Go Back

Crack Corn Casserole

Crack Corn Casserole is a creamy, cheesy baked corn side dish with ranch seasoning, crispy bacon, and jalapeño. You’ll get bubbly, golden edges with melty cheddar in every scoop.
Print Recipe Pin Recipe
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
  

Crack Corn Casserole
  • 4 cup frozen corn Thawed
  • 8 oz cream cheese Cubed
  • 0.25 cup butter
  • 0.5 cup sour cream
  • 1 packet (1 oz) ranch seasoning
  • 1.5 cup shredded cheddar Divided
  • 6 slices bacon Cooked and crumbled
  • 1 jalapeno Seeded and diced
  • 2 green onions Sliced

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F, then grease a 2-quart baking dish to prevent sticking.
Make the creamy corn mixture
  1. Melt cream cheese and butter together until smooth, then stir in sour cream and ranch seasoning until evenly combined.
  2. Fold in corn, 1 cup cheddar, most of the bacon, and jalapeno until the mixture is coated and streak-free.
Bake
  1. Spread the mixture into the greased dish, then top with remaining cheddar and bacon.
  2. Bake 25-30 minutes at 350F until bubbly and golden, with melted cheese pulling slightly at the surface.
Finish
  1. Sprinkle with green onions, then serve hot for the best creamy texture and fresh bite.

Notes

For the creamiest casserole, thaw the corn fully and drain any excess moisture so the bake doesn’t turn watery. Store leftovers in the refrigerator for up to 3 days in an airtight container; reheat in the oven at 325F until warmed through. Freezing isn’t recommended because the texture can loosen after thawing. For a lower-fat option, use reduced-fat cream cheese and sour cream, and swap part-skim cheddar while keeping the same bake time.