This post contains affiliate links. Please see our disclosure policy.
This Crack Corn Dip is my go-to party dip. As the name entail, it will be addicting to everyone who eats it. A double or triple batch may be necessary depending on the size of your party!
I love hosting parties and gatherings. I love planning and preparing the food and appetizers for parties.
This Crack Corn Dip is one of my favorite dips to make for friends and family. It is easy to make and super tasty.
Whoever you make this for will love it and won’t stop eating it!
How to make Crack Corn Dip:
Start by cooking and crumbling your bacon.
You can use pre-cooked bacon from the store or follow one of my recipes like Air Fryer Bacon.
Drain your canned corn. Mix all your ingredients together in a large bowl. Season with salt and pepper if you feel like you need to.
Chill in the refrigerator until you are ready to serve.
Ingredient Notes:
- Mexicorn or Southwest Corn – You should be able to find this with the canned corn in the grocery store. It’s corn canned with poblano & red peppers.
- Green Chilies – I used a can of pre-diced green chilies.
- Green Onions
- Mayonnaise
- Sour Cream
- Seasoning – garlic powder, salt, and pepper.
- Cheese – Shredded Cheddar Jack Cheese
- Bacon – cooked and crumbled
- Optional for serving – Tortilla or Corn Chips and Raw Veggies
Directions:
Step One – Place all ingredients in a large mixing bowl. Mix together and season to taste.
Step Two – Place in the fridge for 30 minutes or until ready to serve. Serve with tortilla chips, corn chips, sliced baby bell peppers for dipping.
How to spice this dip up:
One thing people have asked me is how to kick this up a notch!
My husband is not a big fan of spicy things, so that is why I use the green chilis. It makes it great for the entire family to enjoy even my little ones.
They are not super spicy. I you want to spice it up replace the green chilis with diced jalapenos.
How to store this dip:
Store this dip in an air-tight container in the refrigerator.
It should last for about 5 days. If it starts to get watery just drain the excess water and give it a mix.
Try some of my other favorite dips:
Pimento Cheese Dip – This Pimento Cheese Dip is a great dip to serve with all the playoff football games going on right now!
5 Layer Dip – This 5 Layer Dip is a cold Mexican dip that is made with layers of refried beans, guacamole, sour cream and cheese.
Cheesy Spinach Dip – This Cheesy Spinach Dip is simple to make and taste amazing! Perfect for your next party or family game night!
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Crack Corn Dip
Ingredients
- 3 cans Mexicorn, (15.25 oz each can)
- 4 oz green chilies
- 1/2 cup green onions
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, (or to taste)
- 1/8 teaspoon pepper, (or to taste)
- 2 cups shredded cheddar jack cheese
- 1 cup bacon cooked and crumbled
- Optional for serving: chips or raw veggies for serving
Instructions
- Place all ingredients in a large mixing bowl. Mix together and season to taste.
- Place in the fridge for 30 minutes or until ready to serve. Serve with tortilla chips, corn chips, sliced baby bell peppers for dipping.
Have you tried it hot? I was wondering what would happen if you baked it?