Save it
Get ready for the ultimate comfort food—this Crack Corn Casserole is loaded with creamy cheese, sweet corn, smoky bacon, and ranch flavors. It comes together fast, and you won’t believe how easily those simple ingredients turn into a total crowd-pleaser. Everyone will be asking for seconds, whether you bring it to a potluck or serve it at home.
What Makes This Awesome
With just a handful of easy stuff from your kitchen, you can put together something that feels extra special. That cream cheese makes everything super creamy and rich. Bacon brings the crunch and smoky touch, and ranch mix keeps it zippy. That cheesy top just pulls it all together. It’s a no-fuss dish for any get-together or a chill weeknight dinner.
What You'll Need
- Shredded Cheese: 2 cups cheddar Jack, split up
- Bacon: 8 slices, cooked crispy and broken up, or use 1/2 cup bacon bits
- Cream Cheese: 8 oz block, let it sit out to soften
- Ranch Mix: 1 packet (1 oz), tosses in a zingy taste
- Frozen Corn: Two 16-ounce bags, thawed and dried off
- Butter: 4 tablespoons, for cooking your corn
Save it
How You Do It
- Cool Down
- Let it chill for five minutes after pulling it out. This holds it together and makes scooping out a breeze.
- Into the Dish
- Dump everything into a 2-quart pan, smooth it, sprinkle the rest of the cheese over the top. Bake for 20-30 minutes until you see bubbling sides and melty cheese on top.
- Get It Creamy
- Blend in softened cream cheese until it’s all melted in. Stir in ranch mix and bacon pieces. Toss in half the cheese, keep stirring till it melts.
- Get Cooking
- Fire up your oven to 350°F. Warm butter in a big pan on medium heat. Toss in corn and cook for 5 to 7 minutes till heated through.
Plan Ahead
If you want to save a little time, mix everything except the cheese that goes on top ahead of time. Cover and pop it in your fridge for up to two days. When you're ready, sprinkle the cheese up top and bake, but let it cook an extra 10-15 minutes since the dish will be cold. You can freeze it, too—put together the uncooked casserole, freeze for three months, then thaw in the fridge before baking.
Switch Things Up
Give it your own spin. Toss in chopped green chiles for some heat, add bell peppers for a nice crunch, or stir in diced onions for punch. If you want to make it a main dish, mix in cooked chicken or browned beef. You could swap in a spicier cheese like pepper jack, or use Colby for more melting power. Just keep that base as your starting point and play around.
What Goes Well With It
This hearty casserole is perfect with classic mains like meatloaf, pork chops, or grilled chicken. Pair it up with steamed veggies or a simple salad to keep things balanced. It’s rich, so if you’re bringing sides, go easy on the serving sizes. At a potluck, set it close to the mains since it works as a side or a veggie dish.
Leftover Ideas
Cover any leftovers and stick them in the fridge—they’ll keep for about three days. When it’s time to reheat, zap in the microwave for a couple minutes or warm it in a 350°F oven for 15-20 minutes till hot. Leave the cover off at the end if you want crispy edges. Or use leftovers for a tasty dip with chips, or spooned onto toast for a speedy snack.
Tips That Help
Let your cream cheese sit out to soften for about an hour so it stirs in smooth. Dry off the thawed corn so the dish doesn’t get soupy. Resting after baking gives the sauce time to set up. If the cheesy top starts browning too soon, loosely cover with foil. For crunchier bacon, keep some aside and toss on at the very end.
Save it
Common Questions
- → Can I use fresh corn?
Absolutely, about 6 cups if you cut it fresh. It cooks a tiny bit quicker than frozen. Mixing fresh and frozen turns out great too. Toss in grilled corn if it’s summer for some smoky goodness. Try not to add too much liquid or it can get runny.
- → How do I make it vegetarian?
Just leave out bacon and add a spoon of smoked paprika for that smoky kick. Chopped mushrooms add chew, or use veggie bacon—pop it in late to keep it crispy. Double cheese for extra creamy flavor, or throw in roasted garlic.
- → How long does it keep?
Stays great in a sealed container in the fridge for three or four days. Warm up in the oven or microwave. It gets a little firmer cold—just pour in some milk when reheating. Try it cold as a BBQ side too!
- → Does freezing work?
Bake it, cool down totally, then freeze up to three months. Defrost in the fridge overnight. Heat covered with foil at 350° for about 20 minutes. Give it a stir in the middle. The texture holds up just fine!
Final Thoughts
Craving a cheesy favorite? You could try loaded cauliflower or a creamy corn zucchini bake. Bacon ranch potato casserole will hit the spot too. All of them bring that same warm, tasty vibe!