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Crack Corn Casserole

Crack Corn Casserole is a creamy, cheesy baked corn side made with thawed frozen corn, ranch seasoning, and crispy bacon. The oven bake turns it bubbly and golden, with jalapeno and green onion on top for extra bite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen corn
  • 4 cup frozen corn, thawed
Cream cheese
  • 8 oz cream cheese, cubed
Butter
  • 0.25 cup butter
Sour cream
  • 0.5 cup sour cream
Ranch seasoning
  • 1 packet (1 ounce) ranch seasoning
Cheddar cheese
  • 1.5 cup shredded cheddar, divided
Bacon
  • 6 slices bacon, cooked and crumbled
Jalapeno
  • 1 jalapeno, seeded and diced
Green onions
  • 2 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 2-quart baking dish.
  2. Melt cream cheese and butter together until smooth, then stir in sour cream and ranch seasoning.
  3. Fold in corn, 1 cup cheddar, most of the bacon, and jalapeno until evenly combined.
Bake and finish
  1. Spread the mixture into the greased dish and top with remaining cheddar and bacon.
  2. Bake 25-30 minutes until bubbly and golden.
  3. Sprinkle with green onions and serve.

Notes

Pro tip: thaw the frozen corn fully and let it drain a little if it looks watery so the casserole bakes up thick and creamy. Refrigerate leftovers in a covered container up to 3 days; reheat in the microwave or in a 325°F oven until hot. Freezing is not recommended due to the dairy texture. For a dairy-light swap, use reduced-fat cream cheese and sour cream while keeping the cheddar.