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Crack Corn Dip

Crack corn dip made in a preheated skillet until bubbly and golden at the edges, with creamy ranch tang and melty sharp cheddar. Fold in sweet corn, jalapeno, and bacon for a thick, scoopable texture that clings to tortilla chips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen sweet corn, thawed and patted dry
  • 3 cup frozen sweet corn
Creamy base
  • 8 oz cream cheese, softened
  • 1 cup sour cream Measure by volume; use 1/2 cup sour cream.
  • 1 cup mayonnaise Measure by volume; use 1/4 cup mayonnaise.
  • 1 packet (1 oz) ranch seasoning
Cheddar and bacon topping
  • 2 cup shredded sharp cheddar Divided; use 1 1/2 cups inside and 1/2 cup on top.
  • 6 bacon, cooked and crumbled Divided; use most inside and the rest on top.
Jalapeno and green onions
  • 1 jalapeno, seeded and diced
  • 3 green onions, sliced Divided; use half inside and half on top.
For serving
  • 1 tortilla chips or Fritos

Equipment

  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 375F and grease a 10-inch skillet or small baking dish, keeping the pan ready for a hot bake later.
  2. Beat cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth, scraping the sides for an even base.
Assemble and bake
  1. Fold in the corn, 1 1/2 cups cheddar, most of the bacon, jalapeno, and half the green onions until evenly combined.
  2. Spread the mixture into the skillet and top with the remaining cheddar to ensure a browned, melty surface.
  3. Bake for 20-25 minutes at 375F until bubbly and golden at the edges, watching for melted cheese and active bubbling.
  4. Top with the remaining bacon and green onions right after baking so they stay bright and fresh-looking.
  5. Serve hot with tortilla chips or Fritos for scooping while the dip is still thick and steamy.

Notes

Pro tip: pat the thawed corn dry so the dip bakes thick instead of watery. Store leftovers in the fridge up to 3 days in a covered container; reheat in the oven or microwave until hot and bubbly. Freezing is not recommended because the dairy can separate after thawing. If you want a lighter option, use reduced-fat cream cheese and sour cream (texture stays creamy, though it may be slightly less rich).