Baked Crack Corn Dip

This baked crack corn dip is loaded with cream cheese, cheddar cheese, bacon, and sweet corn with a tangy kick from pickled jalapenos. It bakes in just 20 minutes and serves a crowd with minimal effort. Perfect for game day, holiday parties, or any gathering where you need an easy, crowd-pleasing appetizer.

Let’s talk about this dip.

Big time sucker for a cheesy baked corn dip and this one might just top them all.

Bacon. Cream cheese. A little ranch seasoning situation. All components of a crack dip situation, but then we go in with the pickled jalapenos and sweet, crunchy corn.

Yeah. Crack corn dip is actually as good as it sounds.

We’re having a Dips & Drinks party here in the next couple of weeks with some friends and this cream cheese corn dip is definitely making an appearance, alongside a pile of tortilla chips, maybe some Fritos scoops, and okay, if you see me eating it with a spoon just hush. A girl’s gotta do what a girls gotta do.

♥ 3 Reasons You’ll Love This Recipe:

It’s genuinely easy. No complicated steps, no fancy techniques. Just mix, bake, and serve. Perfect for when you’re already juggling a million things before guests arrive.

Crowd-pleasing flavor. The sweet corn balances the richness of the cheese and bacon, while pickled jalapenos add tang and cut the richness without overwhelming heat. Even picky eaters go back for seconds.

Make-ahead friendly. Assemble it hours ahead and pop it in the oven when you’re ready. Less stress, more time to actually enjoy your gathering.

Ingredients, Swaps, & Tips:

• Cream Cheese: The key component of this dip is all the cheesy goodness! It starts with softened cream cheese. Full fat gives the best result.
• Cheese swap: Sharp cheddar is ideal, but Monterey Jack or a Mexican cheese blend works too. Freshly shredded will always melt best.
• Sour Cream & Mayo: It’ll add more rich creamy texture to the dip and it helps to balance out the other flavors.
• Ranch Dip Mix: A packet of this will add lots of herby, savory flavor to the mixture.
• Corn: Frozen corn gives the best texture once baked, but canned corn works fine if drained well.
• Bacon: Crispy, salty, and essential. The savory flavor melds perfectly with all that cheesy, creamy good stuff. Fold it in and save a little for sprinkling on top.
• Pickled Jalapeños + Juice: This really adds more tang than heat. The acidity helps to brighten up the whole dip. For extra spice, use fresh jalapeños or stir in cayenne or red pepper flakes.

Step by Step:

Karly’s Tips & Tricks

• Use an 8×8 dish for a perfectly thick, scoopable dip. Double it for a 9×13.
• Don’t overbake! Just heat until melty so the corn stays juicy.
• Like it spicier? Stir in chopped fresh jalapeños or red pepper flakes.
• Make ahead: Mix everything together, refrigerate, then bake when ready. Just add a few extra minutes to the bake time.
• Garnish it: A sprinkle of green onions, extra bacon, or sliced jalapeños makes it look extra inviting.

Serving Suggestions:

We’re going to need something to dip with and the options here are pretty much endless.

Our homemade air fryer tortilla chips are a favorite, but store bought certainly work just fine.

Any type of cracker will do. Ritz crackers, saltines, etc. The most important thing is that it can scoop up and deliver all that cheesy goodness!

Pretzels are another great choice, and so are fresh veggies like carrots, bell peppers or celery sticks. Dip with whatever you like!

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals.
• Freezer: This dip doesn’t freeze well due to the cream cheese and sour cream base.
• Reheating tip: Add a splash of milk or cream if it seems thick after refrigerating, then stir and reheat.

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