Best Crack Corn Dip
This creamy crack corn dip is loaded with sweet corn, cheese, sour cream, and optional bacon. No baking required—just chill and serve with chips or veggies!
Save Recipe!
Pin This
Print
Servings: 10 servings
Ingredients
- 30 oz sweet corn - (2 cans) drained
- 8 oz cream cheese - softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup cooked and crumbled bacon - optional (equals about 3-4 cooked strips)
- To serve with: - tortilla chips, pita chips, crackers, or veggies
Instructions
- Blend the cream cheese with a hand mixer until smooth and creamy. Next add sour cream, and mayonnaise and mix until smooth.
- Stir in drained corn, shredded cheddar, green onions, garlic powder, onion powder, paprika, salt, and pepper. If using, add crumbled bacon and mix until evenly combined.
- Cover and refrigerate for at least 1 hour to let flavors meld. If the dip thickens too much, stir in a little extra sour cream or mayo before serving.
- Stir before serving and transfer to a bowl. Serve with tortilla chips, crackers, or fresh veggies for dipping. This dip tastes even better the next day!
Recipe Notes:
- Let the dip chill for 1–2 hours for best flavor.
- If it thickens, stir in a bit of sour cream or mayo.
- Skip bacon to keep it vegetarian.
- Store in fridge up to 3 days. Do not freeze.
Nutrition Info
Calories: 345kcal | Carbohydrates: 19g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 421mg | Potassium: 317mg | Fiber: 2g | Sugar: 7g | Vitamin A: 682IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
