Easy Cream Cheese Corn Casserole No Sour Cream

Cheesy sweet corn with cream cheese, melted cheese and spices is our go-to corn casserole for Thanksgiving.

Prep Time 5

Cook Time 1

Total Time 1 5

Course Soup

Cuisine Mexican

Servings 9 people

Calories 306 kcal

8 ounces Cream cheese this is creamy base that makes everything smooth
4 ounces Canned diced green chiles adds a gentle bite and a hint of smokiness
45 ounces Canned whole kernel corn drained, juicy kernels that pop with every bite
1.25 cups Shredded Colby Jack cheese divided - sprinkle half inside mix, half on top for ooey-gooey goodness
0.5 Yellow onion diced fine, for just enough crunch and sweetness
1 teaspoon White sugar balances the savory and spicy notes
1 teaspoon Garlic powder because garlic always ups the flavor game
0.5 teaspoon Old Bay or Cajun seasoning spice it up however you want, keeps it interesting
0.25 teaspoon Salt just enough to season without overpowering
0.125 teaspoon Black pepper just enough to season without overpowering
Fresh herbs like green onions, brighten every bite at the end

Beat the cream cheese until smooth and creamy. No lumps, for a silky base that binds everything right.
Add diced green chiles, drained corn, and half of the shredded Colby Jack cheese. Add diced onion, sugar, garlic powder, Old Bay, salt, and pepper. Stir well for mingling flavors.
Grease the baking dish well and transfer the mixture in. Spread out evenly. Sprinkle the rest of the cheese on top like a cheesy crown.
Preheat oven to 350 degrees F. Bake for 30 minutes until bubbling and aromatic.
For a pressure cooker: watch for steam cues if using pressure cooker first, finish with oven bake for crispy top. Otherwise, use natural release for perfect texture.
When cheese is melted and bubbly, it's time to serve. Experience the creamy sauce holding every kernel with a spicy kick.

For a sweeter casserole, substitute creamed corn for up to half of the corn that is called for.