Baked Crack Corn Dip

Overhead view of crack corn dip in 8x8 baking dish.

This baked crack corn dip is loaded with cream cheese, cheddar, bacon, and corn. Easy to make, impossible to stop eating. Perfect for parties! We like to serve this with tortilla chips, Fritos scoops, and crackers.

Course Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 269kcal

Author Karly Campbell

Ingredients

8 ounces cream cheese room temperature
1 ½ cups freshly shredded cheddar
½ cup sour cream
¼ cup mayonnaise
1 ounce ranch dip mix
2 cups frozen corn kernels
8 slices bacon cooked and crumbled
3 green onions chopped
¼ cup minced pickled jalapenos + 2 teaspoons juice from jar

Instructions

Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
Add the cream cheese, cheddar, sour cream, mayonnaise, and ranch dip mix to a mixing bowl and stir well until smooth and well combined.
Stir in the corn, crumbled bacon, green onions, pickled jalapenos, and juice from the jar of jalapenos. Stir to combine.
Spread mixture into the prepared baking dish and bake for 20 minutes or until hot and melty.
Garnish with additional green onions, crumbled bacon, or fresh jalapeno slices, if desired.

Notes

You can use canned corn in place of frozen, but we do prefer the texture of frozen corn best.

The jalapenos add more of a tang than heat because we use pickled peppers. They really help balance the sweetness and richness of this dip. If you want more heat, use fresh jalapenos or stir in some red pepper flakes or cayenne.

Serve with tortilla chips or crackers.

Nutrition