Jack Stack Cheesy Corn Recipe

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Jack Stack Cheesy Corn Recipe

Recreate the legendary Jack Stack cheesy corn recipe at home! This is the real deal: sweet corn and smoky ham with a velvety, pourable four-cheese sauce.

Prep Time20

Cook Time15

Total Time35

Course: Side Dish

Cuisine: American

Keyword: bbq, casserole, cheese, corn, under 60 minutes

Servings: people

Calories: 391kcal

Author: Ali Mairet

Equipment

12-inch oven safe skillet (alternatively, can use an 8 x 8 inch casserole for baking)
food scale (optional)

Ingredients

1 teaspoon neutral oil canola or vegetable oil
3.5 ounces smoked ham bits
8 ounces cream cheese cut into 1-inch cubes
2 ounces yellow American cheese about 2 thick slices cut into ½ inch cubes
3 ounces mild cheddar cheese cut into ½ inch cubes or 1 cup shredded
3 ounces smoked cheddar cheese cut into ½ inch cubes or 1 cup shredded
1 cup milk
½ teaspoon garlic powder
1 teaspoon Diamond Crystal kosher salt
2 teaspoons granulated sugar
3 cups frozen yellow sweet corn kernels around 15-16 ounces

Instructions

Preheat the oven to 350℉.
Chop the ham into very small pieces, ¼-inch in size. Crisp the ham by browning it in a 12-inch skillet with a neutral cooking oil over medium-high heat for about 5 minutes.
Reduce the heat to medium. Add the cream cheese, American cheese, mild, and smoked cheddar cheeses, milk, garlic powder, kosher salt, sugar, and frozen corn to the skillet.
Stir frequently until the cheese melts and the sauce is smooth. About 10-12 minutes. Do not let it come to a boil.
Bake in the oven for 15-20 minutes.

Notes

Makes 1 quart.

If doubling or tripling this recipe, use a heavy-bottom pot rather than a skillet.

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 & Reheating

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.

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