This Corn Casserole Recipe with cream cheese is inspired by the many corn, or milho, recipes here in Brazil. It's easy, creamy, cheesy, and a perfect side dish for anything!
Corn is everywhere in São Paulo. You find it in cakes, sold by vendors on the streets, even sold in cups at the beach loaded in butter. This creamy Corn Casserole Recipe with cream cheese is inspired by the many corn recipes here in Brazil. Corn casseroles, cream corn, or corn pudding are also very popular in the the United States, of course. So, this is a sort of marriage of Brazilian-style and American-style corn to create an ultimate comfort food.
This easy Corn casserole recipe with cream cheese, cilantro, scallions, and shredded cheese is thick, creamy, salty, and sweet. The creamy sauce loaded with corn is super rich in flavor and compliments just about anything you serve it with. For example, I love to serve it here with Parmesan Crusted Pork Tenderloin.
It's a great side dish for Summer picnics and parties, excellent for Fall roasts, and a great addition to your Christmas dinner or any holiday table. You just cannot go wrong with this dish.
- Corn bowls on the beach in Brazil
- Simple Ingredients and Substitutes
- Simple Equipment You'll Need with Options
- How to Make Corn Casserole Recipe with Cream Cheese
- Variations on this Corn Casserole
- Corn Casserole Recipe with Cream Cheese FAQs
- What to serve this Corn Casserole With
- Corn Casserole Recipe with Cream Cheese
Corn bowls on the beach in Brazil
This recipe is more American than Brazilian; however, it was inspired by the delicious buttered corn bowls that are on the beaches throughout São Paulo. I have always loved fresh corn on the cob, but my daughters did not share my love until eating it loaded with butter on the beach! The vendors cut the corn off the cob right there and then pour the melted butter over top. It's quite yummy! This was the first inspiration, but then my midwestern love for cream and cheese took over and we ended up here;).
Simple Ingredients and Substitutes
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
- Frozen Corn Kernels - You can certain buy fresh corn and cut it off the cob, but the easier way to go is frozen.
- Cream Cheese, softened – Cream cheese is key to this easy cheesy corn casserole, so you don't have to fuss with a roux and making a cheese sauce. Regular full fat cream cheese or Low Fat cream cheese will both work. You can substitute with marscapone, cottage cheese blended smooth. You can also use sour cream mixed with other cheeses, such as shredded cheddar, shredded mozzarella, goat cheese, or other shredded cheeses you like.
- Vegetable Broth or Chicken Broth - I used chicken broth when I made this, but chicken stock, vegetable broth/stock or Beef broth/stock are good to use. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
- Butter, salted (or unsalted butter)- I love the flavor that butter gives to this recipe, but you can substitute with Olive Oil or vegetable oil.
- Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely chopped onions, red or yellow onion, or even shallots.
- Fresh Cilantro leaves - If you don't have fresh, you can use dried cilantro. You could also substitute with fresh basil or fresh parsley.
- Shredded Mozzarella Cheese - I used sliced mozzarella as it's what I can get here in Brazil. However, you can also use shredded mozzarella. Jack cheese, cheddar cheese, gouda, or other soft melting cheeses are fine to use on top.
- Paprika (I used smoked) – You can substitute with sweet paprika or chili powder. You will probably not want to use hot paprika. But if you like spicy, you can add a bit of it.
See recipe card for quantities.
Simple Equipment You'll Need with Options
For this recipe, you need a medium casserole dish that’s approximately 9×9, 10×10, or similar.
You could also use an Immersion blender to blend for a few pulses right in the pot before pouring into the casserole dish.
How to Make Corn Casserole Recipe with Cream Cheese
Remove the cream cheese from the refrigerator and let sit at room temperature to soften for 30-45 minutes before starting the recipe.
Aside from the time to soften the cream cheese, there is very little prep time for this.
Finely slice the scallions. Chop the parsley.
Run cold water over the corn kernels in a strainer to thaw them.
To a blender or food processor, add the broth, cream cheese, and about ½ to ¾ cup of the corn kernels.
