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Crack Corn Casserole

Crack corn casserole is a creamy, cheesy side dish baked until bubbly and golden, with ranch-seasoned corn and bacon throughout. This oven method creates a stringy, melty cheddar top with a fresh jalapeno and green onion finish.
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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
  • 4 cup frozen corn Thawed
Creamy base
  • 8 oz cream cheese Cubed
  • 0.25 cup butter
  • 0.5 cup sour cream
  • 1 packet (1 oz) ranch seasoning (1 ounce)
Cheese and toppings
  • 1.5 cup shredded cheddar Divided
  • 6 bacon Cooked and crumbled
  • 1 jalapeno Seeded and diced
  • 2 green onions Sliced

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat oven to 350F and grease a 2-quart baking dish, so it’s ready for the casserole as soon as the mixture is combined.
  2. Melt cream cheese and butter together until smooth, then stir in sour cream and ranch seasoning to make a thick, pourable base.
  3. Fold in thawed corn, 1 cup shredded cheddar, most of the crumbled bacon, and diced jalapeno until evenly coated.
Bake
  1. Spread the mixture into the greased dish and top with the remaining cheddar and bacon for a browned, cheesy layer.
  2. Bake for 25-30 minutes at 350F until bubbly and golden, letting the edges set and the center melt.
Finish and serve
  1. Sprinkle with sliced green onions right after baking so they stay bright and fresh-looking, then serve.

Notes

For the creamiest texture, ensure the corn is fully thawed and gently drained if it looks wet. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven or microwave until hot and bubbling. Freezing is not recommended because the creamy dairy can break after thawing. If you want a lighter twist, use reduced-fat cream cheese and sour cream to lower calories without changing the bake method.