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Crack Corn Dip

Crack corn dip is a baked, cheesy ranch-style corn dip with bacon and jalapeño. Thawed, patted-dry corn helps it bake up bubbly and golden at the edges.
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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
  • 3 cup frozen sweet corn thawed and patted dry
Cream cheese base
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 packet (1 ounce) ranch seasoning
Cheese and toppings
  • 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
  • 1 sheet pan

Method
 

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

Notes

For the best texture, pat the thawed corn very dry so the dip bakes thick instead of watery. Store leftovers in the refrigerator up to 3 days; reheat in a 325F oven until warmed through. Freezing isn’t recommended because the dairy can separate when thawed. If you want a lighter option, use reduced-fat cream cheese and sour cream (the dip will still bake up bubbly).