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It’s right in the name, this stuff is addictive! One bite of this crack corn dip and you’ll be reaching back for more. Salty bacon, sweet Southwest corn, and green chilies are mixed into a creamy, seasoned dip with just a little heat. There’s no cooking involved beyond the bacon, so all you do is mix, chill, and serve. I always put out Fritos Scoops for dipping because that thick, crunchy chip can actually handle how creamy this dip is.
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Pin ItThe power of a good corn dip is real in the Midwest, and since I already love crack dip made with ranch seasoning, I had to try a corn-forward version. I bring this to game days, potlucks, and casual get-togethers, and the bowl is always scraped clean by the end. The combo of crispy bacon, sweet corn, sharp cheddar, and green chilies hits that perfect balance of salty, creamy, and just a little spicy. I also love that it comes together in minutes and actually gets better after a little time in the fridge, which makes it perfect for making ahead when I don’t want to think about one more thing.
Tips for Beginners
- Drain the corn and green chilies very well. Excess liquid is the fastest way to end up with a watery dip. I like to let them sit in a strainer for a few minutes, then give them a quick press with a paper towel before mixing.
- Don’t skip the chill time. The dip thickens as it chills and the flavors have time to meld. It’s good after an hour, but even better the next day.
- Adjust the texture after chilling, not before. If the dip feels too thick, stir in a spoonful or two of sour cream to loosen it. If it’s too thin, add a little more shredded cheese or give it more time in the fridge.
Crack Corn Dip
Ingredients
- 6 slices bacon fried and crumbled
- 2 cans Southwest style corn, drained (about 15 oz. each)
- 1 can chopped green chilies (4 oz.)
- 1 cup mayonnaise
- 1 cup sour cream sub for Greek yogurt
- 1 cup shredded cheddar cheese
- 2 green onions finely chopped
- 2 cloves garlic minced
- ½ tsp chili powder
- 1 large bag Fritos Scoops
- chopped cilantro optional
Instructions
- Add the bacon plus all ingredients (except the Fritos and cilantro) to a large bowl. Stir until combined.6 slices bacon, 2 cans, 1 can, 1 cup mayonnaise, 1 cup sour cream, 1 cup shredded cheddar cheese, 2 green onions, 2 cloves garlic, ½ tsp chili powder
- Chill the dip in the refrigerator for at least 1 hour before serving. Top with fresh cilantro. Serve with Fritos scoops.1 large bag Fritos Scoops, chopped cilantro
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crack Corn Dip Step by Step
Gather all the ingredients together.
Combine the mix-ins: Add the 6 slices of cooked, crumbled bacon, 2 drained cans (about 15 oz. each) of Southwest-style corn, and 1 drained 4-oz can of chopped green chilies to a large mixing bowl. Make sure the corn and chilies are very well drained so the dip stays thick and creamy.
Build the creamy base: Spoon in 1 cup mayonnaise and 1 cup sour cream, then add 1 cup shredded cheddar cheese, 2 finely chopped green onions, 2 minced garlic cloves, and ½ tsp chili powder. Stir everything together until fully combined and evenly coated. The mixture should look thick, creamy, and scoopable, not runny.
Chill and serve: Cover the bowl and refrigerate the dip for at least 1 hour to allow the flavors to meld and the texture to firm up. Just before serving, give the dip a quick stir, then top with fresh chopped cilantro. Serve chilled with a large bag of Fritos Scoops for sturdy dipping.
How to Store and Reheat
Store leftover crack corn dip in an airtight container in the refrigerator for up to 3–4 days. Give it a good stir before serving again, since the dip can thicken slightly as it sits. If needed, you can loosen it with a small spoonful of sour cream.
Serving Suggestions
I usually serve this crack corn dip at game days, potlucks, and holiday parties, especially for tailgating, because it’s easy to make ahead and always disappears fast. It’s great alongside heartier snacks like Nashville hot chicken or crispy onion rings. For a bigger spread, I like to add it with potato skin bites or a taco ring to feed a crowd. I almost always serve it with Fritos Scoops since they’re sturdy enough for the thick, creamy dip, but tortilla chips, crackers, veggies, or toast points work too. Right before serving, I’ll add extra cilantro, a squeeze of lime, or diced jalapeños for a little extra heat.
