Description

This Crack Corn Casserole is rich, cheesy, and loaded with sweet corn, crispy bacon, and creamy ranch flavors. It’s baked to golden perfection, making it the ultimate comfort food side dish. Perfect for Thanksgiving, BBQs, or any gathering!

Ingredients

Units Scale

2 (15-ounce) cans whole kernel corn, drained
1 (15-ounce) can cream-style corn
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 (1-ounce) packet ranch seasoning mix
2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup unsalted butter, melted
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon paprika (optional, for extra flavor)
1 cup crushed Ritz crackers (or butter crackers)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, mix together the corn, cream-style corn, cream cheese, sour cream, and ranch seasoning until well combined.
Stir in cheddar cheese, crumbled bacon, melted butter, garlic powder, black pepper, and salt. Mix everything evenly.
Pour the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the crushed Ritz crackers on top for a crispy, buttery topping.
Bake uncovered for 35–40 minutes or until bubbly and golden brown on top.
Remove from oven, let cool for 5 minutes, and serve warm. Enjoy!

Notes

For extra spice, add ½ teaspoon cayenne pepper or a few dashes of hot sauce.
Can be made ahead! Assemble the casserole, cover, and refrigerate overnight before baking.
Leftovers? Store in an airtight container in the fridge for 3–4 days.