicy: Add diced jalapeños, green chiles, or a pinch of cayenne pepper for heat.
- Lighter version: Use reduced-fat cream cheese and 2% milk to cut back on richness.
- Add crispy bacon: Stir in crumbled cooked bacon for a smoky, savory twist that pairs perfectly with the creamy cheese sauce.
- Use creamed corn: Swap out some of the regular kernels for canned cream-style corn to add a bit of sweetness.
How to make cheesy corn casserole
Step 1: Preheat oven to 375°F. In a large pot, cook the diced ham over medium heat until light pink, about 5–7 minutes.
Step 2: Add butter and garlic. Stir until the butter melts, about 1–2 minutes. Stir in flour and cook for 1 minute, stirring constantly.
Step 3: Slowly whisk in milk until smooth. Bring to a boil and cook until thickened, about 2 minutes.
Step 4: Stir in cream cheese, Velveeta, shredded cheese, and paprika. Cook until the cheese melts and the mixture is smooth.
Step 5: Remove from heat and stir in corn until well coated. Season with salt and ground black pepper to taste.
Step 6: Pour the creamy corn filling into a greased 9×13-inch casserole dish.
Step 7: Bake for 40 minutes, or until top is golden brown and the casserole is bubbling. Let rest 15 minutes before serving.
If casseroles are your jam, check out more of my easy casserole recipes, including Cheesy Broccoli Casserole, Asparagus Casserole, Yellow Squash Casserole, and Baked Pineapple Casserole with Ritz Crackers.
What to serve with cheesy corn casserole
This casserole is hearty enough to stand on its own, but it really shines as a side dish. Pair it with:
- Coca-Cola glazed ham or Sweet Tea-Brined Roast Chicken
- Spatchcock Smoked Turkey for the holidays
- A crisp green Broccoli Salad with Bacon and Cranberries to balance out the richness
Storage, freezing, and reheating instructions
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Wrap tightly with plastic wrap or aluminum foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in a 350°F oven until hot and bubbly, or microwave in smaller portions for 1-2 minutes.
Cheesy corn casserole FAQ’s
Absolutely. Drain the canned whole kernel corn well before adding it to the cheese mixture so the casserole doesn’t become watery. To get 12 cups, you’ll need about 8 cans of corn.
Yes! You can assemble the casserole up to a day in advance. Cover it tightly with foil and refrigerate. When you’re ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed.
Velveeta makes the casserole extra creamy, but you can substitute it with an equal amount of shredded American cheese or use all cheddar if you prefer.
You can absolutely make this Cheesy Corn Casserole recipe in a slow cooker, and it turns out creamy and delicious. The crock pot method is perfect for holidays or potlucks because it keeps the casserole warm without taking up oven space.
Follow the stovetop steps for cooking the ham, making the roux, and melting the cheeses with the milk. Stir the corn into the cheese mixture. Pour everything into a greased slow cooker insert. Cook on LOW for 3–4 hours or HIGH for 1½–2 hours – until hot and bubbly. If you like that golden-brown baked top, transfer the casserole to an oven-safe dish and broil for a few minutes before serving.
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If you made Cheesy Corn Casserole, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Cheesy Corn Casserole
Ingredients
- 1 cup country ham diced
- 6 tablespoons unsalted butter cubed
- 4 cloves garlic minced
- ½ cup flour
- 3 cups milk
- 4 ounces cream cheese cubed
- 2 ounces Velveeta cubed
- 2 cups grated cheddar cheese
- 1 teaspoons paprika
- 12 cups fresh or frozen corn kernels
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a large pot, heat the ham over medium heat, stirring occasionally, until the ham is light pink, about 5-7 minutes.
- Add the butter and garlic. Cook until the butter is melted, about 1-2 minutes.
- Add the flour and stir constantly for 1 minute.
- Whisk in the milk, stirring constantly, until thoroughly combined. Bring the mixture to a boil and continue to cook until thickened, about 2 minutes.
- Stir in the cream cheese, Velveeta, cheddar, and paprika. Heat, stirring frequently, until the cheese is melted and the mixture is smooth.
- Remove the pan from the heat. Pour in the corn. Stir until the corn is evenly coated with the cheese mixture. Season with salt and pepper to taste.
- Pour the mixture into a greased 9” x 13” baking dish. Bake for 40 minutes or until the top is browned and the casserole is bubbling.
- Remove the pan from the oven and allow it to sit for 15 minutes before serving.
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Notes
- Fresh, frozen, or canned corn all work in this recipe. If using canned, drain well before adding.
- The casserole can be assembled up to 24 hours in advance. Cover and refrigerate until ready to bake.
- For a crisp, golden top, place under the broiler for 2–3 minutes after baking.
- Leftovers keep in the refrigerator for up to 4 days or can be frozen for up to 2 months.
- To reheat, bake in a 350°F oven until warmed through, or microwave individual portions.
- Feel free to swap in your favorite cheeses—sharp cheddar, Monterey Jack, or pepper jack all work well.
- Smoked meats like bacon, sausage, or smoked turkey can be used in place of or along with country ham.
- Creamed corn may be substituted for part of the kernels to add extra sweetness and creaminess.
It’s a LOT of cassarole for a 9×13 pan. Granted I put more ham in, cuz thats what I had on hand. But its cooking in the oven now and hoping it comes out well for a work Easter dish.
About one cup.
What size are servings, please?
Whatever milk you prefer. I used skim because that’s what I keep in my house. The Velveeta and cream cheese will make it creamy regardless of the type of milk you use.
Whole, skim or 2% milk?
It freezes beautifully. I actually warmed up a frozen one I had for Easter.
Thank you, Danielle!
That’s great, Thomas! Thank you so much for coming back and letting me know.