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Crack Corn Dip

Crack corn dip is a cheesy ranch-baked skillet dip loaded with sweet corn, jalapeno, and bacon, then finished with extra cheddar for a golden, bubbly top. Expect a thick, scoopable texture that clings to tortilla chips and Fritos.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Crack Corn Dip
  • 3 cup frozen sweet corn thawed and patted dry
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning
  • 2 cup shredded sharp cheddar divided
  • 6 bacon slices, cooked and crumbled, divided
  • 1 jalapeno seeded and diced
  • 3 green onions sliced, divided
  • 1 tortilla chips or Fritos for serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat the oven to 375°F, then 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 and top with the remaining cheddar.
Bake and serve
  1. Bake at 375°F for 20-25 minutes, until bubbly and golden at the edges (visual cue: melted cheese bubbling at the center).
  2. Top with the remaining bacon and green onions, then serve hot with tortilla chips or Fritos.

Notes

For best melt and scoopability, pat the thawed corn very dry so the dip bakes thick instead of watery. Store leftovers in the refrigerator up to 3 days; reheat in a 325°F oven or microwave until hot. Freezing is not recommended due to texture changes in dairy. For a lighter option, swap half the cream cheese with plain low-fat Greek yogurt while keeping the same baking time.