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Crack Corn Casserole

Crack corn casserole is a creamy, cheesy baked corn side loaded with bacon and jalapeno. It’s assembled in one dish, baked until bubbly and golden, then finished with green onions.
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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
  

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 ounce) ranch seasoning
Shredded cheddar
  • 1.5 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
  1. Preheat oven to 350F and grease a 2-quart baking dish. Use a thin, even coating so the casserole releases easily.
  2. Melt cream cheese and butter together until smooth, stirring frequently. Stir in sour cream and ranch seasoning until fully combined and glossy.
Assemble and bake
  1. Fold in corn, 1 cup shredded cheddar, most of the bacon, and jalapeno. Mix until the corn is evenly coated with the creamy ranch mixture.
  2. Spread the mixture into the greased dish and top with remaining cheddar and bacon. Aim for an even layer so the surface browns uniformly.
  3. Bake for 25-30 minutes at 350F, until bubbly and golden on top. Look for active bubbling around the edges and melted cheese at the center.
Finish
  1. Sprinkle with green onions and serve. The fresh green topping adds a sharp, crisp contrast to the warm, cheesy corn.

Notes

Pro tip: Thaw the frozen corn completely and drain any excess liquid so the bake stays thick and scoopable. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same cheddar amount for texture.