Crack Corn Dip

This crowd-pleasing appetizer combines creamy, cheesy goodness with sweet corn and zesty flavors that make it nearly impossible to stop eating. Simple to make and impossible to resist, this dip is a party essential that will elevate your hosting reputation instantly.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 0

Chill Time 2

Total Time 2 15

Course Appetizer

Cuisine American

Servings servings

Calories 320 kcal

Equipment

Large Mixing Bowl
Serving Bowl

Ingredients

2 (15 oz) cans corn drained (or 3 cups fresh corn kernels)
8 oz cream cheese softened
1 cup sour cream
1 cup mayonnaise
2 cups cheddar cheese shredded
1 cup Monterey Jack cheese shredded
1 packet ranch seasoning mix
3-4 jalapeños seeded and finely diced
6 green onions chopped
1 red bell pepper finely diced
1 tsp garlic powder
½ tsp smoked paprika

Instructions

Drain the canned corn thoroughly. If using fresh corn, blanch it for 3 minutes in boiling water, then shock in ice water and pat dry.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until perfectly smooth.
Stir in the ranch seasoning packet, garlic powder, and smoked paprika.
Fold in both cheeses, diced jalapeños, green onions, and red bell pepper.
Add the corn to the mixture and stir until every kernel is coated with the creamy, cheesy mixture.
Transfer to a serving bowl, cover, and refrigerate for at least 2 hours, though overnight is ideal for optimal flavor development.

Notes

For a spicier dip, leave some of the seeds and membranes in the jalapeños.
Let cream cheese sit at room temperature for 30 minutes before mixing to avoid lumps.
The dip will keep in the refrigerator for up to 4 days in an airtight container.
Not recommended for freezing as dairy components will separate and become grainy.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 7gFat: 28gSodium: 450mgFiber: 1gSugar: 4g

Keyword Corn Dip, Party Dip, Crack Dip, Creamy Dip, Cheese Dip