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Crack Corn Dip

Crack corn dip is a cheesy American oven bake with sweet corn, ranch seasoning, and crispy bacon crumbles for a bubbly, golden-edge texture. It’s layered with divided cheddar so every scoop gets a melty pull.
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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
cream cheese
  • 8 oz cream cheese softened
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
ranch seasoning
  • 1 packet (1 oz) ranch seasoning
sharp cheddar
  • 2 cup shredded sharp cheddar divided
bacon
  • 6 slice bacon cooked and crumbled, divided
jalapeno
  • 1 jalapeno seeded and diced
green onions
  • 3 green onions sliced, divided
tortilla chips or Fritos
  • 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 the cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth.
  3. Fold in the corn, 1 1/2 cups cheddar, most of the bacon, jalapeno, and half the green onions.
  4. Spread the mixture into the skillet, then top with the remaining cheddar.
Bake and serve
  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 the thickest dip, pat the thawed corn very dry so it doesn’t thin the base. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325F oven or microwave until hot. Freezing is not recommended because the corn and dairy can change texture. For a lighter option, use reduced-fat cream cheese and sour cream (the dip will still bake up creamy, just slightly less rich).