Crack Corn on the Cob
My crack corn on the cob is topped with a creamy ranch sauce, cheddar cheese, bacon, and green onions for an irresistible summer side dish.
Servings: 6 Servings
Ingredients
- 6 ears fresh sweet corn
- ¼ cup unsalted butter
- ½ cup heavy cream
- 2 tablespoons softened cream cheese see notes
- 1 tablespoon dry ranch seasoning
- ¼ cup shredded cheddar cheese
- ¼ cup cooked and chopped bacon
- ¼ cup sliced green onion for garnish
Instructions
- 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!
- 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.
- 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.
- Top the corn with ¼ cup shredded cheddar cheese, ¼ cup cooked and chopped bacon, and ¼ cup sliced green onion.
Notes
Storage and Reheating Instructions
- 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.
Nutrition
Calories: 298kcal | Carbohydrates: 20g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 319mg | Potassium: 305mg | Fiber: 2g | Sugar: 7g | Vitamin A: 853IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg
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