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:
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?
Yesterday I whipped up an impromptu dip recipe 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.
Want more delicious dip recipes? These are my favorites:
- The BEST Vegetable Dip
- EASY Fruit Dip – so good!
- The Ultimate Sausage Pizza Dip
- Really Good Jalapeño Dip
- Salted Caramel Cheesecake 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! (That’s what my family calls it now because they love it so much!) 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!
Recipe Notes:
I couldn’t find the corn with diced 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 Tool 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? Check out My Ultimate Kitchen Essentials.
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?
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Out-of-this-World Corn Dip
Ingredients
- 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
Instructions
- In a large bowl, mix all ingredients except chips.
- Chill two hours to overnight. Serve with Frito Scoops corn chips.
Video
Nutrition Facts
Crack Corn Dip looks awesome. Not too difficult looking either. Thanks for sharing.
can you heat this up so the cheese melts?
I don’t know. It’s SOOOO good cold. It may be great heated up, but I’ve never tried it.
xo Michael
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!
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.
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.
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.
Thanks!
Michael
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!
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.
Amber, I drain the juice. 🙂
xo Michael
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!!!!
Pam
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!
This looks amazing! Will definitely be trying it, so thanks for sharing!
Just saw this on pinterest……I added a packet of fiesta ranch dried dip mix and it was awesome!!
I served this as a hot dip on Christmas Eve and everyone raved about it. I highly recommend serving it this way.
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 🙂
Super yummy with fresh corn!!! Yummy thank you!!!
Oohh! I bet! You’re welcome!
xo Michael
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
Did you cook the corn, blanch it, or use it raw?
This dip is SO.GOOD. So easy and such a crowd pleaser!! Shared your deliciousness with my readers here: http://seektobemerry.blogspot.com/2013/05/just-dip-it.html Thanks for the inspiration!
It’s my favorite! Thanks for sharing!
xo Michael
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??
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!! 🙂
Just made this dip for a party tomorrow. It’s awesome!
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.
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!