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Crack Corn Dip

Crack corn dip is a cheesy ranch corn bake with a bubbly, golden top. Loaded with sweet corn, sharp cheddar, crumbled bacon, and jalapeño for a warm skillet dip that scoops easily with chips.
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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, thawed and patted dry
  • 3 cup frozen sweet corn Thaw completely, then pat dry to prevent watery dip.
cream cheese, softened
  • 8 oz cream cheese
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
ranch seasoning packet
  • 1 packet (1 ounce) ranch seasoning Use the full packet for classic ranch flavor.
shredded sharp cheddar, divided
  • 2 cup shredded sharp cheddar Divide for mixing and topping.
bacon, cooked and crumbled, divided
  • 6 slice bacon Cook and crumble; divide between mix and topping.
jalapeno, seeded and diced
  • 1 jalapeno Seed to control heat; dice small for even flavor.
green onions, sliced, divided
  • 3 green onions Slice and divide for mixing and topping.
tortilla chips or fritos for serving
  • 1 tortilla chips or Fritos Serve for scooping.

Equipment

  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat oven to 375F and grease a 10-inch skillet or small baking dish so the dip releases cleanly.
  2. Beat cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth for a creamy base.
  3. Fold in corn, 1 1/2 cups cheddar, most of the bacon, jalapeno, and half the green onions to distribute the mix-ins evenly.
  4. Spread the mixture into the greased skillet and top with the remaining cheddar to form a golden crust.
Bake and serve
  1. Bake at 375F for 20-25 minutes until bubbly and golden at the edges so the cheese melts into the center.
  2. Top with remaining bacon and green onions, then serve hot with tortilla chips or Fritos for dipping.

Notes

Pro tip: pat the thawed corn dry to keep the dip from getting watery. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven at 350F until warmed through. Freezer: no, the texture can break after thawing. Dietary swap: use reduced-fat cream cheese and sour cream for a lighter, still creamy dip.