Description
A rich and creamy baked side dish made with sweet corn, a blend of cheeses, and a few pantry staples. Crack corn casserole is cheesy, comforting, and a total crowd-pleaser. Perfect for holidays, potlucks, or weeknight dinners.
Ingredients
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1 can (15 oz) sweet corn, drained (or 1 ½ cups frozen corn, thawed)
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8 oz cream cheese, softened
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1 cup cheddar cheese, shredded
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½ cup sour cream
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¼ cup melted butter (unsalted)
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1 packet ranch seasoning mix (optional)
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1–2 jalapeños, diced (optional)
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1 cup shredded mozzarella or Monterey Jack cheese (optional)
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Green onions or chives for garnish (optional)
Instructions
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Preheat the oven to 350°F (175°C).
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If using canned corn, drain it well. If using frozen corn, thaw and pat dry with paper towels.
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In a large mixing bowl, combine softened cream cheese, sour cream, and melted butter. Mix until smooth.
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Stir in the corn, ranch seasoning (if using), and jalapeños (if using).
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Add the shredded cheddar cheese and mozzarella (if using), and mix until evenly combined.
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Grease a casserole dish and pour the mixture into it. Smooth the top with a spoon.
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Bake for 40-50 minutes until golden and slightly crispy on top.
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Let it sit for 5-10 minutes before serving. Garnish with chopped green onions or chives, if desired.
Notes
You can make this ahead of time by preparing the casserole and refrigerating it. Bake when ready to serve.
Feel free to experiment with adding other vegetables like bell peppers or zucchini.
For a spicier version, use pepper jack cheese instead of cheddar or add more jalapeños.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern