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Crack Corn Dip Recipe
Ben Carraoli

Crack Corn Dip Recipe

I made this crack corn dip recipe for the first time on a whim, and honestly, I didn’t expect it to be this good. From the first scoop, I knew it was going to be a hit. The creamy base, sweet corn, and bold flavors come together in the most comforting way.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cans 11 oz each southwest corn, well drained – adds sweetness, color, and mild pepper flavor; drain completely to avoid watery dip
  • 1 can 4 oz diced green chiles, drained – gives gentle heat without overpowering the dip
  • 1 bunch green onions finely chopped – adds freshness and balances the creamy base
  • ¾ cup mayonnaise – creates a rich smooth texture; full-fat works best
  • 1 cup sour cream – adds tang and keeps the dip light and creamy
  • ½ teaspoon garlic powder – enhances flavor without being too strong
  • 8 oz sharp cheddar cheese freshly grated – melts better and tastes fresher than pre-shredded cheese

Method
 

  1. Start by draining the corn and green chiles very well to avoid excess moisture. Chop the green onions finely and grate the cheese fresh for the best texture.
  2. Add the corn, green chiles, green onions, mayonnaise, sour cream, garlic powder, and cheddar cheese to a large bowl. Stir until everything is fully combined and creamy.
  3. Cover the bowl and refrigerate for at least 6 hours. This resting time allows the flavors to blend and makes the dip taste richer and more balanced.

Notes

  • I always chill it overnight if I can; the flavor is noticeably better
  • I make sure the corn is completely dry before mixing
  • I sometimes add a pinch of black pepper for extra depth
  • If serving warm, I gently heat it instead of microwaving too fast