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Crack Corn Casserole

Crack Corn Casserole is a creamy, cheesy baked corn side loaded with crispy bacon and jalapeno. It bakes until bubbly and golden, so each scoop has warm, stringy cheddar.
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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: 520
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 cup shredded cheddar divided
  • 6 slice bacon cooked and crumbled
  • 1 jalapeno seeded and diced
  • 2 green onions sliced

Equipment

  • 1 sheet pan

Method
 

Bake the casserole
  1. Preheat the oven to 350F, then grease a 2-quart baking dish.
  2. Melt the cream cheese and butter together until smooth, then stir in the sour cream and ranch seasoning.
  3. Fold in the thawed corn, 1 cup cheddar, most of the bacon, and the jalapeno.
  4. Spread the mixture into the baking dish, then top with the remaining cheddar and bacon.
  5. Bake for 25-30 minutes, until bubbly and golden.
  6. Sprinkle with green onions, then serve.

Notes

For the creamiest texture, thaw the frozen corn fully and drain off any excess liquid before folding it in. Refrigerate leftovers in a covered container for up to 3 days; reheat in the microwave or a 325F oven until warmed through. Freezing is not recommended because the corn and dairy can lose texture. For a lower-fat option, use low-fat cream cheese and reduced-fat cheddar and sour cream.