Creamy, cheesy corn casserole made with cream cheese and smoky ham is an ideal side for holidays, potlucks, or family dinners. It’s simple to prepare, comforting, and consistently a crowd-pleaser.
If you want a standout side dish for a holiday table, this Cheesy Corn Casserole with Cream Cheese delivers—rich, velvety, and full of flavor. The natural sweetness of corn contrasts beautifully with salty diced country ham and a blend of melty cheeses. It’s an excellent choice for Thanksgiving, Christmas, Sunday supper, or a community potluck.
“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
- Rich, creamy cheese sauce made with cream cheese, Velveeta, and cheddar
- Sweet corn kernels balanced with smoky, savory country ham
- Easy to make with simple pantry and fridge staples
- Perfect side dish for holidays, Sunday dinners, or potlucks
- Flexible—works with fresh, frozen, or canned corn
- Can be made ahead for stress-free entertaining
- Comfort food classic that’s always a crowd-pleaser
Ingredients you will need
Easy cheesy corn casserole is often the first dish to disappear. To make this creamy corn casserole, gather the following ingredients:
See the recipe card below for full ingredient amounts and details.
- Corn – Adds natural sweetness and juicy texture that complements the creamy sauce.
- Country ham – Brings smoky, salty depth so the casserole isn’t overly sweet.
- Shredded sharp cheddar cheese – Offers bold flavor and a gooey, melty texture when baked.
- Velveeta – Melts smoothly to create an ultra-creamy, velvety cheese base.
- Cream cheese – Adds tang and silky body to the sauce.
- Milk – Forms the base of the sauce, keeping it rich but workable.
- Flour & butter – Make a roux to thicken the sauce so it clings to corn and ham.
- Garlic – Provides aromatic depth and balances the cheese richness.
- Paprika – Adds gentle warmth and color without overpowering the dish.
Substitutions and variations
- Frozen vs. fresh corn: Both work well. If using frozen corn, you can add it directly without thawing.
- Cheese swaps: Use Monterey Jack for extra meltiness or a sharp white cheddar for more bite.
- Make it spicy: Add diced jalapeños, green chiles, or a pinch of cayenne for heat.
- Lighter version: Substitute reduced-fat cream cheese and 2% milk to cut some richness.
- Add crispy bacon: Fold in crumbled cooked bacon for additional smoky flavor.
- Use creamed corn: Replace part of the kernels with cream-style corn to boost creaminess and 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 it becomes lightly pink, about 5–7 minutes.
Step 2: Add butter and garlic. Stir until the butter melts, about 1–2 minutes. Stir in the flour and cook for 1 minute, stirring constantly.
Step 3: Slowly whisk in the milk until smooth. Bring to a boil and cook until thickened, about 2 minutes.
Step 4: Stir in cream cheese, Velveeta, shredded cheddar, and paprika. Cook, stirring frequently, until the cheese melts and the sauce is smooth and glossy.
Step 5: Remove the pot from the heat and stir in the corn until everything is evenly coated. Season with salt and freshly ground black pepper to taste.
Step 6: Pour the creamy corn mixture into a greased 9×13-inch casserole dish, spreading it evenly.
Step 7: Bake for 40 minutes or until the top is golden brown and the casserole is bubbling around the edges. Let rest 15 minutes before serving so the casserole sets and slices cleanly.
If you enjoy casseroles, try other comforting options like cheesy broccoli casserole, asparagus casserole, yellow squash casserole, or baked pineapple casserole with a crunchy topping. These dishes pair well with the creamy corn casserole and offer variety for a full holiday spread.
What to serve with cheesy corn casserole
This casserole is substantial enough to be a feature side, and it pairs especially well with roasted or glazed ham, roast chicken, or smoked turkey. A crisp green salad or broccoli salad with bright ingredients like cranberries and bacon helps balance the richness.
- Coca‑cola glazed ham or sweet tea‑brined roast chicken
- Spatchcock smoked turkey for holiday meals
- Crisp broccoli salad with bacon and cranberries to cut the richness
Storage, freezing, and reheating instructions
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Wrap the casserole tightly with plastic wrap or aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Rewarm in a 350°F oven until hot and bubbling, or microwave individual portions in short intervals until heated through.
Cheesy corn casserole FAQs
Yes. Drain canned whole-kernel corn well before adding to the cheese mixture to avoid a watery casserole. Adjust quantities if needed to reach the total corn volume specified in the recipe.
Absolutely. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Let it sit at room temperature 20–30 minutes before baking for best results.
Velveeta adds a very smooth, creamy texture, but you can substitute an equal amount of shredded American cheese or use all cheddar if preferred.
Yes. Follow the stovetop steps to cook the ham, make the roux, and melt the cheeses. Stir in the corn, then transfer to a greased slow cooker and cook on LOW for 3–4 hours or HIGH for 1½–2 hours until hot and bubbly. For a golden top, transfer to an oven-safe dish and broil briefly before serving.
More great side dish recipes
- Savory sweet potato casserole
- Southern cornbread dressing
- Scalloped potatoes with bacon
- Southern turnip greens
Tried this recipe? Let me know!
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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 teaspoon paprika
- 12 cups fresh or frozen corn kernels
- Salt and freshly ground black pepper to taste
Instructions
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Preheat the oven to 375°F.
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In a large pot, heat the ham over medium heat, stirring occasionally, until the ham is light pink, about 5–7 minutes.
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Add the butter and garlic. Cook until the butter is melted, about 1–2 minutes.
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Add the flour and stir constantly for 1 minute.
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Whisk in the milk, stirring constantly, until combined. Bring to a boil and cook until thickened, about 2 minutes.
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Stir in the cream cheese, Velveeta, cheddar, and paprika. Heat, stirring frequently, until the cheese melts and the mixture is smooth.
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Remove from the heat and stir in the corn. Season with salt and pepper to taste.
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Pour the mixture into a greased 9×13-inch baking dish. Bake for 40 minutes or until the top is browned and the casserole is bubbling.
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Remove from the oven and allow the casserole to rest for 15 minutes before serving.
Notes
- Fresh, frozen, or canned corn all work. If using canned corn, drain well before adding.
- The casserole can be assembled up to 24 hours ahead. Cover and refrigerate until ready to bake.
- For a crisp, golden top, place under the broiler for 2–3 minutes after baking, watching carefully.
- Leftovers store in the refrigerator for up to 4 days or can be frozen for up to 2 months.
- To reheat, bake at 350°F until warmed through, or microwave individual portions.
- Swap cheeses as desired—sharp cheddar, Monterey Jack, or pepper jack all work well.
- Smoked meats like bacon, sausage, or smoked turkey can replace or complement country ham.
- Creamed corn may be used for part of the kernels to increase sweetness and creaminess.
Nutrition
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Calories: 360kcal
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Carbohydrates: 24 g
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Protein: 12 g
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Fat: 24 g