Out-of-this-World Corn DipThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy
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! If you love corn dip but are looking for a recipe that’s truly out of this world, look no further.
You are in for a TREAT today! This Out-of-this-World Corn Dip (or as my family likes to call it ‘Crack Corn Dip’) is about to become your new favorite appetizer.
Yesterday I whipped up an impromptu dip recipe for a little swimming nosh at my Dad’s house. It is one of my favorite appetizer recipes! 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.
The combination of corn, mayonnaise, and sour cream creates a smooth and irresistible texture, while the diced green chilies and jalapeños add a subtle kick. It’s a deliciously addictive dip that will keep your guests coming back for more.
If you like corn dips you also need to try this jalapeño corn dip and loaded veggie ranch corn dip.
I actually found this particular 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.
Why You’ll Love This Recipe
- It’s incredibly easy to make. Whether you’re a beginner cook or a seasoned pro, you can whip this up in no time. Plus, it requires just a handful of simple ingredients that are easy to find at any grocery store.
- What really set’s this dip apart is it’s flavor. It’s a perfect balance of sweet, savory, and spicy, with just the right amount of creaminess.
- This corn dip is perfect for any occasion, from game day parties to backyard barbecues. It pairs perfectly with corn chips, but you can also serve it with veggies, crackers, or even use it as a sandwich spread.
- MexiCorn (sweet corn & diced red and green peppers)
- green chiles
- jalapeno peppers
- green onion
- sour cream
- gourd pepper
- garlic powder
- sharp cheddar cheese
- Fritos Scoops corn chips
How to Make
This corn dip recipe is so easy to make. I’ll walk you through the steps here. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Just toss all the ingredients in a bowl.
- Stir to evenly combine
- Refrigerate until your ready to serve.
That’s it! Grab your Fritos and dig in!
Here are a few notes, tips, and ideas for making this corn dip.
- If you can’t find the mexicorn with diced peppers, don’t stress. Just use plain sweet corn and add in 1/4 cup of chopped roasted red peppers.
- Take the time to make sure everything is drained really, really well. This corn dip can get runny if you don’t. Also the longer it sets, the more the cheese soaks up any liquids.
- When it comes to presentation, choose a bowl or dish that’s both functional and attractive. A simple white ceramic bowl works well, but you can also opt for a rustic wooden serving dish or a colorful platter.
- Wouldn’t this make the cutest hors d’oeuvres recipe served in little cups? It’s a great way to eleventh this already amazing corn dip.
I love this corn dip as it is, but feel free to experiment with variations and add-ins to make it your own.
- One simple way to switch things up is by changing the type of cheese used. Try substituting the cheddar for pepper jack or smoked gouda for a different flavor profile.
- If you want to make the dip a bit healthier, add in some diced vegetables such as bell pepper, onion, cauliflower, etc.. For an extra burst of flavor, mix in some fresh herbs like cilantro or parsley.
- If you want to kick up the spice level a notch, add in some extra jalapeños, hot sauce, or cayenne pepper. And for a meaty twist, try adding in some cooked and crumbled bacon or diced ham.
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:
More Dips You May Enjoy
- Fried Pickle and Ranch Dip
- The BEST Vegetable Dip
- EASY Fruit Dip – so good!
- The Ultimate Sausage Pizza Dip
- Really Good Jalapeño Dip
- Salted Caramel Cheesecake Dip
Trust me, this Out-of-this-World 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. I hope you’ll try whipping up this out-of-this-world corn dip. If you do, please leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Out-of-this-World Corn Dip
- 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.
Would you consider healthier versions for people who care about their health and the planet.
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.
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!!
Can canned corn be used instead of MexiCorn? I don’t think they sell that in Canada.
Mexicorn, I believe, only adds red and green peppers. So, I think you could chop them up and add raw or cooked.
My family raved about this recipe! Will try with fresh corn this summer. Thanks so much
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.
This was a crowd pleaser in general, but I could’ve used more kick to it! I plan to use fresh jalapeños next time.
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.
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
I included the juice and zest of half a lemon and a few chopped jalapenos and one can of corn. Amazing.
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.
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!
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!
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 !!
You could make this a day in advance. I love this dip just as much the next day!
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.
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!
Thank you! I made this for my recent family gathering, it was amazing!!!
So glad you enjoyed it! It’s one of my favorites!
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
I made this for a 4th of July BBQ. It was delicious and so easy!!
I make this a couple times of year (especially during the summer) and it always gets RAVE reviews. Love this recipe.
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.