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Crack Corn Dip

Crack corn dip is a baked, cheesy skillet dip with tender sweet corn, ranch flavor, and crisp bacon crumbles. It bakes until bubbly and golden at the edges, then gets a fresh jalapeño and green onion topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 410
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 ounce) 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 assemble
  1. Preheat the oven to 375F and grease a 10-inch skillet or small baking dish. Make sure the skillet is ready so the dip bakes evenly.
  2. Beat the cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth. Keep mixing until no streaks of seasoning remain.
  3. Fold in the corn, 1 1/2 cups cheddar, most of the bacon, jalapeno, and half the green onions. The mixture should look evenly speckled with corn and bacon.
  4. Spread the mixture into the skillet and top with the remaining cheddar. Cover the surface so the top turns golden.
Bake and serve
  1. Bake for 20-25 minutes at 375F until bubbly and golden at the edges. You’ll see bubbling across the top as it finishes.
  2. Top with the remaining bacon and green onions and serve hot with chips. Add the toppings right after baking so they stay bright.

Notes

Pro tip: pat the thawed corn dry so the dip bakes up thick instead of watery. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the oven or microwave until hot and bubbly. Freezing isn’t recommended because the dairy can break; for a lighter option, swap half the cream cheese for Neufchâtel.