Cheesy Velveeta corn casserole is made with canned sweet corn, Velveeta, cream cheese, heavy cream, and Colby Jack cheese.
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This easy side dish will make any meal feel extra special. With its creamy texture, cheesy goodness, and sweet bursts of corn, it’s a side dish that will have guests demanding the recipe. Whether you’re hosting a holiday dinner, attending a potluck, or simply looking for a cozy weeknight side, this casserole has you covered.
Perfect for Thanksgiving, family barbecues, or casual get-togethers, this cheesy side dish pairs well with just about any main dish. You know I'm a big corn casserole fan—check out my creamy green chile corn casserole and my creamy jalapeño corn casserole.
Recipe Highlights
- Easy Recipe: This recipe comes together in just a few simple steps, making it ideal for busy days. This is one of my favorite recipes for a dinner party because it's relatively low effort.
- Family Favorite: The rich and cheesy flavors are a hit with adults AND kids.
- Versatile: This cheesy corn casserole recipe is perfect for holidays, potlucks, or weeknight dinners.
Jump to:
Ingredients
- Velveeta: A smooth, creamy processed cheese that melts beautifully.
- Cream Cheese: Adds tangy creaminess to the casserole that balances the Velveeta.
- Heavy Cream: Provides a rich, silky texture.
- Sweet Corn: Drained, offering bursts of sweetness.
- Shredded Colby Jack: Perfect for melting.
- Seasoning: Garlic powder, dried parsley, kosher salt, and smoked paprika.
See the recipe card for quantities.
Instructions
Preheat the oven to 350ºF (175ºC).
In a medium saucepan, heat the cream cheese and Velveeta over medium heat, breaking up the cheeses and stirring occasionally until smooth.
To the Velveeta mixture, add the sweet corn, half of the pepper jack cheese, garlic powder, parsley, salt, and paprika. Stir until combined.
Transfer the corn mixture to an 8x8 inch baking dish and top with the remaining cheese.
Bake for 25-30 minutes or until the cheese starts to turn golden brown and the casserole is bubbling.
Allow to cool for about 10 minutes before serving.
Substitutions
- Velveeta: This recipe can be made with cream cheese only. If omitting the Velveeta, double the cream cheese.
- Cream Cheese: Likewise, this recipe can be made with Velveeta only. If omitting the cream cheese, double the Velveeta cheese.
- Heavy Cream: Substitute with half-and-half or whole milk for a lighter option.
- Sweet Corn: This recipe calls for sweet golden corn, but you can also use regular whole kernel corn, supersweet golden corn, or a white and gold corn blend. Frozen or fresh corn can be used if canned is unavailable. Frozen corn should be thawed and drained. Fresh corn should be cooked and removed from the cob. I DO NOT recommend cream-style corn because it's too liquidy.
- Shredded Colby Jack: Replace with your favorite shredded cheese like Monterey Jack, sharp cheddar cheese, or mozzarella.
Variations
- If you’re a fan of this cheesy corn recipe, you might also enjoy:
- Cream Cheese and Jalapeño Corn Casserole: Try my jalapeño variation or this version with green chiles.
- Southern Corn Pudding: Incorporate eggs and flour for a fluffier texture.
- Jiffy Corn Casserole: Made with Jiffy corn muffin mix.
Equipment
- Medium saucepan - To melt the Velveeta and cream cheese and mix together the casserole ingredients before transferring to the baking dish.
- 8x8 baking dish - To bake the casserole to warm it through and melt the cheese on top.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish or warm in the oven at 325ºF (163ºC) until heated through. Avoid freezing, as the creamy texture may change after thawing.
FAQ
Yes! Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Absolutely. Use a 9x13-inch baking dish and adjust the baking time slightly to ensure even cooking.
This casserole complements roasted chicken, glazed ham, grilled steak, or even a simple green salad for a lighter meal.
Related
Looking for more easy side dishes? Check out these reader favorites!
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
Cheesy Velveeta Corn Casserole
Equipment
Ingredients
- 4 ounces Velveeta cubed
- 4 ounces cream cheese cubed
- ¼ cup heavy cream
- 2 cans sweet corn drained (15-ounce each)
- 1 cup shredded Colby Jack
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 350ºF (175ºC).
- In a medium saucepan, heat the cream cheese and Velveeta over medium heat, breaking up the cheeses and stirring occasionally until smooth.
- To the Velveeta mixture, add the sweet corn, half of the pepper jack cheese, garlic powder, parsley, salt, and paprika. Stir until combined.
- Transfer the corn mixture to an 8x8 inch baking dish and top with the remaining cheese.
- Bake for 25-30 minutes or until the cheese starts to turn golden brown and the casserole is bubbling. Allow to cool for about 10 minutes before serving.
Carol says
I'm looking forward to trying this!
Kelsey Smith says
I hope you all love my recipe. Unlike my other cream cheese corn casseroles, this one features Velveeta, and I think you will love it.