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Crack Corn Dip

Crack corn dip is a baked, cheesy corn-and-ranch appetizer with a golden, bubbly top. Loaded with sharp cheddar, crisp bacon, diced jalapeno, and green onions for a bold, scoopable texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 360
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 packet
  • 1 packet (1 oz) ranch seasoning
Sharp cheddar cheese
  • 2 cup shredded sharp cheddar divided
Bacon
  • 6 slice bacon cooked and crumbled, divided
Jalapeno
  • 1 count jalapeno seeded and diced
Green onions
  • 3 count 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. Make sure the pan is well coated so the dip releases easily after baking.
  2. Beat cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth. The mixture should look glossy and fully combined.
  3. Fold in the corn, 1 1/2 cups cheddar, most of the bacon, jalapeno, and half the green onions. Mix just until the corn is coated and evenly distributed.
  4. Spread the mixture into the skillet and top with the remaining cheddar. Aim for an even layer so the top bakes golden.
Bake and serve
  1. Bake at 375F for 20-25 minutes until bubbly and golden at the edges. Look for active bubbling across the surface and browned edges.
  2. Top with the remaining bacon and green onions and serve hot with chips. Add the toppings right after baking so they stay fresh and vibrant.

Notes

Pro tip: pat the thawed corn very dry so the dip bakes up thick instead of watery. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 325F oven or microwave until hot. Freezing is not recommended because the texture can loosen after thawing. For a lighter swap, use reduced-fat cream cheese and sour cream.