Jack Stack Cheesy Corn Recipe – Corn, ham, cheddar, cream cheese, milk, flour, and margarine come together in this creamy, cheesy corn dish perfect for parties.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I first fell in love with Jack Stack Cheesy Corn during a backyard BBQ where someone plopped down this golden, bubbling dish next to the ribs and brisket — and let’s just say I completely ignored the meat for the rest of the meal. It’s like mac and cheese’s fun cousin: creamy, cheesy, smoky thanks to the ham, and packed with sweet corn kernels that give every bite a little pop. I finally had to try making it myself, and honestly, it’s one of those recipes where you wonder why you don’t make it more often. It’s easy, it feeds a crowd, and it’s one of those sides where there are never leftovers (except the bit I hide for myself). Whether it’s for a holiday, a potluck, or just because, this dish always steals the show.
Why You’ll Love This Jack Stack Cheesy Corn Recipe
If you’re looking for a crowd-pleaser, this is it.
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Ultra-creamy and cheesy — Loaded with cheddar and cream cheese for that perfect gooey texture.
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Simple ingredients, big flavor — Nothing fancy here, just pantry basics and real food goodness.
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Perfect for gatherings — Makes a big batch that’s ideal for holidays, barbecues, or any time you’re feeding a crew.
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Versatile side — Pairs with everything from smoked brisket to roast chicken, and works as a dip too.
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Freezer and make-ahead friendly — A lifesaver for busy cooks!
Ingredient Notes
This dish is all about comfort, and the ingredients reflect that — familiar, simple, and satisfying.
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Corn: Frozen or thawed whole-kernel corn gives sweetness and texture.
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Ham: Adds a smoky, savory element that takes it beyond your typical cheesy side.
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Cheddar cheese: The star of the show for that melty, sharp cheese flavor.
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Cream cheese: Brings extra creaminess and richness.
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Milk: Helps create the smooth sauce that binds everything together.
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Flour and margarine: These form the base of a simple roux to thicken the sauce.
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Garlic powder: A subtle seasoning that boosts the flavor without overpowering.
How to Make Jack Stack Cheesy Corn — Step-by-Step
This dish comes together in a few easy steps that make it feel downright foolproof.
Step 1: Start by melting margarine in a medium saucepan over moderate heat. Once melted, stir in the flour and garlic powder. Cook briefly to form a roux — this is the base that gives the sauce body.
Step 2: Gradually add the milk, stirring constantly to avoid lumps. Keep stirring until smooth and thickened slightly.
Step 3: Off the heat, add the cheddar cheese and cream cheese. Stir until both are melted and the mixture is creamy.
Step 4: Fold in the corn and diced ham, mixing until everything is evenly coated in the cheese sauce.
Step 5: Transfer the mixture to a casserole dish or deep pan. Bake at 350°F for about 45 minutes, until bubbly and golden. Let cool slightly before serving.
Storage Options
Leftover cheesy corn (if you’re lucky enough to have any!) can be stored in an airtight container in the fridge for 3–4 days. Reheat in a 350°F oven until warmed through. If freezing, it’s best to freeze before baking: assemble the dish, wrap tightly in foil and plastic, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Variations and Substitutions
This dish is easy to adapt to your taste or what’s on hand.
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Spice it up: Add diced jalapeño, green chilies, or a pinch of cayenne.
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Use different meats: Crumbled bacon or leftover pulled pork make great additions.
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Make it vegetarian: Just skip the ham — it’s still delicious.
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Add a crunchy topping: Sprinkle buttered breadcrumbs or crushed crackers on top before baking for extra texture.
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Switch the cheese: Mix in Monterey Jack, pepper jack, or smoked gouda for a twist.
What to Serve With This Jack Stack Cheesy Corn
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Cheesy corn goes with just about anything you’d put on the grill or smoker — think brisket, ribs, pulled pork, or grilled chicken. It’s also a hit at holiday tables next to ham or turkey. And if you’re feeling casual, serve it as a dip with tortilla chips or crusty bread!
FAQ
Q: Can I make Jack Stack Cheesy Corn ahead of time?
A: Yes! Assemble it up to two days in advance, cover, and refrigerate. Bake just before serving.
Q: Can I freeze cheesy corn?
A: Absolutely. Freeze the unbaked dish tightly wrapped. Thaw in the fridge overnight and bake as directed.
Q: How can I reheat leftovers?
A: Reheat in a 350°F oven until hot. If the sauce separates a bit, stir in a splash of milk to bring it back together.
Jack Stack Cheesy Corn
Ingredients
- 2 tablespoons margarine
- 1 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1 cup milk
- 6 shredded cheddar cheese 8 ounces
- 3 tablespoons cream cheese cubed
- 10 pounds whole kernel corn thawed
- 3 inches diced ham
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Whisk
- Casserole dish or deep baking dish
- Oven
Instructions
- Step 1: In a medium saucepan over moderate heat, melt the margarine. Once melted, add the flour and garlic powder. Stir continuously to form a smooth roux.
- Step 2: Gradually add the milk, whisking constantly to prevent lumps from forming. Continue stirring until the mixture thickens to a smooth consistency.
- Step 3: Remove the saucepan from heat. Stir in the shredded cheddar cheese and cubed cream cheese. Mix until both cheeses have fully melted and combined into a creamy sauce.
- Step 4: Add the whole kernel corn and diced ham to the cheese sauce. Stir thoroughly to ensure all ingredients are evenly coated.
- Step 5: Transfer the mixture to a casserole dish or deep baking dish. Bake at 350°F (175°C) for approximately 45 minutes, or until the dish is hot and bubbly.
- Step 6: Remove from the oven and allow to cool slightly before serving.
