Crack Corn Dip
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Crack corn dip is a super easy and delicious party dip that you will find yourself making for every potluck or barbecue you attend! Corn, bacon, cheese, and jalapeños all in a creamy dip perfect for parties (or just enjoying at home!)
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I’m not sure where crack dips get their name, but they certainly are tasty. I’ve also heard this dip called Mexican corn dip or cowboy corn sip also.
Whatever you call it, it’s delicious! All that cheese and bacon, with the spice of jalapeño to keep things interesting. This crack corn dip is absolutely one of my favorite dip recipes and it is always the first appetizer devoured at parties.
Why I love this recipe
This is an easy, no fail recipe with common ingredients you might already have in your kitchen. It has the perfect blend of sweet from the corn and spice from the pepper.
I take this dip to game day parties, pot lucks, and barbecues but I also like to whip up a batch on Friday and snack on it all weekend! (I like to do that with our slow cooker spicy queso dip too!)
Ingredients
- sweet corn
- bacon
- mayonnaise
- sour cream
- Mexican shredded cheese
- scallions
- jalapeño
- pepper, onion and garlic powders
Step by step
- Drain the corn completely.
- Cook bacon until crispy and remove to a paper towel lined plate.
- Chop scallions, jalapeño, and bacon.
- In a large bowl combine all ingredients and mix well.
- Chill until ready to serve.
Tips for best results
- Be sure to thoroughly drain the corn before mixing to avoid a runny dip.
- Adjust the spice with the jalapeño, for less spice be sure to remove the seeds and ribs before chopping. Like the spice? Feel free to leave them in!
Variations
- use mexicorn or southwest corn instead of plain sweet corn
- swap the mayonnaise for cream cheese for a thicker, cheesier dip
- add diced green chiles for more of a “kick”
- substitute cheddar cheese or pepper jack cheese for the Mexican cheese
Serving suggestions
I like to serve this corn dip with tortilla chips or corn chips (Fritos) but you could also serve it with potato chips, pita chips, or even chopped veggies for dipping. I’ve even heard of people using it a spread for a sandwich!
Storage
Store this dip in an airtight container in the refrigerator up to 3 days. I do not recommend this recipe for freezing.
If you try this recipe please comment and rate it below, I love hearing from you!
Crack Corn Dip
- Total Time: 5 minutes
- Yield: 4 1x
Description
Crack corn dip is a super easy and delicious party dip that you will find yourself making for every potluck or barbecue you attend! Corn, bacon, cheese, and jalapeños all in a creamy dip perfect for parties (or just enjoying at home!)
Ingredients
- 2 cans of sweet corn kernels
- 4 slices of bacon
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup Mexican shredded cheese
- 3 scallions
- 1 jalapeno
- ½ tsp black pepper, or to taste
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
-
- Drain the corn completely.
-
- Cook bacon until crispy and remove to a paper towel lined plate.
-
- Chop scallions, jalapeño, and bacon.
-
- In a large bowl combine all ingredients and mix well.
-
- Chill until ready to serve.
Notes
Store leftovers in an airtight container for up to 3 days.
Serve with tortilla chips, corn chips, potato chips, pita chips, or chopped vegetables.
- Prep Time: 5 minutes
- Category: appetizer
- Method: none
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 336
- Sugar: 5.5 g
- Sodium: 691.1 mg
- Fat: 21.5 g
- Carbohydrates: 21.5 g
- Fiber: 2.5 g
- Protein: 17.5 g
- Cholesterol: 50.3 mg
