Jack Stack Cheesy Corn Recipe

Recreate the legendary Jack Stack cheesy corn recipe at home! This one's the real deal: sweet corn and smoky ham bits blended with a velvety, pourable four-cheese sauce using the easiest technique.

If you've ever dined at Jack Stack Barbecue in Kansas City, you know their cheesy corn bake is the side dish everyone talks about. If cheesy corn is new to you, imagine a warm pot of smoky and saucy corn kernels instead of macaroni and cheese. It's so good.

Why You Will Love This Recipe

• This is 'the restaurant side dish' that makes people ask for the recipe.
• Velvety cheese sauce (no flour!).
• Only one dirty skillet for simple clean up later.

Common Problems With Cheesy Corn

• Avoid sharp cheddar or Colby Jack cheese, which are too sharp and gritty (even if you shred them). They don't create that signature smoothness.
• No flour is needed. The cream cheese and American cheese will maintain a smooth sauce.
• The sauce needs to be pourable and not too thick. See the top tip below to fix this.

Ingredients

Here are the ingredients, including the 4 cheeses, you need to make an authentic cheesy corn bake!

• Frozen Yellow Corn Kernels: Frozen corn kernels are still sweet when packed at their prime. Buy the regular stuff, rather than more expensive sauced or steam-in-the-package varieties. Unfortunately, shrinkage has created varying-sized packages of frozen corn ranging from 10-32 ounces. It's not critical if you are a little over the recipe measurement.
• Smoked Ham: Use the smokiest ham you can find.
• Cream Cheese: A mild, tangy, spreadable cheese with plenty of fat content.
• Yellow American Cheese: Rather than Velveeta, look for the American cheese sold in the grocery store deli where they slice the cheese and meats for sandwiches.
• Mild Cheddar Cheese: In order to get closest to the restaurant version, a block of mild cheddar with minimal sharpness is the best fit. Colby-Jack will work in a pinch, but it has more tang.
• Smoked Cheddar Cheese: This is the secret ingredient in the 4 cheese blend. Try to find a mild cheddar that has actually been smoked rather than having a liquid smoke additive in it. Smoked Gouda could be a substitute, but cheddar is closest in flavor.
• Milk: You can use any milk product on hand, from skim milk to half and half.
• Garlic Powder: This is dried garlic that has been ground in the spice aisle. Use the unsalted version.
• Granulated Sugar: This sweetener has a neutral flavor and easily dissolves.
• Diamond Crystal Kosher Salt: I prefer the brand, Diamond Crystal, because their shape is lighter and flakey and dissolves faster which helps prevent over-seasoning. If using Morton or table salt, reduce the salt measurements by half.

See the recipe card below for ingredient measurements.

Variations & Substitutions

Here are some other ideas on adjustments you can make to this cheesy corn recipe.

• Bacon: You can substitute smoky bacon bits for the ham.
• Fresh Corn: During peak corn season, use fresh kernels cut from the cob.
• Spicy: You can add diced jalapeno peppers, fresh or jarred.
• Fresh herbs: Before baking, stir in 2 tablespoons of chopped chives, parsley, or sliced green onions.
• Toppings: Sprinkle shredded cheese or crushed Ritz crackers on top before baking in the oven.

Equipment

• 12-inch cast iron skillet. If your skillet is not oven-safe, you can bake the cheesy corn in an 8 x 8-inch casserole dish.
• Food scale to weigh the cheese, optional

Step-by-Step Instructions

Preheat the oven to 350℉.

Step 1: Chop the ham into very small pieces. Crisp the ham by browning it in a 12-inch skillet with the neutral oil over medium-high heat for about 5 minutes.

Step 2: Reduce the heat to medium. Add the cream cheese, American cheese, mild cheddar, and smoked cheddar cheese, milk, garlic powder, kosher salt, sugar, and frozen corn to the skillet.

Step 3: Stir occasionally until the cheese melts and the sauce is smooth. About 10-12 minutes. Do not let it come to a boil or you may burn the cheese sauce.

Step 4: Bake in the oven for 15-20 minutes until hot and bubbly. Serve warm.

Make Ahead Instructions

You can make this cheesy corn recipe up to 3 days in advance. Wait to bake it. Store in the fridge.

There are several ways to bake a cheesy corn casserole:

• Oven: Cook at 350°F for about 30 minutes until bubbly.
• Stovetop: Keep the pot of cheesy corn on a medium-low burner, stirring occasionally until reduced to your liking. Reduce the burner to its lowest setting to keep warm until serving.
• Smoker: Heat the casserole to a bubble in a 250°F smoker for about 30-40 minutes.
• Slow Cooker: Cook on low for 2-4 hours. Once it's bubbling, reduce the heat to warm.

Storage And Reheating Information

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 25 minutes until hot. You can also reheat individual servings in a microwave.

Freezer: You can freeze this casserole, covered, before baking it up to 3 months. Let it defrost in the refrigerator for 1 full day. Stir it with a spoon to remix any separated water before baking in a 350°F oven for about 30-40 minutes or until hot.

FAQ

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