Crack Corn Dip
Get ready for the dip that’s about to disappear faster than you can say “pass the chips!” This crack corn dip earned its name for a reason – one bite and you’re absolutely hooked. It’s creamy, savory, and has that perfect balance of textures that keeps everyone coming back for just one more scoop.
What makes this dip truly special is how ridiculously simple it is to throw together. With just 5 minutes of active prep time and a handful of ingredients, you’ll create party magic that tastes like you spent hours in the kitchen. The combination of sweet corn, tangy sour cream, sharp cheddar, and that hint of heat from green chiles creates an absolutely irresistible flavor bomb.
Ingredients
For the base:
- 2 (11 oz.) cans Southwest Corn or Mexicorn, completely drained
- 1 (4 oz.) can diced green chiles
- 1 bunch green onions, chopped (about 6-8 large green onions)
For the creamy mixture:
- ¾ cup mayonnaise
- 1 cup sour cream
- ½ teaspoon garlic powder
- 8 oz sharp cheddar cheese, shredded
Optional (but highly recommended):
- 4 strips bacon, cooked and crumbled
Steps
- Prepare the corn base. Drain the corn thoroughly by pouring it into a fine-mesh strainer and letting it sit for 2-3 minutes. Then give it a gentle shake to remove any remaining liquid. This is crucial because excess moisture will make your dip watery.
- Combine all ingredients. In a large mixing bowl, add the drained corn, diced green chiles (no need to drain these as the small amount of liquid adds flavor), and chopped green onions. Add the mayonnaise, sour cream, and garlic powder, then fold gently with a rubber spatula until everything is evenly coated.
- Add the cheese and bacon. Fold in the 8 oz of shredded sharp cheddar cheese until evenly distributed throughout the mixture. If using bacon, add the crumbled pieces now and gently fold to incorporate. The mixture should look thick and creamy with colorful specks of corn, peppers, and green onion distributed throughout.
- Cover and chill. Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 6 hours, but preferably overnight. This resting time is non-negotiable—it allows the flavors to meld together and the texture to set perfectly.
- Serve cold. Remove from refrigerator about 10-15 minutes before serving to take the edge off the chill. Serve with tortilla chips, crackers, or fresh vegetable sticks. The dip should maintain its thick, scoopable consistency.
Smart Swaps
- Replace mayonnaise with 4 oz cream cheese (softened) for a thicker, cheesier dip
- Substitute Greek yogurt for sour cream (1:1 ratio) for extra protein and tang
- Try Mexican cheese blend instead of sharp cheddar for a different flavor profile
- Add 1 teaspoon taco seasoning for an extra flavor boost
Make It Diabetes-Friendly
- Use reduced-fat sour cream and reduced-fat mayonnaise to cut approximately 4g of carbs per serving
- Replace half the corn with finely diced bell peppers to reduce carbs by approximately 6g per serving while maintaining volume
- Serve with cucumber rounds or bell pepper slices instead of chips to reduce the meal’s overall glycemic impact
- Portion into ¼ cup servings (approximately 8g net carbs) to help with carb counting
Pro Tips
- For the best texture, shred your own cheese rather than using pre-shredded (which contains anti-caking agents)
- If you’re in a hurry, place the dip in the freezer for 30 minutes, then the refrigerator for 2 hours to speed up the chilling process
- This dip stays fresh in the refrigerator for up to 4 days in an airtight container
- For extra color and flavor, garnish with additional chopped green onions and a sprinkle of paprika just before serving