My Go-To Crack Corn Dip

Crack corn dip is a mouthwatering appetizer (made in the Crock Pot or oven) with corn, ranch, cheddar, bacon, and cream cheese. It's the perfect party dip that everyone loves!

💛 Why You'll Love This Recipe

• Knock-out flavor combo. Who doesn't love the combo of ranch, bacon, and cheddar? The freshness of the corn works perfectly with these flavor powerhouses.
• Low-fuss, shelf-stable ingredients. It's totally possible to keep this recipe's simple ingredients on hand for a great last-minute appetizer.
• Incredibly simple. No pre-cooking or prep work is required - just mix and cook.

🌽 Ingredients & Variations

(See the recipe card at the bottom of this post for exact ingredient measurements.)

• canned corn, drained - Fresh corn kernels (cut off the cob) or frozen corn kernels can also be used. There's no need to adjust cook time if you're subbing those, but I would thaw the frozen corn first. You can also use canned Mexicorn for a little kick!
• canned diced green chilies - These won't add heat, but green chilies do add a ton of flavor.
• ranch dressing mix - You can either use 2 packs or ¼ cup of ranch mix if you're using a bigger container.
• salt & black pepper
• bagged real bacon pieces - If you want to use actual bacon, knock yourself out; I'd use about 6oz of crumbled cooked bacon. But, let me say as someone who doesn't love preserved meats in recipes: you won't be able to tell the difference! Important note: this is a bag of real bacon pieces, not bacon bits. Big difference. If you really want to, you could also change the meat to cooked sausage, ground beef, or rotisserie chicken.
• cream cheese - You can use light instead of full-fat cream cheese if you'd like to cut some of the fat content.
• sour cream - You can also use light sour cream without much flavor difference. You can also use Greek yogurt for a kick of protein.
• shredded sharp cheddar cheese - Using pre-shredded cheese won't hurt the quality of the corn dip. Feel free to substitute Pepper Jack cheese, Monterey Jack cheese, Colby Jack cheese, or Mexican cheese.

🥘 How to Make Crack Corn Dip

Make it in the Crock Pot

Dump all ingredients (corn, green chilies, ranch, salt, pepper, bacon, cream cheese, sour cream, cheddar cheese) in a Crock Pot. Set on low for 3-4 hours.

Stir occasionally.

After 3-4 hours, stir and serve with some of the dippers suggested below.

Like this recipe? You'll want to check out my Cream Cheese & Salsa Dip and Crock Pot Corn Chowder recipes, too!

Make it in the Oven

This is just as easy to make in the oven!

Simply combine all ingredients in an 8x8" glass baking dish. Bake at 375 degrees for 25-30 minutes, until the top starts to brown and the sides are bubbling.

🎥 Step-by-Step Recipe Video

🧊 Storage, Leftovers, and Reheating

If you have leftovers, they should be stored in an airtight container in the refrigerator. This dip is typically good for 3-4 days after cooking. To reheat leftovers, just pop them in the microwave for 30 seconds - 1 minute, stirring every 30 seconds.

This dip is great for freezing. Place the finished dip in a freezer-safe aluminum pan, cover with aluminum foil, and freeze for up to 6 months. When ready to serve, thaw in the refrigerator and bake (covered) for 30 minutes at 300 degrees to warm the dip.

🥨 Good Dippers to Pair

If you can dip it, you can use it!

• Fritos corn chips (my preferred dipper for this one)
• Tortilla chips
• Pretzels
• Crackers
• Pita Bread
• Fresh veggies, like celery or carrots
• Toast points

💃 Pro Tip: Make a Dip Party!

You could serve several other sweet and savory dips together to make a full meal.

• Slow Cooker Buffalo Chicken Dip - You can prep this one in just minutes. It's got a little bit of spice and a smooth, creamy texture!
• Chocolate Dip - This dip is super easy to make and absolutely perfect for dunking fruit or cookies.
• Cream Cheese Rotel Dip - One of my favorite dips of all time! I dream about this one. You can make it in an Instant Pot in just a few quick steps.

✅ Helpful Recipe Tips & Tricks

• This dip can be served warm or cold. I prefer warm, but a chilled dip is perfect with fresh veggies.
• Make sure to drain your canned corn well before adding to the dip.
• This might sound strange - but this dip makes an amazing quesadilla filling. My husband and I had these quesadillas for dinner the night before posting this and they are phenomenal! Spread between two tortillas and grill the quesadilla on each side for 2-3 minutes.
• Make it ahead of time! This can be made up to 48 hours before serving. Just reheat in the oven (about 20 minutes at 325 degrees) or in the slow cooker (30-45 minutes on low) when you're ready to serve.