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+ servings
Closeup of crack corn dip with scoop removed.
5 from 4 votes

Crack Corn Dip Recipe


Course Appetizer, Side Dish
Cuisine American, keto, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
10 servings
Creamy and flavorful dip chock full of cheesy corn, that tastes amazing with tortilla chips.

Equipment

  • mixing bowl
  • cooking spoon or spatula
  • baking dish or pie plate

Ingredients
  

  • 3 cups frozen corn thawed and drained
  • 4 oz can diced green chilies
  • 1 cup sour cream
  • 8 oz cream cheese softened
  • 8 oz cheddar cheese and/or pepper jack cheese grated (2 cups)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt

Instructions

  • First preheat the oven to 350ºF.
  • Set aside ½ cup of the grated cheese and then stir together all remaining ingredients in a mixing bowl.
    unmixed ingredients for corn dip in a bowl
  • Transfer mixed dip to an oven-proof, shallow baking dish or pie plate.
    mixed up dip in a glass pie plate
  • Next, sprinkle the reserved cheese over the top.
    raw corn dip topped with grated cheese
  • Bake at 350°F for 20 minutes or until hot and bubbly.
    finished crack corn dip with a spoon in it

Notes

  • Tip: For perfectly creamy texture, make sure to soften the cream cheese before blending it with the remaining ingredients.
  • Tip: Use frozen or fresh summer corn for this dip. While you can use white, yellow or sweet corn, we do not recommend canned corn for this crack corn dip recipe.
  • Tip: Due to the high dairy content we recommend not leaving this dip out for more than 2 hours.

Nutrition

Calories: 269kcal | Carbohydrates: 15g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 390mg | Potassium: 236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 8mg | Calcium: 212mg | Iron: 1mg

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