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Crack Corn Casserole

Crack corn casserole is a creamy, cheesy baked side dish with ranch-seasoned corn, melty cheddar, and crispy bacon. It bakes until bubbly and golden, then finishes with fresh green onions for brightness.
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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 ranch seasoning 1 ounce
Cheddar cheese
  • 1.5 cup shredded cheddar, divided
Bacon
  • 6 bacon, cooked and crumbled slices
Jalapeno
  • 1 jalapeno, seeded and diced
Green onions
  • 2 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350F and grease a 2-quart baking dish, so the casserole releases easily when baked. Use an oven-safe dish for an even, golden bake.
  2. Melt cream cheese and butter together until smooth, stirring constantly until fully combined. Stir in sour cream and ranch seasoning until the mixture looks creamy and evenly speckled.
  3. Fold in corn, 1 cup cheddar, most of the bacon, and jalapeno until no dry pockets remain. Keep folding just until combined for a thick, spoonable mixture.
  4. Spread the mixture into the greased dish, smoothing the top with an even layer. Top with the remaining cheddar and bacon for a crisp, melty finish.
Bake and serve
  1. Bake for 25-30 minutes at 350F until bubbly and golden around the edges. Look for steady bubbling in the center and a browned, cheesy top.
  2. Sprinkle with green onions and serve while warm. The fresh slices add color and a mild sharp bite against the creamy corn.

Notes

Pro tip: Thaw the frozen corn completely and drain well if it’s watery, so the casserole stays thick instead of runny. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a 350F oven until hot. Freezing is not recommended because the creamy dairy can separate after thawing. For a lighter option, use low-fat cream cheese and reduced-fat cheddar for a similar texture with less saturated fat.