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Crack Corn Dip

Crack corn dip is a cheesy ranch corn casserole baked until bubbly and golden at the edges. This oven-baked skillet version layers sharp cheddar, creamy filling, bacon, and jalapeno for a warm, scoopable dip.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Frozen sweet corn, thawed and patted dry
  • 3 cup frozen sweet corn Thawed and patted dry
Cream cheese
  • 8 oz cream cheese Softened
Sour cream
  • 0.5 cup sour cream
Mayonnaise
  • 0.25 cup mayonnaise
Ranch seasoning packet
  • 1 oz ranch seasoning 1 packet
Shredded sharp cheddar
  • 2 cup sharp cheddar Divided
Bacon
  • 6 slice bacon Cooked and crumbled, divided
Jalapeno
  • 1 jalapeno Seeded and diced
Green onions
  • 3 green onions Sliced, divided
Tortilla chips or Fritos for serving
  • 1 tortilla chips or Fritos For serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 10-inch cast iron skillet or small baking dish. A light coating of grease helps the dip release and brown evenly at the edges.
  2. Beat the cream cheese, sour cream, mayonnaise, and ranch seasoning until smooth. Stop when the mixture looks uniform and creamy with no streaks.
  3. Fold in the corn, 1 1/2 cups cheddar, most of the bacon, jalapeno, and half the green onions. Mix until the corn is evenly distributed and the mixture is thick.
  4. Spread the mixture into the skillet, then top with the remaining cheddar. Aim for an even top layer so the surface melts and browns.
Bake and serve
  1. Bake for 20-25 minutes at 375°F until bubbly and golden at the edges. Look for active bubbling and browned spots along the perimeter.
  2. Top with the remaining bacon and green onions, then serve hot with chips. The fresh topping adds color and crunch right before scooping.

Notes

To keep the dip thick and scoopable, thaw the corn fully and pat it dry before mixing. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the oven or microwave until hot. Freezing isn’t recommended because the dairy can separate when thawed. For a lighter option, use low-fat cream cheese and sour cream.