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Crack Corn Casserole

Crack corn casserole is a creamy baked side with thawed corn, melted cream cheese and sour cream, plus ranch seasoning for big flavor. It bakes until bubbly and golden, then finishes with cheddar, crispy bacon, jalapeno, and green onions.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Frozen corn
  • 4 cup frozen corn, thawed
Cream cheese
  • 8 oz cream cheese, cubed
Butter
  • 1 4 butter
Sour cream
  • 1 2 sour cream
Ranch seasoning packet
  • 1 packet (1 oz) ranch seasoning
Shredded cheddar
  • 1.5 cup shredded cheddar, divided
Bacon
  • 6 slice 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 350F, then grease a 2-quart baking dish so the casserole releases easily.
  2. Melt cream cheese and butter together until smooth, then stir in sour cream and ranch seasoning until fully combined.
  3. Fold in corn, 1 cup cheddar, most of the bacon, and jalapeno, mixing just until evenly distributed.
  4. Spread the mixture into the greased dish and top with the remaining cheddar and bacon to create a golden layer.
Bake and finish
  1. Bake at 350F for 25-30 minutes until bubbly and golden, with visible bubbling around the edges.
  2. Sprinkle with green onions, then serve while hot for the best creamy texture.

Notes

For the creamiest texture, thaw the frozen corn completely and let excess moisture drain off before mixing. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven at 350F until warmed through. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and sour cream (the bake may be slightly less rich but still creamy).