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Crack Corn Casserole

Crack corn casserole is a creamy, cheesy baked corn side with crispy bacon and jalapeno. It comes out bubbly and golden on top, with a stringy cheddar pull in every spoonful.
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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, thawed
  • 4 cup frozen corn Thaw before mixing.
Creamy base
  • 8 oz cream cheese Cube for easier melting.
  • 0.25 cup butter Melt with the cream cheese.
  • 0.5 cup sour cream Stir in until smooth.
  • 1 packet (1 oz) ranch seasoning Use one packet.
Cheese and toppings
  • 1.5 cup shredded cheddar Divide: 1 cup in mixture, remainder on top.
  • 6 slice bacon Cook and crumble first.
  • 1 jalapeno Seed and dice for heat control.
  • 2 green onions Slice for finishing.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F, then grease a 2-quart baking dish.
  2. Melt the cubed cream cheese and butter together until smooth, then stir in the sour cream and ranch seasoning.
Assemble
  1. Fold in the thawed corn, 1 cup cheddar, most of the crumbled bacon, and the diced jalapeno until evenly coated.
  2. Spread the mixture into the greased dish, then top with the remaining cheddar and bacon.
Bake and finish
  1. Bake for 25-30 minutes until bubbly at the edges and golden on top, with a visibly set center.
  2. Sprinkle the green onions over the casserole and serve right away.

Notes

For the creamiest texture, make sure the frozen corn is fully thawed and well-drained before mixing. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven or microwave until hot and bubbly again. Freezing is not recommended because the dairy can break when thawed. For a lower-fat option, use reduced-fat cream cheese and sour cream (cheddar can also be reduced-fat) without changing the bake time.