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Crack Corn Casserole

Crack corn casserole with creamy melted cream cheese and butter, baked until bubbly and golden with a crispy bacon and jalapeno topping. A simple bake-and-serve side using frozen corn and ranch seasoning for a rich, cheesy spoonable texture.
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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
  

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 oz) ranch seasoning
  • 0.5 cup shredded cheddar Divided; use 1 cup in the mix and reserve for top
  • 6 bacon Cooked and crumbled
  • 1 jalapeno Seeded and diced
  • 2 green onions Sliced

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350F and grease a 2-quart baking dish (you should feel the pan is coated when tilted).
  2. Melt cream cheese and butter together, stirring until smooth, then stir in sour cream and ranch seasoning until evenly blended.
  3. Fold in thawed frozen corn, 1 cup cheddar, most of the cooked bacon, and jalapeno until the mixture looks uniformly colored and thick.
Bake and finish
  1. Spread the mixture into the greased dish and top with the remaining cheddar and bacon so the surface is evenly covered.
  2. Bake 25-30 minutes at 350F until bubbly around the edges and golden on top (look for active bubbling and browned spots).
  3. Sprinkle with sliced green onions and serve while hot so the cheese pulls slightly and stays glossy.

Notes

Pro tip: fully thaw the frozen corn and drain any excess moisture so the casserole bakes up creamy instead of watery. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the corn and dairy can become grainy after thawing. For a lower-fat swap, use light cream cheese and reduced-fat cheddar while keeping the same bake time.