This Out-of-this-World Corn Dip (also know as Crack Corn Dip) is a crowd pleasing appetizer that has become my go-to party recipe. It’s easy to make and will always great rave reviews!

Out-of-this-World Corn Dip - The BEST Corn Dip Recipe #corndip #corn #dip #recipe #appetizer #picnic #easy

Out-of-this-World Corn Dip:

Greetings all! I hope you had a fab Fourth of July. I know I did.

Though, I must admit having a holiday mid-week always screws me up. Not only do I have no idea what day it is, my productivity schedule is completely out of whack. Anyone else?

Inspired By Charm

Yesterday I whipped up an impromptu dip for a little swimming nosh at my Dad’s house. I hadn’t made this dip in over five years and honestly forgot how delicious it really is. And, you know me, it’s super simple to put together an it makes a ginormous amount of dip.

I actually found this recipe via a Gooseberry Patch cookbook my mom gave me years ago when I first moved to Philadelphia after college.

However, after a quick google search found it all over the net. Some even call it Crack Corn Dip!  But, for the purpose of this post, I give all the credit to Gooseberry Patch’s Coming Home with Gooseberry Patch.

How to make Crack Corn Dip:

This Corn Dip Recipe is so easy to make:

  • Just toss all the ingredients in a bowl.
  • Stir to evenly combine
  • Refrigerate until your ready to serve.

That’s it!

Two quick notes – I couldn’t find the corn with died peppers, so I just used plain sweet corn and added in 1/4 cup of chopped roasted red peppers. Fabulous! Also, take the time to make sure everything is drained really, really well. This dip can get runny if you don’t. Also the longer it sets, the more the cheese soaks up any liquids.


Kitchen Tools I Recommend for This Recipe: 
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you just looking to stock your own kitchen, these are the kitchen tolls I recommend for this recipe: 

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.


Inspired By Charm

Inspired By Charm

Trust me, this Out-of-this-World Corn Dip (Crack Corn Dip) is edible gold!

It’s has a small kick (use less jalapeños if you don’t want it as spicy), but I love that. So fab!

Have you ever made this before? If not, are you tempted to make it now?

Want more delicious dip recipes? These are my favorites:

Out of this World Corn Dip - The BEST Corn Dip recipe! #corndip #dip #appetizer #recipe #crackcorndip

Out-of-this-World Corn Dip Recipe:

Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, corn dip
Servings: 12 people
Prep Time 20 mins
Total Time 20 mins
This Out-of-this-World Corn Dip (also know as Crack Corn Dip) is a crowd pleasing appetizer that has become my go-to party recipe. It's easy to make and will always great rave reviews!


  • 3 (11 oz) cans MexiCorn (sweet corn & diced red and green peppers), drained
  • 1 (7 oz) can chopped green chiles
  • 1 (6 oz)can chopped jalapeno peppers - drained and liquid added to taste
  • 1/2 cup green onion - chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 (16 ounce) package shredded sharp cheddar cheese
  • 2-3 bags Fritos Scoops corn chips


  • In a large bowl, mix all ingredients except chips.
  • Chill two hours to overnight. Serve with Frito Scoops corn chips.


Nutrition Facts

Calories: 282kcalCarbohydrates: 19gProtein: 3gFat: 23gSaturated Fat: 5gCholesterol: 18mgSodium: 333mgPotassium: 163mgFiber: 2gSugar: 3gVitamin A: 378IUVitamin C: 6mgCalcium: 54mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
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  • Jen at

    Anything eaten on a Frito Scoop is out of this world if you ask me! Those things have crack in them!

    • The Carter's at

      I’ve been making this and my family loves it! I actually have added black beans rinsed and drained with a tsp of taco seasoning to it as well. Very versatile! Its yummy!

  • Miranda at

    Oh my fave dip ever!!!! I always subsitute greek yogurt for the sour cream and add in a red pepper. More veggies and color! Yum!!

  • The Pink Hammer blog at

    Very tempted to make it tonight-thanks so much for sharing, looks amazing!

  • Kristin at

    Made this very dip a few weeks ago and it was delicious! They ate it all!

  • Donna @ Snowbound at

    That looks so good!! It’s definitely going on my to try list! Thanks.

