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Crack Corn Dip

Crack Corn Dip is a cheesy, bubbly corn dip baked until golden at the edges, loaded with ranch seasoning, jalapeño, and smoky bacon. Stir-together prep keeps the texture creamy with sweet corn throughout for easy scooping with tortilla chips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Frozen sweet corn, thawed and patted dry
  • 3 cup frozen sweet corn Thaw fully and pat dry so the dip bakes up thick instead of watery.
Creamy base
  • 8 oz cream cheese Softened to room temperature for easy mixing.
  • 1 cup sour cream Use 1/2 cup; measure first then add to mixture.
  • 1 cup mayonnaise Use 1/4 cup; mix until smooth.
  • 1 packet (1 oz) ranch seasoning Adds the classic ranch flavor.
Cheddar and bacon
  • 2 cup shredded sharp cheddar Divide: 1 1/2 cups mixed in + remaining for the top.
  • 6 bacon slices Cook, crumble, and divide: most mixed in + remaining for topping.
Jalapeño and green onions
  • 1 jalapeno Seed and dice for controlled heat.
  • 3 green onions Slice and divide for mixing + topping.
For serving
  • 1 tortilla chips or Fritos Serve hot for scooping.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F, then grease a 10-inch skillet or small baking dish.
  2. Beat cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth.
  3. Fold in the thawed sweet corn, 1 1/2 cups cheddar, most of the bacon, diced jalapeno, and half the green onions.
  4. Spread the mixture into the prepared skillet, then top with the remaining cheddar.
  5. Bake for 20 to 25 minutes, until bubbly and golden at the edges.
  6. Top with the remaining bacon and green onions, then serve hot with tortilla chips or Fritos.

Notes

Pro tip: pat the thawed corn very dry so the dip thickens as it bakes. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven or microwave until hot and bubbly. Freezing is not recommended because the creamy dairy can turn grainy after thawing. For a lighter option, swap in reduced-fat cream cheese and sour cream while keeping the same bake time.