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Crack Corn Dip

Crack Corn Dip is a creamy baked corn dip with cheesy golden edges and smoky bacon. It’s made by mixing sweet corn into a ranch cream base, baking until bubbly, then topping for a loaded skillet look.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Frozen sweet corn (thawed and patted dry)
  • 3 cup frozen sweet corn Thaw completely, then pat dry so the dip bakes up thick and not watery.
Creamy base
  • 8 oz cream cheese Softened to beat smoothly.
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning
Cheddar layer
  • 2 cup shredded sharp cheddar Divide so you mix part in and save the rest for the top.
Bacon and toppings
  • 6 slice bacon Cook and crumble; divide so some goes into the dip and some is saved for the top.
  • 1 jalapeno Seed and dice (adjust heat to taste).
  • 3 green onions Slice and divide so some goes into the dip and some is saved for the top.
For serving
  • 1 tortilla chips or Fritos Serve hot alongside the skillet dip.

Equipment

  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat oven to 375F, then grease a 10-inch skillet or small baking dish so the dip won’t stick.
  2. Beat cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth for a thick, cohesive base.
  3. Fold in corn, 1 1/2 cups cheddar, most of the bacon, jalapeno, and half the green onions until evenly distributed.
  4. Spread the mixture into the prepared skillet and top with remaining cheddar for a melty, golden layer.
Bake and serve
  1. Bake for 20-25 minutes at 375F until bubbly and golden at the edges.
  2. Top with remaining bacon and green onions, then serve hot with chips for scooping.

Notes

Pro tip: pat the thawed corn very dry to prevent a watery dip. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350F oven just until warmed through. Freezing isn’t recommended because corn and dairy can separate when thawed. If you want a lighter option, use reduced-fat cream cheese and sour cream (texture stays close, but richness drops slightly).