Out-of-this-World Corn Dip (Crack Corn Dip)

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!

hand getting corn dip with Fritos.

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?

corn dip in bowl.

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:

crack corn dip in bowl with chips.

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.

the best corn dip in a bowl with hand.

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!

corn dip ingredients in bowl.

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.

making the best corn dip.

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.

corn dip with Fritos in basket.
dipping into corn dip with chip.

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?

corn dip in bowl.


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corn dip in a bowl.

Out-of-this-World Corn Dip

Did you make this recipe? Leave a review!

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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  • Fredricka at

    Would you consider healthier versions for people who care about their health and the planet.

    • Michael Wurm, Jr. at

      I share a variety of recipes. I believe in moderation. I’m able to enjoy all the foods I love and still live a healthy lifestyle. Also, if you don’t like my recipes – go elsewhere. There are thousands of blogs. I’m certain you can find something you love. There’s no need to leave comments like this. If you don’t like something, move on. Sending you kindness.

      xo Michael

      • KP at


      • Patricia at

        Great response Michael!!

        I eat healthy most of the time, but having a balance is key so I’m not depriving myself of deliciousness that Michael shared with us on an occasion!

        Making this for our 4th of July gathering!


        It’s amazing people take the time to make stupid comments like this!! LOVE your recipes and everything else!!

  • Rachelle at

    Can canned corn be used instead of MexiCorn? I don’t think they sell that in Canada.

    • Janet Hurlbrink at

      Mexicorn, I believe, only adds red and green peppers. So, I think you could chop them up and add raw or cooked.

  • SherylG at

    My family raved about this recipe! Will try with fresh corn this summer. Thanks so much

  • Duke at

    This reminded me of the first time i tasted natto. I will try this recipe and i do hope its something i will like. keep working. Thanks for sharing.

  • 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.

  • 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.

  • 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

  • Mycustomboxes at

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

  • 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.

  • 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!

  • 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!

  • Ann Roland at

    Cream cheese

  • 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

  • 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.

  • 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!

  • 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

  • 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

  • Heather at

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

  • Joan Spark at

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

  • 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.

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