This creamy, cheesy, can’t-stop-snacking-on Crack Corn Dip is an incredibly easy and flavorful party starter that people go crazy over. Seriously, save some for yourself before serving because it’ll disappear in a matter of minutes.
A party isn’t a party unless there’s a few dips involved, don’t you agree? Some of our go-to’s include my Chicken Jalapeño Popper Dip, this Best Queso Dip For Entertaining, and my Better Than Trader Joe’s Black Bean Dip! Oh, and who can forget my dip version of Hatch Chile Mexican Street Corn; which turned out so insanely popular that the brand I made it for slapped the full recipe and photos on their packaging!
INGREDIENTS FOR THIS RECIPE:
You can serve this cold or hot, it’s seriously delicious both ways. Photographed here is the cold version since I’m bringing it to a holiday party to share this evening. If I was serving this at home, I’d probably serve half of it hot and the second half cold (I don’t like traveling with hot plates so we’re sticking with the cold version for today). Here’s what you’ll need:
- Frozen Corn
- Green Chilies
- Sharp Cheddar Cheese
- Sour Cream
- Ranch Seasoning
- Garlic Powder
- Whipped Cream Cheese
- Corn Chips
To serve hot, follow the directions below but transfer the mix to a baking dish instead of a serving platter. Sprinkle with a little extra shredded cheese and bake at 400F for 20 minutes (or until hot and bubbly).
CAN YOU MAKE CRACK CORN DIP IN ADVANCE?
You ‘betcha! I actually recommend making this at least a few hours before you’re ready to serve. By doing so, it allows all the flavors to marry together. You can also make this up to a day in advance if needed – just make sure to refrigerate it in a sealed container. A few notes:
CORN: I utilize thawed frozen corn for this recipe so we can make it year-round. In the summer when it’s in season, feel free to use fresh corn kernels!
BACON: Real bacon is what I opt for, then after it’s cooked and crispy I chop it up myself. However, if you’d prefer to use bacon bits instead that would work as well (and save on cooking time). I had the thought about possibly swapping cooked sausage for the bacon in the future… stay tuned for that version!
WHIPPED COTTAGE CHEESE: My friend Jessica turned me onto this when we made her famous Southern Pimento Cheese here at my house. Of course, you can use regular cream cheese… but when using whipped you don’t need to wait for the cream cheese to come to room temperature.
CHIVES: While I prefer the flavor of these with this dip, you could also use green onions or minced shallots.
MORE ENTERTAINING RECIPES:
- 10 oz. Frozen Corn, thawed
- 1 Jalapeno, seeded and diced
- 4 oz. can Mild Green Chilies
- 8 oz. Sharp Cheddar Cheese, shredded
- 1 cup Sour Cream
- 1 cup Mayonnaise
- 4 oz. Whipped Cream Cheese
- 1 oz. Ranch Seasoning
- 1 tsp. Garlic Powder
- 6 Bacon Slices, cooked and crumbled
- ¼ cup Chopped Cilantro
- ⅓ cup Chopped Chives
- 1 Lime, juiced
- Corn Chips, for serving
- Mix all ingredients together in a large bowl (except for the corn chips).
- Place the dip in a sealed container and refrigerate for at least two hours.
- Serve with corn chips or whatever dipping vessels you enjoy most.
NOTES ON THIS RECIPE:
- DIPPING OPTIONS: While I prefer corn chips, you can also serve this with tortilla chips, crackers, bell pepper slices, carrot chips, celery, zucchini, or whatever you like best!
- Since I was bringing this to a party, I skipped the jalapeño seeds to keep this more on the mild side. If you’re a fan of heat, go ahead and keep some of the seeds or add a few dashes of your favorite hot sauce.
- Any leftovers should be kept in the refrigerator in a sealed container and enjoyed within the next couple days.
PIN THIS FOR LATER: