An easy, creamy, no-bread side dish.




  • Preheat oven to 325 degrees F (165 degrees C). Grease a small baking dish.

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  • Blend together the cream cheese and butter in a mixing bowl. Gently fold in the corn, chives, and onion salt, and turn the mixture into the prepared baking dish.

  • Bake in the preheated oven, uncovered, until heated through and bubbly, about 40 minutes. Stir the casserole after the first 20 minutes.

Nutrition Facts

435.14 calories; 7.25 g protein; 21.68 g carbohydrates; 37.8 g fat; 107.4 mg cholesterol; 833.12 mg sodium.Full Nutrition

Reviews (11)

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Most helpful positive review

my husband who is not the biggest fan of cream cheese LOVES this recipe...he even told his mom about it! Good job! It's a favorite of ours!

Most helpful critical review

This wasn't really good for us. It was way too salty.
16 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 2
  • 2 Rating Star 1
my husband who is not the biggest fan of cream cheese LOVES this recipe...he even told his mom about it! Good job! It's a favorite of ours!
Oh my goodness this was delicious! Even my husband (who doesn't usually care for corn) enjoyed it. Loved the addition of fresh chives... gave great flavor. I feared the onion salt would make the dish too salty so I used onion powder instead (and did not need to add any salt at all). I did feel that the ratio of cream cheese to corn was a bit much so I increased the amount of corn. That's just a personal preference though. Oh and I did use frozen vice canned corn. Again just a personal preference - didn't change the taste or consistency of the dish at all. Making this last night was a "trial run" since I hoped to be taking this to a Thanksgiving dinner. I was so pleased with the result that I will definitely be making this for Thanksgiving! Thanks so much for sharing your recipe PPERRY0501.
We loved this! Here's my changes- I didn't add the onion salt I used freeze dried chives and I used frozen corn. I didn't have time to put this in the oven so I put the butter & corn in a small pot until the corn thawed. Then I added the cream cheese chives and s&p to taste. We loved it! I think it would have been even better with fresh chives so I look forward to making it again but I'll stick to my stovetop version.
My brother in law loves this and I have to make it every year. I add garlic powder and green chilis...yum!
Let's be honest I could have eaten the whole thing by myself it is that good. And to make it easier I used the cream cheese with chives already in it. Thank you for the recipe.
So amazing! I highly recommend this with your Thanksgiving or Christmas or Easter dinner. Or anytime you aren't worried about calories really. I do recommend regular cream cheese. I made it with 1/3 fat cream cheese once and it was very crumbly.
I ate several servings of this but I don't know that I'd make it again. I like other creamed corn recipes on here better. Easy enough to make though.
Awesome! Very tasty a hit with the fam for thanksgiving. I used frozen corn. 3lbs for 2 packages of cream cheese with 12 tbsp of butter and green onions.
This is just Awesome!!!! My husband and boys request this every holiday there is!!!! Made it the first time about 2 Thanksgivings ago now it is a staple in our home on holidays and sometimes when we just want a corn casserole side dish. You just gotta try this!!!!