Mexican corn dip, also known by “crack corn dip” is a cheesy, melty and delicious way to whip up the perfect Mexican appetizer, and is hands down the BEST dipping side dish you can make.
Perfectly balanced medium heat and loads of corn, this is the cheesy sweet heat dip recipe that you have been waiting for to dial up your football party!
This Mexican corn dip is made to be served hot so you get all the melty cheese in every bite. Because of that, its also easy to keep warm in a crockpot or slow cooker so you can scoop and dip all day.
Crack Corn Dip Grocery List
Takes only 10 minutes to whip Mexican corn dip together and just about 30 to cook. This recipe makes about 2 cups of dip.
You need the following ingredients to get started – for full measurements, scroll to bottom of the post for a full recipe card with measurements and a helpful way to PRINT this recipe to make it easy in the kitchen!
- corn, drained – canned or thawed frozen is fine
- diced green chilies – these come in tons of flavors and feel free to dial up the heat by adding a flavor
- diced onions – make sure these are diced tiny for bite sized flavor
- cream cheese, softened – full fat
- sour cream – full fat
- garlic powder – minced garlic is also fine
- shredded mozzarella cheese
- shredded pepper jack cheese
- crackers, Frito’s, tortilla chips, Ritz crackers or even vegetable sticks for serving
Need more dip recipes?: You can never have too many dips! Make sure you grab a few bags of Frito’s and serve along side Enchilada Dip, Black Bean & Corn Salsa, Queso Dip and Taco Dip.
Corn Dip Video Recipe
How to make Crack Corn Dip
If you want to make this dip kid safe (basically minus the heat), you can leave out the jalapenos/chilies and exchange the pepper jack cheese for Monterey jack cheese. The shredded cheeses, along with the smooth cream cheese, give crack corn dip a creamy texture and is oh-so-delicious!
It’s slightly spicy and can also be made with Fiesta corn or added Rotel tomatoes for color and additional flavoring.
- Preheat oven to 350 and grease a small casserole dish with nonstick cooking spray.
- Set aside.
- In a small bowl, add corn, green chilies, diced onions, cream cheese, sour cream and garlic powder.
- Mix well until combined.
- Stir in mozzarella cheese, and 1/4 cup pepper jack cheese.
- Spread your corn mixture into prepared pan and top with remaining 1/4 cup pepper jack cheese.
- Bake corn dip for 20 minutes until bubbly.
- Broil the top of the dip for 2-3 minutes to crisp and brown the cheese on top if you like.
- Serve your dip hot with crackers or chips.
Did you make this corn dip recipe? If you tried this recipe, I would love to hear what you think. I also love to hear your personal changes and how you enjoyed making this recipe your own!
Please let me a comment – some of the best changes come from users like you sharing. You can also find me on Pinterest for all my recipes and keep updated on future delicious options.
Crack Corn Dip | Sweet Heat Cheesy Dip
Crack Corn Dip, a cheesy, melty and delicious way to whip up the perfect Mexican appetizer, is hands down the BEST dipping side dish you can make. Perfectly balanced heat and loads of corn, this is the sweet heat you have been waiting for in a Mexican Corn Dip.
Ingredients
- 1 can, 15 oz, corn, drained
- 1 can, 4 oz, diced green chilies
- 1/4 cup diced onions
- 2 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded pepper jack cheese
- crackers or tortilla chips for serving
Instructions
- Preheat oven to 350 and grease a small casserole dish with nonstick cooking spray. Set aside.
- In a small bowl, add corn, green chilies, diced onions, cream cheese, sour cream and garlic powder. Mix well until combined.
- Stir in mozzarella cheese, and 1/4 cup pepper jack cheese.
- Spread into prepared pan and top with remaining 1/4 cup pepper jack cheese.
- Bake for 20 minutes until bubbly.
- Broil for 2-3 minutes to crisp and brown the cheese on top.
- Serve hot with crackers.
Nutrition Information:
Yield:
4Serving Size:
4 peopleAmount Per Serving: Calories: 297Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 228mgCarbohydrates: 30gFiber: 3gSugar: 8gProtein: 12g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Leah says
This is amazing! I used 505 green chili salsa instead of regular green chillies, and also added some smoked paprika. Might have used a little more cheese, which was a spicy cheese blend. My taste buds are in heaven!! Thank you for the recipe!
