Crack Corn Dip

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. View our Privacy Policy.

Crack Corn Dip is a cold and creamy Mexican corn dip. Corn gives it a sweet and savory taste, and jalapenos add a kick of heat. Terrific blends of flavor!

I know what you are thinking. Corn? In a dip? Yes! Scoop with tortillas chips for the ultimate crunch! Similar to elote, this dip is packed with flavor, but easier to eat off of the cob.

This easy appetizer is best served cold. However, you can make a warm variety of this dish in a slow cooker.

Crack Corn Dip Ingredients

To make this crack dip recipe, you will need the following ingredients (print the recipe below for detailed amounts):

• Cream cheese
• Mayonnaise
• Colby jack cheese: you can substitute sharp cheddar if you prefer.
• Salt
• Pepper
• Canned corn
• Jalapenos
• Green onions
• Bacon
• Cotija cheese: This is a crumbly Mexican cheese that can be found in the cheese aisle, usually by the specialty cheeses. A popular brand is Cacique.

How to Make Mexican Street Corn Dip

1. Add cream cheese, mayo, cheese, salt and pepper to a large mixing bowl. Using an electric hand or stand mixer, mix until well blended.
2. Add in all remaining ingredients minus a handful of the cotija cheese for garnishing. Mix well.
3. Cover and place inside the refrigerator for 30 minutes before serving.
4. Sprinkle the remaining cotija cheese over the dip before serving. Serve with tortilla chips and garnish with jalapeno slices, optional. 

Variations

• Add diced green chilies in addition to or in place of the jalapenos. 
• Sprinkle paprika on top for a true elote taste.
• Add diced green peppers for more color.

Serving Suggestions

Serve this dish with scoop tortilla chips or Fritos corn chips. You can also serve this dish with veggies.

Storage Instructions

Store leftovers inside the refrigerator for 3-4 days after preparing.

More Out of This World Dip Recipes

• Crock Pot Cheese Dip
• Crack Chicken Dip
• Hot Crab Dip with Cream Cheese
• Jalapeno Popper Dip
• Fried Pickle Dip
• Whipped Ricotta Dip

Crack Corn Dip

Author: Emily Pecoraro

Crack Corn Dip is a cold and creamy Mexican corn dip. Corn gives it a sweet and savory taste, and jalapenos add a kick of heat. Terrific blends of flavor!

5 from 1 vote

Print Recipe Pin Recipe SaveSaved!

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dips

Cuisine Mexican

Servings 24

Calories 150 kcal

Ingredients

  

1x2x3x

• ▢ 8 oz cream cheese softened
• ▢ ½ cup mayonnaise
• ▢ 2 cups shredded colby jack cheese
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 2 15 oz cans whole kernel corn, drained
• ▢ 2 jalapenos diced
• ▢ 2 green onions chopped
• ▢ 4-5 strips of bacon cooked and chopped
• ▢ ½ cup cotija cheese divided

Instructions

 

• Add cream cheese, mayo, colby jack cheese, salt and pepper to a large mixing bowl. Using an electric hand or stand mixer, mix until well blended.
• Add in all remaining ingredients minus a handful of the cotija cheese for garnishing. Mix well.
• Cover and place inside the refrigerator for 30 minutes before serving.
• Sprinkle the remaining cotija cheese over the dip before serving. Serve with tortilla chips and garnish with jalapeno slices, optional. 

Video

Nutrition

Calories: 150kcalCarbohydrates: 6gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 26mgSodium: 339mgPotassium: 83mgFiber: 0.1gSugar: 1gVitamin A: 276IUVitamin C: 2mgCalcium: 102mgIron: 0.2mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

Tried this recipe?Mention @emilyenchantedfood or tag #emilyenchanted!

The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.