  • The Boston Lady at

    Tempted and going to try it for a get together here tomorrow! Ann

  • ChRiS at

    no but i will make for next gathering………ty for sharing

  • Jeanettebr at

    I’ve never made it but it looks so good I want to give it a try!

  • Suzane at

    Recently found you through pintrest and have enjoyed your pins…have even tried some of your recipes. Thanks and happy pinning.

  • chris at

    Fresh Sweet Corn is 6 for a dollar here in Seattle. I wonder if it would work well? I made a fresh corn and avocado salsa for the fourth.

  • Ali Richardson at

    Yum!! That looks super good. Happy Summer to you 🙂

  • Anonymous at

    Are you using the Mexican corn that has the peppers in it?

  • At The Picket Fence at

    Hi Michael! We love a very similar version in our home that uses the Mexi-corn. We call it “corn dip crack” if that’s any indication on how addicted we are to it. 😉 Love the version you shared as well, will have to give it a try!

    Heather @At The Picket Fence

  • Marie at

    Ohoho! Sounds delicious! Have a lovely weekend!

  • GailM. at

    Found you through pinterest… I love that you love Sarah Richardson. I love her too. I’m following your Sarah Board now. This dip looks delish. I have company company coming tomorrow evening so I’m making this if I can find the ingredients. We travel through your beautiful state when we head south snowbirding in the winter. Love it!

  • Diane | An Extraordinary Day at

    It’s fun to discover dips that aren’t the ‘run of the mill!’ Thanks for sharing it!
    I noticed several people mentioned that they found you on Pinterest…and I did as well. You’ve a trove of great pins.
    Funny how you, too have a really mixed up week when the holiday is in the middle. I actually missed having our usual Thursday night pizza at a local cafe where they make fresh grilled pizza on the patio. I even had a guest staying with us with whom I raved about the pizza. We missed taking her as I thought it was Saturday not Thursday, yesterday! Phooey. Today seemed like Monday. Arrgh!
    Sounds like your 4th was Extraordinary!

  • tpaiger at

    I wonder how this would be if you put it in a crock pot & got the cheese really melty & served it as a hot dip?

    • BRITTANY at


    • Jessica at

      Did you try that ? Did it work out ok ?

  • Sam I Am...... at

    As always Michael, thank you! Your recipes have never disappointed! I can’t wait to try this one. And yes…it will take me a month to get back on track and figure out what day it really is! LOL!

  • colleen at

    Thanks! I saw this yesterday and decided to make it today for a party. It is awesome. I only had a small can of chipotle chiles in adobo sauce, so I chopped a few of those real small, removed the seeds and added a few tablespoons of the adobo sauce. I’ve never had corn dip, so thank you!

  • Loring Toney at

    Is there a substitute for the mayo? I am not a big mayo fan and I am trying to stay from that much fat.

    • MIKE at

      miracle whip? vegan mayo? avacado mayo? maybe some type of cheese in a jar?

  • Sandy Robinson at

    Hey buddy!! and all! has anyone tried this warm? that’s sort of what I was thinking too!

  • Maria at

    Perfect dip for summer! Pinning it now!

  • Brandi at

    Great recipe, Michael!! Looks so good!

  • Angie at

    THANK YOU THANK YOU THANK YOU!!! I’ve been looking for this recipe….I had something just like this several years ago (without the jalapeño papers) and have been searching for the recipe! They lady that brought it to my sons end of season soccer party called it a dump dip…and rattled off what was in it, but i couldn’t ever remember. I’m so excited!

  • Briley at

    This was INCREDIBLE!! I got so many compliments, and then I used the leftovers for a burrito with ground hamburger, shredded cheese and salsa. SO GOOD!

  • Emily {Frilly Details} at

    This looks delicious! I am all about dips and this recipe sounds great. Thanks for sharing 🙂

  • alissa {33shadesofgreen} at

    Hi Michael – Your corn dip sounds AMAZING! Yum. Thank you so much for linking up – so happy to have you!

  • Denise Russell at

    Thanks for sharing the recipe, it looks delicious!

  • Shellie L at

    I was craving fritos today, and lo and behold I find Michael’s blog on this dip, it will make me insane until I make it and embibe!

  • Monica @ TheYummyLife at

    This looks amazing. Great timing with corning showing up in Farmer’s Markets now. Love the Fritos for dipping, too. That’s such a throwback to my childhood–favorite snack back in the day.

