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Crack Corn Dip

Crack corn dip is a cheesy, baked skillet dip with sweet corn, sharp cheddar, and ranch-seasoned cream cheese. It turns bubbly and golden at the edges, finished with bacon, jalapeño, and green onions for a bold topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 380
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 ounce) ranch seasoning
  • 2 cup shredded sharp cheddar divided
  • 6 slice bacon cooked and crumbled, divided
  • 1 jalapeno seeded and diced
  • 3 green onions green onions sliced, divided
  • 1 tortilla chips or Fritos for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375F and grease a 10-inch skillet or small baking dish with a light coating of oil.
  2. Beat cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth.
  3. Fold in corn, 1 1/2 cups cheddar, most of the bacon, jalapeno, and half of the green onions.
  4. Spread the mixture into the skillet, then top with the remaining cheddar (it should form an even layer).
Bake and serve
  1. Bake for 20-25 minutes at 375F until bubbly and golden at the edges.
  2. Let it cool for 2 minutes, then top with the remaining bacon and green onions for a fresh finish.
  3. Serve hot with tortilla chips or Fritos for dipping.

Notes

For the best texture, pat the thawed corn really dry so the dip bakes up thick instead of watery. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven or microwave until hot and bubbly. Freezing is not recommended because the corn and dairy can lose creaminess. For a lighter swap, use low-fat cream cheese and sour cream while keeping the cheddar amount for melting.