Creamy Corn Dip with Fritos

This Crack Corn Dip is a staple at family gatherings. Creamy, spicy, and cheesy, it combines sweet corn, shredded cheese, mayo, sour cream and pickled jalapeños for a crowd-pleasing appetizer. Serve with Fritos, tortilla chips, pretzel bites or crackers.

Originally posted November 2017, updated January 2024

Crack Corn Dip

When our extended family gathers, we usually do a potluck and people arrive over the course of an hour or more. While we wait for everyone to show up and settle in, a big bowl of Crack Corn Dip is inevitably on the snack table. It’s simple to make, easy to scale up, and always disappears fast.

This dip is quick to assemble and tastes best after chilling, but you can serve it right away if needed. It’s forgiving—feel free to adjust heat and seasoning to suit your crowd. Below you’ll find tools, ingredients, tips and variations to help you customize the recipe.

Why You’ll Love This Crack Corn Dip

• Fast and easy: Mix everything in one bowl in minutes. Kids can help assemble it.
• Budget-friendly: Uses pantry staples and affordable canned or frozen corn.
• Versatile: Great for game day, potlucks, parties, or a late-night snack.
• Feeds a crowd: The recipe makes a large bowl and can be doubled or tripled.
• Make ahead: Flavor and texture improve after a few hours in the fridge—overnight is best.

Tools You’ll Need

• Mixing bowl
• Large spoon or spatula
• Measuring cups and spoons

Crack Dip Ingredients

This recipe is flexible—adjust amounts and swap similar ingredients to suit your taste. Here are the ingredients used in the original version:

• 4 cups cooked whole kernel corn (canned and drained or cooked frozen corn, drained)
• 1 cup mayonnaise (full fat recommended)
• 1 cup sour cream (full fat preferred; plain Greek yogurt can substitute)
• 2 cups shredded cheese (Cheddar or a Fiesta blend; Monterey Jack, Pepper Jack or Colby Jack also work)
• 1 (10 oz) can diced tomatoes with green chiles (drained)
• 1 (4 oz) can chopped green chiles (drained)
• 1/4 cup pickled jalapeños, finely chopped (or fresh jalapeños to taste)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp Creole or Cajun seasoning
• Green onions (optional) for color and mild onion flavor

Substitutions

Greek yogurt: Use plain Greek yogurt in place of sour cream for a tangy, lighter option. Mexicorn: Swap plain corn for Mexicorn (corn mixed with peppers) for extra flavor and color.

How to Make Corn Dip

This dip is very straightforward to prepare. Steps:

1. In a medium to large mixing bowl, combine corn, mayonnaise, sour cream, shredded cheese, drained diced tomatoes with green chiles, chopped green chiles, pickled jalapeños, cumin, garlic powder and Creole seasoning. Stir until evenly mixed.
2. Cover and chill for a few hours or overnight. Chilling allows excess moisture to be absorbed and the flavors to meld; the dip will thicken and become creamier.
3. Serve with Fritos, tortilla chips, crackers, pretzel bites, vegetable sticks, or use as a sandwich spread.

Note: If you serve immediately, the dip may be a bit loose. Refrigerating for several hours reduces excess liquid and improves texture.

Variations

This recipe invites experimentation. A few popular variations:

• Light version: Use reduced-fat mayo, light sour cream and low-fat cheese.
• Spicy version: Add more jalapeños, use pepper jack cheese, or sprinkle cayenne/red pepper flakes.
• Rotel corn dip: Use hot or mild diced tomatoes with green chiles depending on desired heat.
• Add-ins: Stir in cooked chopped bacon, diced bell peppers, or chopped cilantro for extra flavor.

Pro Tips

• Drain well: Thoroughly drain canned corn, diced tomatoes with chiles, green chiles and jalapeños to avoid a watery dip.
• Chill for best texture: Refrigerate for a few hours or overnight to let the dip thicken and for flavors to meld.
• Adjust heat last: Add jalapeños gradually and taste as you go, so you can control the spice level.

Serving Suggestions

This corn dip pairs well with many dippers. Try:

• Fritos or other corn chips
• Tortilla chips
• Crackers (Ritz-style is a classic choice)
• Pretzel bites or soft pretzel pieces
• Raw vegetables like celery sticks or cucumber slices
• Mini rolls or buns used as a sandwich spread

Storage Directions

Store leftovers in an airtight container in the refrigerator for up to five days. Stir gently before serving. This dip does not freeze well due to the dairy ingredients.

Nutrition

• Calories: 196 per serving (approximate)
• Sugar: 3.1 g
• Sodium: 360.9 mg
• Fat: 16 g
• Carbohydrates: 8.2 g
• Fiber: 0.9 g
• Protein: 5.3 g
• Cholesterol: 24.5 mg

More Appetizer Ideas

• Cranberry BBQ Meatballs
• Sweet & Tangy Make-Ahead Meatballs
• Instant Pot Boiled Peanuts
• 3-Ingredient Sweet & Spicy Meatballs
• Marinated Cheese Appetizer
• Easy Pine Cone Cheese Ball with Almonds & Bacon
• Candied Bacon
• Bacon, Parmesan & Cream Cheese Crescent Pinwheels
• Spicy Cottage Cheese Dip

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