  • Pam Bryson at

    I not only think this dish looks yummy it is. I took it to a Church social and everyone asked for the recipe. Your not kidding it is ediable gold. Couldn’t quit eating it. Very easy to make. The only thing I would do differently is use a corn chip that was less salty.

  • Anonymous at

    I was wondering about fresh corn from the cob as well.. Wonder if I should blanch it in boiling water first.

  • Anonymous at

    This dip is much better served warm when the cheese is melted! I use a small crock pot and set it to high to melt everything, then once melted keep it on warm.

  • matmedmera at

    I love dip. Yours seems very tasty

  • Anonymous at

    I’v made this too. My son got it off of his teacher. Christmas we use Red & green Peppers. It’s always a hit !!

  • Carri at

    I’ll bet this would be considered a meal if I added chopped,shredded chicken.

  • Gooseberry Patch at

    Thanks so much for sharing this recipe, Michael…it’s definitely one of our favorites. No matter what you call it, it’s always a party favorite and even though it makes enough to serve a crowd, we always seem to take home an empty bowl! 🙂

    Thanks again for sharing and linking…we appreciate it!

  • Kristy M. at

    Made this for a Ladies Craft Fellowship and everyone loved it. I couldn’t find Mexicorn at the store so I used Southwest Corn (peppers, black beans, & onion) and it worked great!

  • Anonymous at

    Saw this on Pinterest and had to try it. Brought it to a snack day at the office today and requests for the recipe have been hitting my in box like crazy. The dip was gone in a flash. It does make a large amount but with this crowd I will have to double it next time. Good stuff and so dang easy! I substituted fresh jalepenos for the canned.

  • Mandy at

    Just made this dip for a party tomorrow. It’s awesome!

  • Tonya @ Love of Family And Home at

    Hey Michael! Just stopping by to get the ingredients for this dip! Gonna add it to our list of appetizers for our Christmas Eve party tonight!! Can’t wait to try it!! 🙂

  • Jodie Filpus at

    Made this for a get together this past weekend…cut the jalepeno amount in half…but it was loved by all.

    Wondering if this has ever been considered heated then served like a spin-artichoke dip??

    • Michael Wurm, Jr. at

      It’s my favorite! Thanks for sharing!

      xo Michael

  • Nancy at

    Super yummy with fresh corn!!! Yummy thank you!!!

    • Michael Wurm, Jr. at

      Oohh! I bet! You’re welcome!

      xo Michael

    • Jenny at

      I see that someone mentioned using fresh corn off the cob. Should I cook the corn,or blanch it. I want to try your recipe, but hate to not use fresh corn when it is the season. What do you think? Thanks

    • Jenny at

      Did you cook the corn, blanch it, or use it raw?

  • Cristan at

    By the way, this stuff is AMAZING served warm!! Once you have it heated you will never want to eat it cold again! This is my favorite dip ever. Just had it 3 days ago and I’m making it again tomorrow 🙂

  • Joan at

    I served this as a hot dip on Christmas Eve and everyone raved about it. I highly recommend serving it this way.

  • The Hippy at

    Just saw this on pinterest……I added a packet of fiesta ranch dried dip mix and it was awesome!!

  • Sue at

    I added 1teaspoon of both chili powder and cumin. I am tying to copy a spicy corn dip sold at hy-vee grocery stores in iowa. It came darn close. Yum!

  • pam at

    If you really to take it up a notch… Add tobacco sauce…lots of it. When you add it to all the other ingredients, you can taste it but only a touch hot….unless you use the whole bottle…..which I have and everyone said ” Boy, that’s got a kick…but I like!!!!

  • Amber at

    Help! I’m a bit confused with the jalapenos part of the recipe. Do you drain the juice, and add all the jalapenos to the dip? Or add just some of the juice for taste?? Sorry if it’s a dumb question—never made corn dip before, and don’t want to mess it up haha.

    • Michael Wurm, Jr. at

      Amber, I drain the juice. 🙂

      xo Michael

  • Kelly DeVol at

    Love your site Michael! We’ve been making the corn dip for years, calling it “Kansas Corn Dip” – a bit different as we use a can of drained Ro-tel in place of the jalapenos & green chiles. Had a friend visiting from Kansas, and she said “Now I’m from Kansas and have never heard of this”! We tried changing the name to “Colorado Corn Dip”, but could not remember to call it that, so, to us, this is “Kansas Corn Dip”. Regardless of the name, it’s a crowd pleasing dip for sure!

