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Crack Corn Dip

Crack corn dip is a baked, bubbly cheddar-and-ranch skillet dip with sweet corn, crisp bacon, and jalapeño for heat. Creamy cream cheese base folds in corn and toppings, then bakes until golden at the edges for scoopable texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Corn dip base
  • 3 cup frozen sweet corn thawed and patted dry
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning
  • 2 cup shredded sharp cheddar divided
  • 6 slice bacon cooked and crumbled, divided
  • 1 jalapeno seeded and diced
  • 3 green onions sliced, divided
  • 1 tortilla chips or Fritos for serving

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the best texture, thaw the corn completely and pat it very dry to prevent watery dip. Store leftovers in the refrigerator up to 3 days; reheat in the oven at 325°F until warmed through. Freezing isn’t recommended because cream cheese dips can become grainy. For a lighter option, swap the cream cheese and sour cream for reduced-fat versions and use part-skim mozzarella in place of some of the cheddar (keep the full amount of cheddar you like for flavor).