Trisha says
Yay! so happy to hear that and I love your idea on the smoke paprika for this mexican corn dip. Now thats an additive I can get behind!!
Tricia says
Have you ever made a crockpot version of this? If so, would welcome the variation on the recipe. Thank you!
Trisha says
I have not but I will and let you know – For now what I would do is combine the sour cream, cream cheese and personally a bit of whipping cream or milk to thin it up (id say about 1/3rd cup) if I was going to put in a crock pot – that way as it burns off some of the liquid its not too thick. Then I would mix everything, put in crock pot and put on low for 2-3 hours, watching it. Since you are not cooking anything as much as warming it up, it wont take too much time. Once its warm and melty, just move your crock pot to warming.
Tricia Wisbrock says
Thanks!
Trisha says
any time!
Olivia says
I am going to prepare this appetizer for Thanksgiving and there will be about 10 people attending. I was planning to triple the recipe. Should I adjust the oven temperature and cooking time? Thank you!
Trisha says
Hi Olivia! The main thing the oven does is warm up your recipe to get all hot and melty- so my concern with tripling is that you dont do a dish too deep. If you are planning on putting in a casserole dish and just making a super deep dip, it will take longer in the oven, but since its on 350, I wouldnt worry too much about it being burned. I honestly havent tripled it in the past, so its hard for me to say EXACTLY but I would just try 40 minutes and make sure its hot and melty. If possible, you could always just split between two dishes.
Jacky Fischer says
In the video, it looks like you are using cheddar cheese. The orange color doesn’t look like pepper jack or mozzarella. Can you confirm? Also I was thining of using hatch peppers to make it more spicy.
Trisha says
Hi Jacky! When I originally made the recipe, I made it with the pepperjack cheeses but when I made the video, we had a little extra mixed cheese (I think it was Monterrey Jack and Colby) from another recipe and decided to throw that in instead. The great thing about cheese is you can change the recipe to your own cheese flavors pretty easily. As noted in the article, Monterrey jack is a great substitute for kids that don’t love spice! They were both delicious!
Janice says
I made it tonight to put in a small crockpot for a secret Santa party. I’m finding it doesn’t look like a lot as it didn’t fill my small crockpot. I too think it is awfully thick. What could I add without taking flavor away to make it go farther. I really didn’t want to make another batch because I don’t think I will have enough time as the party is right after work.
Trisha says
Hi Janice! I make mine in a casserole dish, so I could see that if you put in a large crock pot the recipe wouldn’t fill out. In a casserole dish, once warmed, the cheese and cream cheese becomes melty and less solid, so its less thick hot then cold if that makes sense. Right now you are using cold cream cheese as a base and cold cream cheese is a lot harder to stir (as you can see in my video) but once its all melted out, chips dip easily, so rest your mind at ease on it being too thick for dipping. I think you just need to give it time to heat and melt properly.
As far as making it go further, you could add a little extra sour cream or even some whole whipping cream to keep the taste similar.
The biggest problem with adding like whole whipping cream is that it may go a bit further, but without upping the garlic or seasonings, it might make it a tad more bland and maybe a little runny.
I think if it were my party and I didnt have time to warm the recipe and add more, Id just add some extra sour cream.
Although, truthfully, I would probably just move it to a casserole dish so I didn’t have to try to fill the crock pot and play w/ the seasonings cause I am lazy like that, lol.
Hopefully other people will be bringing items too so hopefully you wont need as much dip as you think!
Feel free to email me directly haas.trisha@gmail.com if you want to chat about it or you have questions!!
Sherrie says
You ladies ROCK!!!! Love your recipes. Thanks so much for allowing us to share them
Sherrie Richard
Trisha says
thanks sherrie, hope you enjoyed the corn dip, its one of my favorites!
Trisha
Amy says
Could I make this ahead of time (like the day before) and refrigerate until the next day to cook it?
Trisha says
Should be totally fine to prepare next day!
Heidi says
So delicious!! Thank you for sharing!
Trisha says
Heidi, thanks for trying my recipe!