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Crack Corn Casserole

Crack corn casserole with creamy melted cheese, ranch seasoning, and crispy bacon baked until bubbly and golden. Oven-baked corn casserole topped with cheddar, bacon, jalapeño, and green onions for a stringy, melty 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: 350
Ingredients Equipment Method Notes

Ingredients
  

Frozen corn
  • 4 cup frozen corn thawed
Cream cheese base
  • 8 oz cream cheese cubed
  • 0.25 cup butter
  • 0.5 cup sour cream
  • 1 packet (1 oz) ranch seasoning
Cheese and toppings
  • 1.5 cup shredded cheddar divided
  • 6 slice bacon cooked and crumbled
  • 1 jalapeno seeded and diced
  • 2 green onions sliced

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F, then grease a 2-quart baking dish.
  2. Melt the 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 of cheddar, most of the bacon, and the jalapeno.
  2. Spread the mixture into the dish, then top with the remaining cheddar and bacon.
Bake and serve
  1. Bake for 25-30 minutes, until bubbly and golden.
  2. Sprinkle with green onions, then serve.

Notes

For the creamiest texture, thaw the corn completely and drain any excess moisture before folding it in. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven or microwave until warmed through. This freezes well for up to 2 months—thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the cheddar amount the same for melt and flavor.