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Crack Corn Dip is creamy, cheesy, and loaded with bold flavor! Sweet corn and a custom spice blend give it a fun twist, making it the ultimate scoopable snack for summer hangouts.
Why This Dip Disappears Fast
- No Ranch Packet Needed: I decided to skip the ranch packet and add my own spices like chili powder to give it a kick that really makes it pop.
- Make-Ahead Friendly: If you want a stress-free prep, go ahead and make this the day before. That extra chill time lets the flavors meld
- Pairs with Anything: Serve it with tortilla chips, crackers, veggies, corn chips, or even as a taco topping. It’s the perfect girl dinner.
Ingredients for Crack Corn Dip
- Corn: I used southwest-style canned corn for this recipe, but you can use Mexican or fiesta-style corn. Whatever you can find and prefer.
- Drain the Veggies: Because canned veggies hold extra liquid, be sure to drain them well. Otherwise, you’ll end up with a soggy dip.
- Protein Boost: If you want a slightly healthier option, substitute the sour cream for plain Greek yogurt for added protein.
How to Make Crack Corn Dip
You don’t need much to make this addictively good corn dip recipe, just one bowl, a handful of ingredients, and a few quick minutes. Let’s make it!
- Add Ingredients: Add the drained southwest-style corn, drained fire-roasted diced tomatoes, drained diced jalapeños, shredded sharp cheddar cheese, and sliced green onions to a large bowl.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, salt, garlic powder, onion powder, dried parsley, pepper, and chili powder until smooth.
- Combine and Serve: Mix the dressing mixture with the vegetables and then stir well to combine. Serve immediately or, if you have time, store it in the fridge for a few hours to let the flavors blend.
Alyssa’s Pro Serving Tip
Serve this creamy crack corn dip chilled with your favorite chips or crackers. It’s perfect for poolside hangs, after-school snacks, or girl talk on the patio.
Make Ahead and Storage Instructions
- Make Ahead: This dip is even better the next day, so go ahead and make it the night before. It gives the flavors time to really come alive.
- In the Refrigerator: Store this dip in the fridge in an airtight container for up to 5 days.
- Don’t Freeze: I don’t recommend freezing this dip. It’s best served fresh or stored in the fridge.
More Delicious Dip Recipes
If I could eat dip for every meal, I probably would—and honestly, some days I do. This crack corn dip is the newest obsession on my dip roster, right up there with my cucumber dip, Rotel dip, and my all-time favorite: 5-Minute Million Dollar Dip.
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Add the 2 (15-ounce) cans drained southwest-style corn, 1 (10-ounce) can drained fire-roasted diced tomatoes, 1 (4-ounce) can drained diced jalapeños, 2 cups shredded sharp cheddar cheese, and ¼ cup sliced green onions to a large bowl.
In a small bowl, whisk together the 1 cup mayonnaise, 1 cup sour cream, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, ½ teaspoon pepper, and ¼ teaspoon chili powder until smooth.
Mix the dressing mixture in with the vegetables and stir well to mix everything together. Serve immediately or store in the fridge for a few hours to let the flavors blend.
Calories: 490kcalCarbohydrates: 4gProtein: 10gFat: 48gSaturated Fat: 15gPolyunsaturated Fat: 17gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 76mgSodium: 890mgPotassium: 122mgFiber: 0.4gSugar: 2gVitamin A: 753IUVitamin C: 2mgCalcium: 317mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
