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Crack Corn Casserole

Crack corn casserole with creamy melted cheese, ranch seasoning, and bacon folded through thawed corn for a bubbling, golden bake. Topped with extra cheddar, crisp bacon, jalapeño heat, and green onions for a stringy, spoonable 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: 420
Ingredients Equipment Method Notes

Ingredients
  

frozen corn
  • 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 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 combine
  1. Preheat oven to 350F and grease a 2-quart baking dish.
  2. Melt cream cheese and butter together until smooth, then stir in sour cream and ranch seasoning for an even, creamy mixture.
  3. Fold in thawed corn, 1 cup cheddar, most of the bacon, and jalapeno until everything is coated.
  4. Spread the mixture into the greased dish, then top with remaining cheddar and bacon.
Bake and finish
  1. Bake for 25-30 minutes at 350F until bubbly and golden around the edges.
  2. Sprinkle with sliced green onions and serve.

Notes

For the best texture, pat thawed corn lightly if it’s very wet so the casserole doesn’t turn runny. Refrigerate leftovers in an airtight container 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 lower-fat swap, use reduced-fat cream cheese and sour cream while keeping the cheddar portion the same for melt and flavor.