Super simple, incredibly delicious crack corn dip! This crack dip uses only a handful of ingredients and it’s the perfect appetizer or party dip.

This crack dip is also known as corn dip, Mexican corn dip, and cowboy corn dip.

If you love dips, you’ll want to make this Easy Spinach Dip next.

Crack Dip

Crack dip is essentially dip that is so addicting, that it’s hard to stop eating it. Especially this crack corn dip, it’s perfect with crunchy veggies or a good salt chip.

This crack corn dip is made with Southwest Corn also called Mexicorn. But don’t worry, if you can’t find it I have an option for you.

Mexican corn dip is a favorite at parties and over the years people started calling it crack corn dip.

Ingredients in Crack Corn Dip

Southwest Corn or Mexicorn – You can find this in the store, in the same isle as canned veggies. If you can’t find it, use regular corn and add in canned red and green peppers (drained).

Diced green chiles – For flavor and a little kick.

Green onion – For flavor.

Mayonnaise – A base ingredient in this crack corn dip. Don’t leave this out.

Sour cream – A base ingredient and adds a little zing to this crack dip.

Garlic powder – For flavor.

Sharp cheddar cheese – Sharp cheddar is best, but you can use a Mexican cheese blend if you like.

Bacon – This is optional.

If you have any questions, please leave me a comment below and I will get back to you.

How to make Crack Corn Dip

This crack corn dip recipe is super simple to make and it’s our favorite corn dip recipe. You just:

1. Put all the ingredients into a bowl.
2. Give it a quick stir.
3. Refrigerate it until you are ready to serve.

That’s it. Easy-peasy. Make sure that you drain everything really well so your crack corn dip isn’t’ soupy.

What to serve with crack dip?

We like to serve sliced veggies and salty chips with crack dip. This crack corn dip is particularly delicious with Fritos, salty tortilla chips and ruffled potato chips.

You can serve this crack dip with your favorite crackers, chips, and veggies.

What is Mexicorn?

Mexicorn and Southwest corn are the same thing – corn with red and green peppers, but NO beans. Corn dip and crack corn dip both have a combination of peppers and corn but without the beans.

What can I use instead of Mexicorn in Crack Dip?

If you can’t find mexicorn, use regular corn and add in canned red and green peppers (drained). Make sure to drain the corn and peppers really well before you add it to the crack dip.

How long can you store Crack Corn Dip?

You can store crack corn dip covered in the refrigerator for up to 3 days. This crack dip might last longer than that, but I wouldn’t know. It’s usually gone the first day.

What kind of cheese is in crack dip?

Most crack dips have cream cheese and a shredded cheese. We like to use sharp cheddar in this corn crack dip. You can also use a Mexican cheese blend.

Switch it up with a Colby jack cheese for a fun twist on this Mexican corn dip.

Tips for making crack corn dip

Chill for at least 6 hours.

Drain all the water from the corn, otherwise the dip will be runny.

You can use a Mexican cheese blend in place of the sharp cheddar.

Swap out the Mayonnaise with 4 oz. of cream cheese for a cheesier crack corn dip.

Mexicorn and Southwest corn are the same thing – corn with red and green peppers, but NO beans.

If you can’t find mexicorn, use regular corn and add in canned red and green peppers (drained).

More of my favorite dip recipes:

Instant Pot Buffalo Chicken Dip

Seafood Dip

Gluten Free Hummus

Easy Guacamole

Keto Queso

Did you make this crack corn dip? Please leave me a comment below and let me know what you thought of this crack dip.

Crack Dip Recipe

Yield: 4 cups

Crack Corn Dip

Print

Super simple, incredibly delicious crack corn dip! This crack dip uses only a handful of ingredients and it's the perfect appetizer or party dip. This dip is also known as corn dip, Mexican corn dip, and cowboy corn dip.

Prep Time 5 minutes

Additional Time 6 hours

Total Time 6 hours 5 minutes

Ingredients

• 2 (11 oz.) cans Southwest Corn or Mexicorn, completely drained
• 1 (4 oz.) can diced green chiles
• 1 bunch green onion chopped (6-8 large green onions)
• 3/4 cup mayonnaise
• 1 cup sour cream
• 1/2 teaspoon garlic powder
• 8 oz sharp cheddar cheese
• Optional: 4 strips of bacon, cooked and crumbled

Instructions

1. Place all the ingredients in a bowl.
2. Give a good stir.
3. Refrigerate for 6 hours.
4. Serve cold.
5. Store covered in the refrigerator for up to 3 days.

Notes

• Chill for at least 6 hours.
• Drain all the water from the corn, otherwise the dip will be runny.
• You can use a Mexican cheese blend in place of the sharp cheddar.
• Swap out the Mayonnaise with 4 oz. of cream cheese for a cheesier crack corn dip.
• Mexicorn and Southwest corn are the same thing – corn with red and green peppers, but NO beans.
• If you can’t find mexicorn, use regular corn and add in canned red and green peppers (drained).

Nutrition Information:

Yield:

16

Serving Size:

1/4 cup
Amount Per Serving: Calories: 165Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 27mgSodium: 162mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.