Crack Corn Dip Recipe tastes creamy, cheesy, a little smoky from turkey bacon, and tangy from ranch seasoning. It suits game day hosts, potluck people, and late-night snackers, and it takes 25 minutes start to finish. I threw this together during a storm when the power flickered, and my friends scraped the bowl clean anyway.
Homemade Crack Corn Dip Recipe
You mix everything in one bowl, top with cheese, and bake until bubbly. The ingredient list uses pantry staples like canned corn and a ranch packet, so you skip a grocery marathon. A 10-inch skillet or a small casserole dish handles the whole job.
You control the heat with jalapeño or canned green chiles, and you can swap turkey bacon for pre-cooked turkey bacon pieces. The dip still tastes rich and cheesy even with Greek yogurt in place of some sour cream. Cleanup stays simple, which always keeps my mood upbeat.
“We set this out at kickoff and it vanished before halftime. Sweet corn, smoky turkey bacon, cheesy pull, perfect ranch balance. My crew asked for the recipe on the spot.” Talia, weekend host
Ingredients You Need
- Corn: 3 cups kernels, well drained. Use two 15-ounce cans or thawed frozen corn. Roasted corn from Trader Joe’s adds extra smoky flavor.
- Cream cheese: 8 ounces, softened for easy mixing.
- Sour cream: 1 cup. Swap half with plain Greek yogurt for a lighter spin.
- Mayonnaise: 1/4 cup for extra richness. You can skip it and add 2 more tablespoons sour cream.
- Cheddar cheese: 2 cups shredded sharp cheddar. Block cheese that you shred melts smoother; Tillamook tastes bold.
- Pepper Jack: 1 cup shredded for gentle heat. Use Monterey Jack for mild results.
- turkey Bacon: 6 slices cooked and crumbled. Shortcut: 1/2 cup real turkey bacon pieces works.
- Ranch seasoning: 1 packet, about 1 ounce. Hidden Valley gives classic flavor; store brands taste fine too.
- Jalapeño: 1 to 2, seeded and minced. Use canned diced green chiles for mild heat.
- Green onions: 3, thinly sliced.
- Lime juice: 1 tablespoon for brightness. Apple cider vinegar works in a pinch.
- Spices: 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper. Salt to taste if needed.
- Optional kick: A few dashes hot sauce.
Equipment:
- 10-inch oven-safe skillet or 2-quart baking dish
- Large mixing bowl and spatula
- Knife and cutting board
- Cheese grater
- Skillet for turkey bacon, or use pre-cooked turkey bacon pieces
How to Make Crack Corn Dip
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
- Heat the oven to 375 F and lightly grease a 2-quart baking dish or oven-safe skillet.
- Cook turkey bacon until crisp, then crumble. Use pre-cooked turkey bacon pieces if you want to save time.
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Stir in sour cream and mayonnaise until the mixture looks creamy.
- Mix in ranch seasoning, garlic powder, smoked paprika, black pepper, and lime juice. Taste and adjust salt.
- Fold in corn, 1.5 cups cheddar, all the Pepper Jack, half the turkey bacon, and half the green onions.
- Spread the mixture into the dish and top with the remaining 1/2 cup cheddar.
- Bake 15 to 18 minutes until hot and bubbling at the edges. Broil 1 to 2 minutes for a golden top if you like.
- Top with the remaining turkey bacon and green onions. Let it rest 5 minutes, then serve warm with tortilla chips, corn chips, crackers, or veggie sticks.
Tips & Mistakes
This dip rewards small tweaks and punishes a few shortcuts, so set yourself up for win after win.
- Soften the cream cheese fully to avoid lumps and to speed up mixing.
- Drain or pat dry the corn so excess liquid does not thin the dip.
- Use block cheese and shred it for a smooth melt that does not clump.
- Hold the salt until after you add turkey bacon and ranch, then season to taste.
- Keep an eye on the bake time so the cheese melts without breaking into grease.
- Want mild heat? Remove jalapeño seeds. Want bold heat? Keep some seeds or add hot sauce.
- For stovetop, warm everything in a skillet over medium, stirring, 8 to 10 minutes until hot.
- For party service, keep it warm in a small slow cooker on warm, stirring every so often.
Variations I’ve Tried
- Street corn style: Add 1/2 cup cotija, 1 teaspoon chili powder, extra lime, and chopped cilantro.
- Buffalo corn dip: Swap ranch packet for 1/3 cup buffalo sauce and add blue cheese crumbles.
- Southwest: Stir in 1 cup black beans and 1/2 cup diced green chiles, plus cumin to taste.
- Jalapeño popper: Add extra jalapeño, swap Pepper Jack for more cheddar, and add a crushed Ritz topping.
- Vegetarian: Skip turkey bacon and boost smoked paprika, then add a dash of liquid smoke.
- No-bake chilled: Skip baking, use only cheddar, and chill 2 hours for a scoopable cold corn dip.
How to Serve Crack Corn Dip Recipe
Serve it hot with sturdy tortilla chips, corn chips, toasted baguette slices, or crisp veggies. Spoon it over baked potatoes or tuck it into tacos for a fun twist. Pair it with a crisp lager, margaritas, or iced tea. If you host a crowd, park it in a warm slow cooker so the cheese stays velvety.
Make-Ahead and Storage Options
Assemble the dip up to 2 days ahead, cover, and refrigerate unbaked. Bake straight from the fridge and add 5 to 10 extra minutes. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a 325 F oven until hot or microwave in short bursts, stirring between rounds.
Freezing can change the texture, but it still works if you plan ahead. Freeze up to 1 month, tightly wrapped. Thaw in the fridge overnight, stir, and bake until hot and smooth again.
Nutrition Information
Approximate per 1/2 cup serving, about 12 servings: 290 calories, 23 g fat, 10 g saturated fat, 11 g carbs, 1 g fiber, 3 g sugar, 9 g protein, 640 mg sodium.
Crack Corn Dip Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cream cheese, sour cream, and ranch seasoning mix until smooth.
- Add thawed corn, cheddar cheese, mozzarella cheese, crumbled turkey bacon, green onions, and smoked paprika. Mix until well incorporated.
- Season with salt and pepper to taste, if desired.
- Transfer the mixture into a baking dish and spread evenly.
- Bake for 15-20 minutes or until hot and bubbly.
- Serve warm with tortilla chips, crackers, or fresh veggies.