  • Melissa M. -Florida at

    I found this recipe and immediately said “I’m making this for dinner tomorrow”. I am going to add grilled/shredded chicken to it and some extra fresh chopped bell peppers and put in in a glass baking dish and bake it for a bit. Can’t wait! My sincerest thanks for a great dinner idea.

    • Michael Wurm, Jr. at

      You’ll have to let me know how this turns out. I’ve never warmed it so I’m VERY curious to read about your results.


  • Lalagigi at

    I made this over the 4th holiday weekend, not for any particular event, just to have on hand for weekend munching. I halved the recipe as best I could and it is indeed delicious. I added a bit of crumbled bacon, which certainly didn’t hurt. It’s delicious with or without that addition. Next time, I may try to bake it to see what happens.

  • Brittany at

    I just tried this and thought it was going to be too spicy but it’s delicious! Love it! My 2yo and I couldn’t stop eating it and the BBQ isn’t until tomorrow!

  • michelle at

    can you heat this up so the cheese melts?

    • Michael Wurm, Jr. at

      I don’t know. It’s SOOOO good cold. It may be great heated up, but I’ve never tried it.

      xo Michael

  • Audrey Johnson at

    Crack Corn Dip looks awesome. Not too difficult looking either. Thanks for sharing.

  • Van at

    I’ve made this several times. It’s fantastic! And, as someone else suggested, even better during fresh corn season. Thanks for this winner, Michael.

  • Joan Spark at

    I make this a couple times of year (especially during the summer) and it always gets RAVE reviews. Love this recipe.

  • Heather at

    I made this for a 4th of July BBQ. It was delicious and so easy!!

  • laura at

    I just had a flashback when you mentioned Gooseberry Cookbook. Is that an Ohio based company? When we moved to Columbus Gooseberry was everywhere. laura

  • Lillie at

    Thank you! I made this for my recent family gathering, it was amazing!!!

    • Michael Wurm, Jr. at

      So glad you enjoyed it! It’s one of my favorites!

      xo Michael

  • Heather at

    This dip is AMAZING! It’s been my go-to for a few years now and I make it several times a year for parties. People love it!

  • Lainey at

    I made this for an office event and everyone raved about it and at least one person asked me for the recipe. It truly is as easy as it appears. I find that opening the cans and letting them drain while I chop the green onions and do the rest of the prep helps cut down the excess moisture. I made this the night before it was needed and the consistency was nice and thick.

  • Margaret at

    How far ahead can I make this deep ??? I need some “way ahead” recipes for appetizers.
    I have to do some stuff for my son’s rehearsal but do not have time to do last minute dips !!

    Thx !

    • Michael Wurm, Jr. at

      You could make this a day in advance. I love this dip just as much the next day!

      xo Michael

  • Ann Roland at

    Cream cheese

  • JZ at

    For those wondering if it can be served warm…YES YES YES!!! As a matter of fact I only ever serve it as a hot dip. Delicious!

  • Kendrea at

    This stuff IS crack! Super easy to make and follow. Literally no effort other than stirring it all together. My co-workers devoured it! Thanks for sharing this recipe with the world!

  • Kathy Lipka at

    I made this for our Playoff party, Bills vs Texans. Wasn’t sure how it would go over since it was my first time to make. I had to improvise a couple of ingredients but no problem. It was delicious. Thank you for the recipe. I will check back for more.

  • Mycustomboxes at

    I included the juice and zest of half a lemon and a few chopped jalapenos and one can of corn. Amazing.

  • Ivory at

    I’ve made this dip twice now. My family loves it! This is one of my go to dish. Thank you so much for sharing

  • mikala979 at

    This recipe is just ok. It is definitely lacking seasoning. I upped the garlic powder and added cumin and chipotle powder as well as salt. It also needs acid, so I added the juice of half a lime. Good starting point, just needed a boost of flavour.

  • Maria at

    This was a crowd pleaser in general, but I could’ve used more kick to it! I plan to use fresh jalapeños next time.

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