This Crack Corn Casserole combines sweet corn, cream cheese, ranch seasoning, and crispy bacon into one irresistible dish. Perfect for family dinners or potlucks, this creamy, cheesy casserole brings together simple ingredients for big flavor. Ready in under an hour, it's sure to become a regular request at your dinner table.
Why Make This Casserole
This recipe takes simple ingredients and turns them into something special. The cream cheese makes it rich and smooth, while ranch seasoning adds zip. Bacon gives a smoky crunch, and two kinds of cheese create the perfect topping. It's quick to put together and works for any occasion - from weeknight dinners to holiday meals.
What You'll Need
- Butter: 4 tablespoons, for sautéing corn
- Frozen Corn: 2 packages (16 oz each), thawed and drained
- Ranch Mix: 1 packet (1 oz), adds zesty flavor
- Cream Cheese: 8 oz block, softened
- Bacon: 8 slices cooked crispy and crumbled, or 1/2 cup bacon bits
- Cheese: 2 cups shredded cheddar Jack, divided
How to Make It
- Get Started
- Heat oven to 350°F. Melt butter in large skillet over medium heat. Add corn, cook 5-7 minutes until warm.
- Make it Creamy
- Stir in softened cream cheese until melted. Mix in ranch packet and bacon. Add 1 cup cheese, stir until melted.
- Bake Until Bubbly
- Pour into 2-quart baking dish. Top with remaining cheese. Bake 20-30 minutes until edges bubble and cheese browns.
- Let it Rest
- Cool 5 minutes before serving. This helps it set up and makes serving easier.
Make It Ahead
Save time by prepping early. Mix everything except the top cheese layer, cover, and keep in the fridge up to 2 days. When ready to cook, add the cheese on top and bake. Since it's cold, add 10-15 minutes to the baking time. You can also freeze the unbaked casserole for up to 3 months - just thaw overnight in the fridge before baking.
Change It Up
Make this recipe your own by trying different mix-ins. Add diced peppers for crunch, chopped green chiles for heat, or diced onions for more flavor. Turn it into a meal by mixing in shredded chicken or browned ground beef. Try different cheeses like pepper jack for spice or Colby for extra melt. Just keep the base recipe the same and have fun with add-ins.
What to Serve With It
This rich casserole goes great with simple main dishes. Serve it alongside grilled chicken, pork chops, or meatloaf. Add a green salad or steamed vegetables to balance the richness. It's filling, so plan on smaller portions if serving other sides. For potlucks, place it near the main dishes since it works as both a side and a vegetable.
Using Leftovers
Store leftover casserole covered in the fridge for up to 3 days. Reheat portions in the microwave for 1-2 minutes or in the oven at 350°F for 15-20 minutes until hot. For crispy edges, uncover for the last few minutes of reheating. Try using cold leftovers as a dip with tortilla chips or spread on toasted bread for a quick lunch.
Helpful Tips
Let cream cheese soften on the counter for an hour before using - it'll blend better. Drain thawed corn well to prevent a watery casserole. Don't skip the rest time after baking - it helps the sauce thicken. If top browns too fast, cover with foil. For extra-crispy bacon, cook it separately and sprinkle some on top after baking.
Frequently Asked Questions
- Can I use fresh corn?
Fresh corn works great - about 6 cups cut off cob. Cooks bit faster than frozen. Some folks mix fresh and frozen for texture. In summer, grilled corn adds nice smoky taste. Just make sure it's not too wet or casserole gets soupy.
- How do I make it vegetarian?
Skip bacon, add 1 spoon smoked paprika for that smoky taste. Some folks use mushrooms for meaty texture. Veggie bacon works too but add it late so it stays crisp. Could add extra cheese for richness. Roasted garlic adds good flavor too.
- How long does it keep?
Good 3-4 days in tight container in fridge. Heat in microwave or oven till hot through. Gets bit thicker when cold - add splash milk when reheating. Some folks like it cold too! Makes great leftover side with BBQ.
- Does freezing work?
Bake first, cool complete, then freeze up to 3 months. Thaw overnight in fridge. Heat at 350° till hot - about 20 minutes. Cover with foil so top doesn't burn. Might need stir halfway through heating. texture stays pretty good!
Some More Ideas
Love cheesy sides? Try bacon ranch potato casserole next time. Or make creamy corn zucchini bake. Even loaded cauliflower keeps these same cozy flavors!