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Crack Corn Dip

Crack corn dip is a cheesy ranch corn bake with a bubbly, golden-edged top and bacon-jalapeño flavor. Made in a skillet, it blends softened cream cheese with sweet corn and sharp cheddar, then bakes until hot and scoopable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 430
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.
  • 1 cup sour cream Use 1/2 cup; add to mixture.
  • 1 cup mayonnaise Use 1/4 cup; add to mixture.
  • 1 packet (1 ounce) ranch seasoning 1 packet.
Cheddar and toppings
  • 2 cup shredded sharp cheddar Divided: 1 1/2 cups mixed in, remaining topped.
  • 6 bacon Cooked and crumbled, divided; reserve some for top.
  • 1 jalapeno Seeded and diced.
  • 3 green onions Sliced, divided.
  • tortilla chips or Fritos For serving.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat oven to 375F, and grease a 10-inch skillet or small baking dish with a light coating.
Mix the dip
  1. Beat cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth.
  2. 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 prepared skillet, then top with the remaining cheddar.
  2. Bake 20-25 minutes until bubbly and golden at the edges.
Finish and serve
  1. Top with the remaining bacon and green onions right after baking, then serve hot with tortilla chips or Fritos.

Notes

For the best thick, scoopable texture, pat the corn very dry so the dip doesn’t turn watery. Store leftovers in the refrigerator up to 3 days; reheat in a 300F oven or microwave until hot. Freezing is not recommended because cream cheese can break when thawed. For a lighter swap, use low-fat cream cheese and sour cream (texture will be slightly softer).