Crack Corn Dip

One of my favorite appetizers to serve any time of year is Crack Corn Dip. It’s so easy to make and it’s always a hit whether it’s a summer BBQ or a holiday party. I like to serve this corn dip with Fritos but it’s great with so many different chips or crackers.

Crack Corn Dip

Whether it’s for a party, potluck, picnic, game day or a quick snack, this dip is always a hit. Quick dip recipes make great appetizers too. Cold dips are always easy to make and you can make them ahead of time too.

Why You’ll Love This Recipe

• Packed with flavor – The combination of sweet corn, tangy Rotel, smoky bacon, and creamy mayo creates a cold dip that is full of flavor.
• Always a favorite – This dip is a guaranteed hit at parties, BBQs, game days, or family gatherings. (And it’s so easy to make which makes it amazing!)
• Easy to customize – Adjust the spice level with different types of Rotel or chiles, swap cheddar for pepper jack, or add jalapeños for extra kick.

Ingredients & Equipment

This recipe has an ingredient list that should be very easy to find at your local grocery store. Here’s what you’ll need to make this creamy corn dip:

• Southwest Corn/Mexicorn (canned)
• Rotel
• Shredded Cheddar Cheese
• Green Chiles (canned)
• Bacon pieces
• Sour Cream
• Mayonnaise
• Garlic powder
• Salt
• Black Pepper
• Green Onion
• Fritos Scoops or your favorite chips or crackers for dipping

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few pieces of kitchen equipment:

• Chef’s knife
• Cutting board
• Large mixing bowl
• Small mixing bowl
• Silicone spatula
• Serving dish

Corn Dip Variations

A great thing about this dip recipe is that you can easily tweak the flavor profile if you want to try something different or just want to adjust it to your tastes. Here are some ideas:

• Extra kick – Add finely diced jalapenos, hot sauce, or a sprinkle of cayenne pepper for extra heat.
• Mexican corn dip – You can really give this more of a Mexican dip taste by mixing in chopped cilantro, lime juice, and a dash of taco seasoning.
• Avocado – Add mashed or diced avocado.
• Extra cheese – Incorporate cream cheese or pepper jack cheese for a richer and gooier consistency.
• Corn swap – Swap canned corn with grilled or charred corn for a smoky flavor.
• Go vegetarian – Leave the bacon out and replace it with diced red bell peppers or more garlic for added flavor.
• Ranch flavor – You can sprinkle in a packet of ranch seasoning to complement the other ingredients. This is what I do in my hot crack corn dip.

Leftovers & Storage

You can keep this dip or any leftovers in an airtight container for up to three days in the refrigerator. When you’re ready to serve any leftover dip, stir it well.

Tips & Tricks

• This dip is great when made ahead of time. You can prepare it a few hoursbefore serving or even the night before. Be sure to store it in the fridge until you’re read to serve it. The longer you chill it, the more liquid the corn will absorb. So if you want it to be thicker with an extra creamy texture, chill it for a longer amount of time.
• Make sure you drain all of the canned ingredients well. You don’t want any extra liquid in this corn dip.
• You can also use regular canned corn and add your own diced roasted red peppers. Or just go with the canned corn. It still pairs well with the Rotel and green chiles.
• I love this corn dip with Fritos corn chips, but you can use your favorite dippers. It’s also good with tortilla chips,pita chips, bell pepper strips, celery, crackers, and crostini.

More Cold Dip Recipes

• Whipped Feta Dip
• Mediterranean 7 Layer Dip
• Ham Dip
• Cream Cheese Vegetable Dip
• Deviled Egg Dip
• Cranberry Cream Cheese Dip

Crack Corn Dip

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Print Pin Rate

Prep Time: 10 minutes minutes

Chill Time: 1 hour hour

Servings: 10

Equipment

• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring spoons
• Large Mixing Bowl
• Small mixing bowl
• Silicone Spatula
• Serving dish

Ingredients

• 2 15.25 oz cans Southwest Corn drained
• 1 10 oz can Rotel drained
• 1 cup cheddar cheese finely shredded
• 4 oz can green chilis drained
• ⅓ cup bacon pieces
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 green onion diced (for topping)

Instructions

• Dice your green onion.
• Mix the sour cream, mayonnaise and seasonings in a small bowl.
• Add the corn, Rotel, cheese, green chilis, and bacon to a large bowl. Toss to combine.
• Fold the sour cream and mayo mixture into the corn mixture.
• Pour into a serving bowl and top with green onions.
• Cover and chill for 1 hour or until ready to serve.
• Serve with Fritos Scoops (or your favorite chips or crackers).

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