Easy Crack Corn Dip

5 from 1 vote

This creamy corn dip is loaded with cheese, jalapenos, and bold flavor. Quick to make, easy to serve chilled, and always a crowd favorite.

Prep Time15

Total Time15

Course: dip, Side Dish

Cuisine: American

Keyword: crack corn dip, crack corn dip recipe, Dip Recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

2 (15-ounce) cans drained southwest-style corn
1 (10-ounce) can drained fire-roasted diced tomatoes
1 (4-ounce) can drained diced jalapeños
2 cups shredded sharp cheddar cheese
¼ cup sliced green onions
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon pepper
¼ teaspoon chili powder

Instructions

Add the 2 (15-ounce) cans drained southwest-style corn, 1 (10-ounce) can drained fire-roasted diced tomatoes, 1 (4-ounce) can drained diced jalapeños, 2 cups shredded sharp cheddar cheese, and ¼ cup sliced green onions to a large bowl.
In a small bowl, whisk together the 1 cup mayonnaise, 1 cup sour cream, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, ½ teaspoon pepper, and ¼ teaspoon chili powder until smooth.
Mix the dressing mixture in with the vegetables and stir well to mix everything together. Serve immediately or store in the fridge for a few hours to let the flavors blend.

Video

Notes

Storage Instructions: Store this dip in the fridge in an airtight container for up to 5 days. I don't recommend freezing this dip. It's best served fresh.

Nutrition

QR code

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