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Crack Corn Casserole

Crack corn casserole is a creamy, cheesy baked side dish made with thawed frozen corn, ranch seasoning, and melted cream cheese. Expect a bubbly, golden top with crispy bacon, jalapeno heat, and a fresh 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
Ingredients Equipment Method Notes

Ingredients
  

Crack Corn Casserole
  • 4 cup frozen corn Thawed
  • 8 oz cream cheese Cubed
  • 0.25 cup butter
  • 0.5 cup sour cream
  • 1 packet (1 ounce) ranch seasoning
  • 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

Method
 

Prep and combine
  1. Preheat oven to 350F, then grease a 2-quart baking dish until lightly coated with visible sheen.
  2. Melt cream cheese and butter together until smooth, stirring constantly so no lumps remain.
  3. Stir in sour cream and ranch seasoning until fully incorporated and evenly colored.
  4. Fold in frozen corn, 1 cup shredded cheddar, most of the bacon, and jalapeno until the mixture is glossy and evenly speckled.
Bake and finish
  1. Spread the mixture into the prepared dish, then top with remaining shredded cheddar and remaining bacon for a layered finish.
  2. Bake 25-30 minutes at 350F until bubbly at the edges and golden on top, with small browned spots visible.
  3. Sprinkle with green onions and serve while hot, so the garnish looks fresh and slightly crisp.

Notes

Pro tip: thaw frozen corn fully and drain any excess moisture so the casserole turns creamy instead of watery. Store leftovers in the refrigerator for up to 3 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended for the creamiest texture. Dietary swap: use reduced-fat cream cheese and sour cream to lower calories while keeping the same baked, cheesy texture.