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Crack Corn Dip

Crack corn dip is a cheesy ranch-and-cheddar bake with sweet corn and bacon, finished with a bubbling golden top. Made in a skillet for easy serving and thick, scoopable texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 520
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 oz) ranch seasoning
Sharp cheddar cheese
  • 2 cup shredded sharp cheddar, divided
Bacon
  • 6 slices 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 mix
  1. Preheat the oven to 375F and grease a 10-inch skillet or small baking dish with a thin coating.
  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, mixing until evenly combined.
Bake and finish
  1. Spread the mixture into the greased skillet and top with the remaining cheddar.
  2. Bake for 20-25 minutes, until bubbly and golden at the edges, then remove from the oven.
  3. Top with the remaining bacon and green onions, and serve hot with tortilla chips or Fritos.

Notes

For the thickest dip, pat the thawed corn very dry so it bakes up instead of watering down. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 350F until warmed through. Freeze is not recommended because the dairy can separate after thawing. For a lighter swap, use reduced-fat cream cheese and sour cream while keeping the cheddar amount the same for melt.