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My crack corn on the cob takes summer corn to a whole new level! Smothered in a creamy ranch sauce and topped with bacon, cheddar, and green onions, it’s the kind of side dish that disappears before the main course even hits the table.
Prepare for Zero Leftovers
- Corn just got an upgrade: Sweet summer corn gets the full ‘crack’ treatment with creamy ranch sauce, crispy bacon, and melty cheddar in every bite.
- Guaranteed to steal the spotlight: Don’t be surprised if this corn disappears before the burgers and grilled ribs. Just like my crack chicken salad and crack chicken pasta, it’s always the first thing gone.
Ingredients for Crack Corn on the Cob
- Corn: Fresh corn on the cob can be found year-round! If it’s not summer, search the frozen section at the grocery store.
- Cream Cheese: The trick is to use slightly warm cream cheese so it doesn’t separate in the sauce. I like to soften and warm it in the microwave for 10-20 seconds.
- Bacon: Precooked refrigerated bacon makes it so easy!
How to Make Crack Corn on the Cob
Whether you’re serving it alongside grilled chicken or adding it to your BBQ spread, this irresistible side comes together with minimal effort and maximum flavor. You could also serve this crack corn recipe alongside your favorite summer sides like macaroni salad, baked beans, and potato salad for the best cookout!
- Prep and Cook the Corn: Remove the husks and silks. Fill a large pot with water and bring it to a boil. Add the corn and cook for 5-7 minutes. Remove the corn using tongs and set aside. Alternatively, you can grill or air-fry the corn.
- Make Crack Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the heavy cream and ranch seasoning. Slowly whisk in the softened cream cheese and continue cooking until smooth and melted.
- Add the Sauce to the Corn: Place the cooked corn on a large platter or in a baking dish. Generously spoon or brush the sauce over the corn.
- Add Toppings and Serve: Top crack corn on the cob with shredded cheddar cheese, cooked bacon, fresh cracked pepper, and sliced green onions before serving.
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Remove the husks and silks from 6 ears fresh sweet corn. Fill a large pot with water and bring it to a boil. Add the corn and boil for 5-7 minutes. Remove the corn from the water using tongs and set it aside. Alternatively, you can grill or air-fry the corn! I have recipes and instructions for each method; pick your favorite!
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In a small saucepan, add ¼ cup unsalted butter and melt over medium heat. Whisk in ½ cup heavy cream and 1 tablespoon dry ranch seasoning. Slowly whisk in 2 tablespoons softened cream cheese. Stir and heat over medium heat until melted.
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Place the cooked corn on a large platter or in a baking dish for serving. Immediately spoon or brush the warm sauce generously over the corn.
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Top the corn with ¼ cup shredded cheddar cheese, ¼ cup cooked and chopped bacon, and ¼ cup sliced green onion.
- Fridge: Crack corn is best served fresh, but leftovers can be wrapped tightly and stored in the fridge for 2-3 days.
- To Reheat: Microwave leftover corn for 1-2 minutes.
Calories: 298kcalCarbohydrates: 20gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 59mgSodium: 319mgPotassium: 305mgFiber: 2gSugar: 7gVitamin A: 853IUVitamin C: 7mgCalcium: 59mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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