Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup sour cream
  • 1 oz ranch seasoning mix (1 packet)
  • 30 oz whole kernel corn (2 cans), thoroughly drained
  • 14.75 oz cream-style corn (1 can)
  • 2 cups sharp cheddar cheese, shredded
  • 250g smoked bacon, cooked until crispy and chopped
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, beat the 8 oz cream cheese until smooth and velvety. Note: This prevents lumps in the final sauce.
  3. Whisk in the 0.5 cup melted butter and 0.5 cup sour cream until the mixture is completely uniform.
  4. Stir in the 1 oz ranch seasoning packet, ensuring there are no dry pockets of powder.
  5. Fold in the 30 oz drained whole kernel corn and the 14.75 oz cream style corn.
  6. Fold in 1.5 cups of the shredded cheddar and half of the 250g crispy bacon bits.
  7. Pour the mixture into the prepared dish and spread it evenly with a spatula.
  8. Sprinkle the remaining 0.5 cup of cheddar and the rest of the bacon over the top.
  9. Bake for 45 minutes until the edges are bubbling and the cheese is golden and melted.
  10. Remove from the oven and top with sliced green onions. Let it sit for 5 minutes before serving to let the sauce set.