Creamy Crack Corn Dip Casserole
A creamy, crunchy, cheesy casserole perfect for summer potlucks, combining sweet corn, crispy bacon, cream cheese, and cheddar for an addictive comfort dish.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 (15 oz / 425 g) cans whole kernel corn, drained
- 8 oz (225 g) cream cheese, softened
- 1 ½ cups (150 g) sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- ½ cup (120 ml) mayonnaise
- 3 stalks green onions, thinly sliced
- 1 small jalapeño pepper, finely diced (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper, freshly ground
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Drain on paper towels and crumble once cool. Alternatively, bake bacon on a foil-lined baking sheet at 400°F (200°C) for 15-20 minutes.
- Drain the canned corn thoroughly to avoid sogginess. If using fresh corn, cut kernels off the cob and lightly sauté in a dry pan for 2-3 minutes to soften.
- In a medium bowl, beat the softened cream cheese with the mayonnaise until smooth and creamy.
- Stir in garlic powder, onion powder, black pepper, and salt carefully (taste later to adjust).
- Fold in the corn, shredded cheddar cheese (reserve a small handful for topping), crumbled bacon (reserve some for garnish), diced jalapeño if using, and sliced green onions.
- Spread the mixture evenly into your prepared 8×8-inch casserole dish. Sprinkle the reserved cheddar cheese and bacon over the top.
- Bake uncovered for 20-25 minutes until the cheese on top is melted, bubbly, and golden brown around the edges.
- Let the casserole rest for 5 minutes before serving.
Notes
Keep cream cheese softened at room temperature for easier mixing. Drain corn well to avoid sogginess. Crisp bacon fully for texture contrast. Use freshly shredded cheddar for best melt. Jalapeño is optional but recommended for a little heat. Tent with foil if top browns too quickly. Let casserole rest before serving to set up. Can be made ahead and refrigerated before baking. Freeze after baking for up to 2 months.
Nutrition
- Serving Size: About 1/4 of the cas
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 1.5
- Protein: 10
Keywords: corn dip, casserole, creamy corn dip, summer potluck, bacon dip, cheesy casserole, easy appetizer