Savory Crack Corn Dip

Let me tell you about the first time I brought this crack corn dip to a neighborhood potluck. I watched as people kept going back for seconds, then thirds, and finally asked for the recipe. To be honest, I was a little embarrassed to tell them how simple it was to make.

That’s the thing about this dip – it’s ridiculously easy to throw together, but something about the combination of corn, cheese, and just the right spices makes it impossible to stop eating. My kids now request it for every game day, and I always make extra because I know it’ll disappear fast.

What Kind of Corn Should I Use?

For this dip, canned sweet corn with peppers already mixed in saves time and adds extra flavor, but you’ve got plenty of options here. Regular canned sweet corn works just fine – you’ll just want to drain it well to prevent your dip from becoming watery. Fresh corn can also be amazing in this recipe, especially during summer when it’s in season – just cook and cool it before adding to the dip. If you’re using frozen corn, make sure to thaw and drain it thoroughly first. The key with any type you choose is getting rid of excess moisture to keep your dip nice and creamy.

Options for Substitutions

This dip is pretty forgiving and you’ve got plenty of options for switching things up:

• Canned corn with peppers: If you can’t find the corn with peppers, use plain canned corn and add 1/2 cup each of diced fresh red and green bell peppers. Frozen corn (thawed and drained) works great too – you’ll need about 4 cups total.
• Mayo and sour cream: You can use Greek yogurt instead of sour cream for a tangier taste. For the mayo, try using light mayo or even mashed avocado (though this will change the flavor profile a bit).
• Green chiles and jalapeños: Adjust the heat level by using mild green chiles or reducing the jalapeños. You can also use fresh jalapeños – about 2-3 fresh ones, finely diced, will do the trick.
• Sharp cheddar: Feel free to mix up the cheese – try pepper jack for extra kick, or a mix of cheddar and monterey jack. Pre-shredded cheese is convenient, but freshly grated melts better.
• Fritos Scoops: While Fritos Scoops are perfect for this dip, you can serve it with tortilla chips, thick potato chips, or even cut vegetables for a lower-carb option.

Watch Out for These Mistakes While Making

The biggest challenge when making crack corn dip is managing moisture – draining the corn, chiles, and jalapeños thoroughly is crucial, as excess liquid can make your dip runny and cause your chips to become soggy. Another common mistake is serving this dip straight from the fridge, which makes the cheese too firm and harder to scoop – letting it sit at room temperature for 15-20 minutes helps the flavors blend and creates the perfect consistency. To keep your dip fresh during parties, try serving smaller portions and refreshing them throughout the event rather than putting out the whole batch at once, and always save some of the green onions to sprinkle on top just before serving for an extra pop of freshness and crunch. For the best flavor balance, taste and adjust the heat level by gradually adding the reserved jalapeño liquid rather than putting it all in at once.

What to Serve With Crack Corn Dip?

While this creamy, cheesy corn dip is perfect with the Fritos Scoops mentioned in the recipe, you can definitely branch out with more dipping options and sides! Raw veggie sticks like carrots, celery, and bell peppers add a fresh crunch and help balance out the richness of the dip. For a party spread, try setting out a variety of chips like tortilla chips, ridge-cut potato chips, or even pita chips alongside the Fritos. Since this dip is on the heavier side, I like to include some lighter items on the table too – maybe a fresh fruit platter or a simple green salad to round things out.

Storage Instructions

Keep Fresh: This tasty corn dip stays good in the fridge for up to 4 days when kept in an airtight container. Just remember to store the dip separately from the Fritos Scoops – nobody likes soggy chips! The dip might separate a bit in the fridge, but don’t worry about that.

Make Ahead: You can easily prep this dip a day before your party or gathering. In fact, letting it chill overnight helps the flavors blend together even better! Just give it a good stir before serving, and add your Fritos Scoops right when you’re ready to dig in.

Serving Tips: When serving from the fridge, let the dip sit out for about 15-20 minutes to take the chill off – the flavors come through better when it’s not super cold. If you notice any liquid separation, just give it a quick stir and it’ll be good as new!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	120-720 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-3000
• Protein: 40-50 g
• Fat: 180-220 g
• Carbohydrates: 230-270 g

Ingredients

• 3 cans (11 oz each) sweet corn with diced red and green peppers, drained
• 1 can (7 oz) diced green chiles
• 1 can (6 oz) chopped jalapenos, drained (reserve liquid as desired)
• 1/2 cup chopped green onions
• 1 cup mayo
• 1 cup sour cream
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 package (16 oz) shredded sharp cheddar cheese
• 2 to 3 bags fritos scoops corn chips

Step 1: Prepare the Ingredients

In a large bowl, gather and mix all the ingredients intended for your dip, except for the chips.

Ensure the ingredients are well combined to achieve an even texture and flavor throughout.

Step 2: Chill the Mixture

Once mixed, cover the bowl and place it in the refrigerator.

Allow the dip to chill for at least two hours to overnight.

This chilling process helps the flavors meld together and improves the overall taste and texture of the dip.

Step 3: Serve with Chips

After the mixture has chilled sufficiently, remove it from the refrigerator.

Serve the dip alongside Frito Scoops corn chips for a perfect crunchy pairing.

Enjoy your tasty creation!