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–+ servings
Crack Corn Dip

Crack Corn Dip

Delicious Crack Corn Dip that is simple to make and perfect as an appetizer or party dip.
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Prep Time 5 minutes
Refrigeration Time 6 hours
Total Time 6 hours 5 minutes
Course Appetizers
Cuisine American
Servings 16 servings
Calories 165 kcal

Equipment

  • large bowl

Ingredients
  

Canned Corn

  • 2 cans Southwest Corn or Mexicorn completely drained

Canned Ingredients

  • 1 can diced green chiles 4 oz.

Fresh Ingredients

  • 1 bunch green onion chopped (6-8 large green onions)

Dairy

  • ¾ cup mayonnaise
  • 1 cup sour cream
  • 8 oz. sharp cheddar cheese

Seasoning

  • ½ teaspoon garlic powder

Optional Ingredients

  • 4 strips bacon cooked and crumbled (optional but recommended)

Instructions
 

Preparation

  • Stir all ingredients together in a large bowl.
  • Refrigerate for 6 hours.
  • Serve cold.

Notes

Chill for at least 6 hours. If using canned corn: 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

Serving: 1cupCalories: 165kcalCarbohydrates: 3gProtein: 4gFat: 15gSaturated Fat: 5gCholesterol: 27mgSodium: 162mgSugar: 1g
Keyword appetizer, Corn dip, cowboy corn dip, Crack Corn Dip, Mexican corn dip, party dip
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