Description

This Out-of-this-World Corn Dip, also known as Crack Corn Dip, is a creamy, cheesy, and zesty appetizer made with MexiCorn, green chiles, jalapeños, sour cream, mayonnaise, and sharp cheddar. It’s quick to prepare, crowd-pleasing, and perfect for serving with Fritos Scoops or your favorite chips.

Ingredients

3 (11 oz) cans MexiCorn (sweet corn & diced red and green peppers), drained

1 (7 oz) can chopped green chiles

1 (6 oz) can chopped jalapeño peppers, drained (add liquid to taste)

1/2 cup green onion, chopped

1 cup mayonnaise

1 cup sour cream

1 teaspoon pepper

1/2 teaspoon garlic powder

1 (16 oz) package shredded sharp cheddar cheese

2–3 bags Fritos Scoops corn chips (for serving)

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Instructions

In a large bowl, combine MexiCorn, green chiles, jalapeños, green onion, mayonnaise, sour cream, pepper, garlic powder, and shredded cheddar cheese.
Mix until fully combined.
Cover the bowl and chill in the refrigerator for at least 2 hours, or overnight, to allow the flavors to meld.
Serve chilled with Frito Scoops or your favorite chips.

Notes

For extra heat, add more jalapeños, cayenne pepper, or a dash of hot sauce.
Make it vegan by using plant-based mayonnaise and sour cream.
Try substituting sharp cheddar with pepper jack or mild cheddar for flavor variation.
Best served cold but can be microwaved briefly if you prefer it warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing.

Nutrition

Serving Size: 1/12 of recipe
Calories: 310
Sugar: 3g
Sodium: 540mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 8g
Cholesterol: 35mg