An easy recipe for crack corn dip. This Mexican corn dip has only a few simple ingredients and can be made in minutes!
Crack Corn Dip
Crack corn dip, Mexican corn dip, cowboy corn dip-this dip goes by many names, but it’s legendary for how incredibly delicious it is. It has a perfectly creamy texture and just the right amount of heat. It’s impossible to eat just one bite of this cold dip, so before you know it the whole bowl will be gone!
The best part is that crack corn dip is quick and simple to make. Just mix a few simple ingredients together in a bowl and refrigerate. It’s a sure hit at any potluck, picnic, or Superbowl party! You can see just how easy this crack corn dip is to make in the recipe step photos.
Ingredients In Crack Corn Dip
- Corn: Whole kernel canned corn is the star of this recipe. It gives flavor, texture, and a slight sweetness. You can also use thawed frozen corn.
- Jalapeños: This recipe calls for both canned and fresh jalapeños. If you want to lessen the heat make sure to remove both the seeds AND the veins (the inner white part) from the jalapeños, as that’s where most of the heat comes from.
- Red Pepper: This will add a nice crunch to the dip.
- Mayonnaise and Sour Cream: For the best flavor you’ll want to use the full fat versions of these ingredients.
- Cheddar Cheese: I usually use sharp cheddar in this dip because it has a stronger flavor and a nice tang, but you can also use mild or medium cheddar. For a spicier and even bolder taste, you can try using Pepper Jack cheese!
- Green Onions: Also known as scallions, these give the dip a mild onion taste. This recipe calls for using the whole onion, not just the white part. It’s easy to mix up green onions and spring onions when in a rush, so make sure to check the labels when buying them.
- Garlic Powder: This gives the dip just the right amount of garlic flavor without being overpowering.
- Corn Chips: A great dip is not complete without corn chips!
How To Make Crack Corn Dip
- In a large mixing bowl, combine all the ingredients together. (photo 1 & 2)
- Mix well until all the ingredients are fully combined. (photo 3)
- Cover with plastic wrap and chill for at least two hours.
- Transfer to a serving dish and top with fresh jalapeño slices and serve with corn chips.
Tips For Making The Best Crack Corn Dip
- To ensure your dip is nice and thick, make sure to drain all of the liquids from the canned ingredients.
- This dip will taste even better the next day, so it’s a great option to make ahead. The extra time in the fridge will help the ingredients blend together, making the dip more flavorful. It will last in the fridge for about 4 days.
- Crack Corn Dip can be eaten with more than just chips! You can use it as a dip for fresh veggies, crackers, or bread. It can even be used as a filling for tacos or wraps!
Variations On Crack Corn Dip
- You can also use Southwest Corn or Mexicorn instead of regular corn and red peppers.
- Subbing out the basic canned corn for fire-roasted canned corn will give your dip a nice smokiness.
- You can substitute canned green chilies for the jalapeños.
- To add a little more spice and flavor try adding some canned sliced poblano peppers.
- For a little extra flavor, add ½ cup of cooked and crumbled bacon.
What Is Crack Dip Made Of?
Most crack dips are made with a base of sour cream, cream cheese, and shredded cheese. Crack corn dip is a little different as it has a cold and creamy dip base made with mayonnaise, sour cream, and shredded cheddar cheese.
How To Store Crack Corn Dip
Store leftovers in an air-tight container in the refrigerator.
Easy Crack Corn Dip
This crowd-pleasing crack corn dip recipe is the perfect appetizer for any party. It’s easy to make, delicious, and will disappear as soon as it hits the table!
More Appetizer Recipes to Try!
- Baked Buffalo Chicken Dip {Gluten-Free, Dairy-Free Option}
- Gluten-Free Sausage Balls {Dairy-Free Option}
- Gluten-Free Pizza Bites {Dairy-Free Option}
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Corn Crack Dip
Ingredients
- 2 11-ounce cans corn, drained
- 1 6-ounce can of chopped jalapeño peppers, drained
- 1 small red pepper, diced
- ¾ cup mayonnaise
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- ½ cup green onions, chopped
- 1 tsp garlic powder
- 1 small fresh jalapeños for garnish, optional
- 1 bag corn chips for serving
Instructions
- In a large mixing bowl, combine all the ingredients together.
- Mix well until all the ingredients are fully combined.
- Cover with plastic wrap and chill for at least two hours.
- Transfer to a serving dish and top with fresh jalapeño slices and serve with corn chips.
- Store leftovers in an air-tight container in the refrigerator.
Notes
- To ensure your dip is nice and thick, drain all of the liquids from the canned ingredients.
- For a little extra flavor, add ½ cup of cooked and crumbled bacon.
- You can also use Southwest Corn or Mexicorn instead of regular corn and red peppers.
- You can substitute canned green chilies for the jalapeños.
- Store leftovers in an air-tight container in the refrigerator.
- Mama says, "always check your labels!"
Eileen C. says
My family is addicted to this dip! I made it with fresh corn, charred and cut from the cob. It’s a winner 🏆 Thank you for sharing!