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Crack Corn Dip

Crack Corn Dip is a baked, cheesy skillet dip with sweet corn, sharp cheddar, and ranch seasoning. It turns golden and bubbly at the edges, then finishes with bacon, green onions, and jalapeno for a savory kick.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen sweet corn
  • 3 cup frozen sweet corn Thawed and patted dry
Creamy base
  • 8 oz cream cheese Softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 packet (1 ounce) ranch seasoning
Cheese
  • 2 cup shredded sharp cheddar Divided
Bacon and heat
  • 6 slice bacon Cooked and crumbled, divided
  • 1 jalapeno Seeded and diced
Garnish
  • 3 green onions Sliced, divided
For serving
  • 1 tortilla chips or Fritos For serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat the oven to 375F and grease a 10-inch skillet or small baking dish.
  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 the green onions.
  4. Spread the mixture into the skillet and top with the remaining cheddar.
Bake and finish
  1. Bake for 20-25 minutes 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 cleaner topping and better browning, pat the thawed corn very dry before mixing. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 350F oven until warmed through. Freezing isn’t recommended because the creamy base can separate. For a lighter swap, use reduced-fat cream cheese and sour cream while keeping the cheddar amount the same for melt and flavor.