Pulse to blend and combine the ingredients into a thick creamy texture. Set aside.
In a medium pot over medium heat, add the butter to melt and the scallion slices.
Stir and cook for 1 minute. Add the rest of the corn kernels.
Preheat the oven to 350 F degrees.
Add the blended corn and cream cheese mixture, the cilantro, salt, and pepper. Stir to combine and bring to a simmer for about 5 minutes.
Pour the corn mixture into a greased casserole dish and sprinkle the top with the shredded cheese.
Bake the corn casserole in the preheated oven for 10-15 minutes until hot and bubbly. You can also brown the top slightly under the broiler for just a couple minutes.
Serve and Enjoy!
Variations on this Corn Casserole
There are so many ways to change up this corn casserole and have fun with it. Here are just a few ideas.
- Mexican Corn Casserole - Add diced jalapeno peppers or canned green chiles to the scallions with the butter and then mix in a tablespoon or two of taco seasoning. Top with crushed tortilla chips!
- Bacon Cheddar - Crisp up some diced bacon in the pot and then add the scallions to the bacon bits and bacon fat instead of butter. Mix in cheddar cheese before baking it and then top with more cheddar. I also love adding diced Pimiento!
- Vegetable Casserole - Add more diced veggies to this casserole! Mix in diced zucchini, carrots, red peppers, or peas to the scallions and cook in the pot until softened. Then add in the corn and continue with the recipe. If you add more veggies, either add another 30 ounces and double the cream cheese and broth, then bake in a larger baking dish. Or reduce the corn by the amount of other veggies.
Corn Casserole Recipe with Cream Cheese FAQs
Yes, this corn casserole recipe with cream cheese can be made ahead of time. You can prepare and bake the casserole up to 2 days in advance, cover it tightly with plastic wrap or aluminum foil, and refrigerate it. When you're ready to serve, reheat it in the oven until heated through.
Yes, this cream cheese corn casserole recipe can be frozen. Prepare the casserole according to the instructions, allow it to cool completely, and then store it in an airtight container in the freezer. It can be frozen for up to 4 months. Thaw the casserole in the refrigerator overnight before reheating it in the oven.
Yes, you can use canned corn as a substitute for frozen corn in most corn casserole recipes. Just make sure to drain the canned corn before using it in the recipe.
What to serve this Corn Casserole With
This drool-worthy corn casserole is an easy side dish for so many seasons and main dishes. Here are some great ideas for main dishes to serve it with!
Corn Casserole Recipe with Cream Cheese
- 30 ounces Frozen Corn Kernels (three 10 ounce bags)
- 8 ounces Cream Cheese, softened (about a cup)
- ½ cup Vegetable Broth or Chicken Broth
- 2 tablespoons Butter, salted
- 6 Scallions (green onions) finely sliced
- ½ cup Fresh cilantro, chopped
- 1 cup Shredded Mozzarella or Cheddar (I used Queijo de Minas if you can find it)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Ground Black Pepper (or to taste)
- Remove the cream cheese from the refrigerator and let sit at room temperature to soften for 30-45 minutes before starting the recipe.
- Finely slice the scallions. Chop the parsley. Run cold water over the corn kernels in a strainer to thaw them.
- To a blender or food processor, add the broth, cream cheese, and about ½ to ¾ cup of the corn kernels (thawed under water in a strainer). Pulse to blend and combine the ingredients into a thick creamy texture. Set aside.
- In a medium pot over medium heat, add the butter to melt and then the scallion slices. Stir and cook for 1 minute.
- Add the rest of the corn kernels, the blended corn and cream cheese mixture, the cilantro, salt, and pepper. Stir to combine and bring to a simmer for about 5 minutes.
- Preheat the oven to 350 F degrees.
- Pour the corn mixture into a greased casserole dish and sprinkle the top with the shredded cheese. Bake the corn casserole for 10-15 minutes until hot and bubbly. You can also brown the top slightly under the broiler for just a couple minutes. Serve and Enjoy!