Crack Corn Dip
This drool-worthy crack corn dip recipe is loaded with cream cheese, corn, bacon, cheddar cheese, and jalapenos. Serve with corn chips or crackers for the ultimate game day appetizer or party dip!
Everyone knows of my love for appetizers. Christopher and I have been known to make a meal out of them. But, I have a special place in my heart for dips. It’s hard for me to pick a favorite because I haven’t met a dip I didn’t like.
That said, if you made me choose, this Mexican corn dip is among my top 3. Here are my other two favorites: warm crab dip, and beef chile con queso.
What I love so much about this cracked corn dip recipe is its spicy combination of flavors (that you can as make mild or hot as you like) delivered in a creamy texture that perfectly complements crunchy chips and crackers!
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Ingredients and substitutions
- Cream cheese – I use full fat because it give the dip a better consistency than low fat, but use what you prefer.
- Mayonnaise – also full fat for the same reason. Again, use what you prefer. You can also substitute sour cream for the mayo.
- Dijon mustard – I use country style Grey Poupon, but you can use any Dijon mustard.
- Worcestershire sauce
- Garlic powder
- Onion powder
- Cognac – or a dry white wine like Sauvignon Blanc.
- Gouda cheese – shredded – or you can substitute shredded cheddar cheese for it instead.
- Mexican cheese – shredded. This is sold as a blend of Monterey Jack, cheddar, Asadero, and queso quesadilla cheese.
- Jalapeño – use as much as you like. I only used a 1/2 because I didn’t want the dip to be too spicy for the kids who would also be eating it.
- Green chiles – half a can for the same reason above. Use more if you can stand the heat.
- Corn – I used sweet organic canned corn but you can also use Mexicorn or 2 – 3 cups frozen corn.
- Bacon – this is optional but bacon makes everything better. I use nitrate free, uncured, organic bacon.
I get my bacon at ButcherBox. It is so delicious and far superb from any store bought bacon you can buy.
If you’re not familiar with ButcherBox, they are a subscription service that delivers 100% grass-fed beef, free range chicken, heritage pork and wild-caught Alaskan sockeye salmon right to your door. Everything you order comes in an eco-friendly, styrofoam-free, insulated box.
Right now ButcherBox is having a deal – if you sign up for their meat subscription service, you will receive a pound of bacon FREE in your box for the life of your subscription. AND you will also get $20 off your first 5 boxes.
But hurry up and sign up, this offer is only available until October 14, 2022.
Helpful tips
- I pre-cooked the bacon in the air fryer the day before I started the recipe, but you can do it right before, if you prefer. Be sure to blot the grease off the bacon and let it cool somewhat before crumbling.
- No need to add salt to this dip as there is enough sodium in the ingredients, and you don’t want it to be too salty.
- I like to add the ingredients in a certain order so they heat up as they sit in the pan. It also helps the cheese melt slowly instead of trying to melt it on too high heat. Try the recipe as written first. But technically, after you melt the cream cheese and mayonnaise together, you could add the remaining ingredients all at once.
- Want to add a pop of color? You can chop some red bell peppers or green peppers or add some chopped green onion as garnish.
- I use a kitchen tablespoon from my silverware drawer when I cook this dip. I find that taking the back of the tablespoon to mash the cream cheese as I heat it with the mayonnaise in the pan makes it melt faster and better.
How to make crack corn dip
Pre-step
Get a medium saucepan, rubber spatula, and kitchen tablespoon.
Step one
Get the ingredients – two cans of sweet corn (drained), cream cheese, mayonnaise, shredded cheese, pre-cooked bacon, jalapeño, green chilies, Dijon mustard, Worcestershire sauce, cognac. (A)
Step two
Add a block of cream cheese and 1/2 cup mayonnaise to a medium saucepan. (B)
Step three
Turn the heat under the pan to medium low heat. Stand there and stir the mayo and cream cheese until it has almost melted together. (C)
Step four
Add Dijon mustard, garlic powder, onion powder, and Worcestershire sauce.
Step five
Turn the heat up to medium and stir until combined.
Step six
Add the shredded Gouda and Mexican cheeses. (E)
Step seven
Stir until the cheese has melted. Add cognac. (F)
Step eight
Add chopped jalapeno and stir. (G)
Step nine
Add corn kernels. (H)
Step ten
Stir to combine. Open the can of chopped chilies and drain the liquid out of it. Add chilies to the mixture. (I)
Step eleven
Crumble the bacon and add most of the bacon bits to the corn dip and mix until combined. (J)
Step twelve
Transfer the dip to a medium sized serving bowl. Add a few sliced jalapeno wheels, and sprinkle the remaining crumbled bacon bits on top.
Serve with a variety of chips. My favorites are tortilla chips, kettle potato chips, and these Veggie Straws [insert link] that I love.
Doesn’t that look delicious?
I asked hubby to dip a few chips for me. One for the photo and one for my gaping mouth.
Let’s see an airborne shot.
One more shot of this delicious Mexican dip.
I hope you enjoyed this crack corn dip recipe! It’s so delicious and is a hit at any party.
Great pairings for this dip
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Crack Corn Dip
Ingredients
- 8 ounces cream cheese (one block)
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup gouda (shredded)
- 1 cup Mexican cheese blend (shredded)
- 1/8 cup cognac (or white wine)
- 1 medium jalapeno pepper (seeded and chopped)
- 30.5 ounces corn (2 cans – drained)
- 1/2 can chopped green chiles (approximately 2 ounces)
- 4 slices bacon (cooked and crumbled. 3/4 of it will go in the dip, the rest will be sprinkled on top as garnish)
Optional
- 3 slices jalapeno (as garnish)
Instructions
- In a medium saucepan, add cream cheese and mayonnaise. Turn the heat under the pan on medium low and mash the cream cheese and mayo together to help it melt.8 ounces cream cheese, 1/2 cup mayonnaise
- Add mustard, Worcestershire sauce, garlic powder, and onion powder. Turn the heat under the pan to medium and stir until combined.1 teaspoon dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Add shredded cheeses and stand there stirring until the cheese has almost melted.1 cup gouda, 1 cup Mexican cheese blend
- Add cognac and stir.1/8 cup cognac
- Add chopped jalapeno and stir. Next, add the drained corn kernels and stir.1 medium jalapeno pepper, 30.5 ounces corn
- Add drained green chiles and stir again. Last but not least, add most of the bacon and stir one last time.1/2 can chopped green chiles, 4 slices bacon
- Transfer the dip to a serving bowl and sprinkle the rest of the bacon on the dip. Add the slices of jalapeno on the dip.3 slices jalapeno
- Serve with a variety of chips
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I pre-cooked the bacon in the air fryer the day before I started the recipe, but you can do it right before, if you prefer. Be sure to blot the grease off the bacon and let it cool somewhat before crumbling.
- No need to add salt to this dip as there is enough sodium in the ingredients, and you don’t want it to be too salty.
- I like to add the ingredients in a certain order so they heat up as they sit in the pan. It also helps the cheese melt slowly instead of trying to melt it on too high heat. Try the recipe as written first. But technically, after you melt the cream cheese and mayonnaise together, you could add the remaining ingredients all at once.
- Want to add a pop of color? You can chop some red bell peppers or green peppers or add some chopped green onion as garnish.
- I use a kitchen tablespoon from my silverware drawer when I cook this dip. I find that taking the back of the tablespoon to mash the cream cheese in the pan as I heat it with the mayonnaise makes it melt faster and better.
