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Crack Corn Casserole

Crack corn casserole is a creamy, cheesy baked side loaded with tender corn, ranch seasoning, and crispy bacon. It bakes until bubbly and golden, then finishes with fresh jalapeño heat and green onion brightness.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen corn, thawed
  • 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 oz) ranch seasoning
Shredded cheddar
  • 1.5 cup shredded cheddar
Bacon
  • 6 slice bacon, cooked and crumbled
Jalapeño
  • 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. Grease lightly so the creamy corn releases cleanly.
  2. Melt cream cheese and butter together until smooth, then stir in sour cream and ranch seasoning. Heat just until blended and glossy.
  3. Fold in the thawed corn, 1 cup shredded cheddar, most of the bacon, and the diced jalapeño. Mix until the corn looks evenly coated.
Bake and finish
  1. Spread the mixture into the greased dish, then top with the remaining cheddar and bacon. Make sure the top is evenly covered for a golden crust.
  2. Bake 25-30 minutes at 350°F until bubbly and golden. Watch for bubbling at the edges and set-up in the center.
  3. Sprinkle with sliced green onions and serve. Add them right after baking so they stay fresh and crisp.

Notes

For the creamiest texture, make sure the frozen corn is fully thawed before folding it in, and use only enough heat to melt the cream cheese and butter until smooth—no need to brown. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because the dairy can break and turn grainy when thawed. For a lighter option, use reduced-fat cream cheese and sour cream and reduce the cheddar slightly while keeping the rest the same.