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Crack Corn Dip

Golden bubbly crack corn dip with bacon and cheddar cheese.
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This creamy, cheesy corn dip is the ultimate party appetizer. Loaded with corn, cream cheese, cheddar, bacon, and ranch seasoning, it's irresistibly delicious and disappears fast at any gathering.

Ingredients

Scale
  • 2 cups frozen corn, thawed (or fresh corn kernels from about 3 ears)
  • 1 (8-ounce) block cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 (10-ounce) can Rotel tomatoes with green chilies, drained
  • 1 packet (1 ounce) ranch seasoning mix
  • 4 slices cooked bacon, crumbled
  • 3 green onions, thinly sliced
  • 1 jalapeño, finely diced (optional, for extra heat)
  • Tortilla chips, for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Place softened cream cheese in a large mixing bowl.
  2. Add mayonnaise, sour cream, and ranch seasoning to the cream cheese. Beat everything together until smooth and well-combined.
  3. Stir in shredded cheddar cheese, thawed corn, drained Rotel, crumbled bacon, and most of the green onions (save a few for garnish). If using jalapeño, add it now. Mix gently but thoroughly until everything is evenly distributed.
  4. Transfer the dip to a greased 9-inch oven-safe dish or small cast-iron skillet. Spread into an even layer. Bake for 20–25 minutes, or until the dip is hot and bubbly around the edges and the top is lightly golden.
  5. Remove the dip from the oven and let it cool for about 5 minutes. Sprinkle with reserved green onions and extra bacon crumbles if desired. Serve warm with tortilla chips.

Notes

For a lighter version, use reduced-fat cream cheese, Greek yogurt instead of sour cream, and light mayonnaise. You can make this dip up to 24 hours in advance—just cover and refrigerate before baking. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/crack-corn-dip/