The Best Corn Crack Dip (Creamy with Jalapeños) 

This Corn Crack Dip perfectly blends creamy indulgence with nostalgic charm—think childhood comfort meets sophisticated flavor. Laden with shredded cheese, corn kernels, zesty jalapeños, and tangy mayo-sour cream, it's elevated with ranch seasoning, garlic, and chili powder for a savory, slightly spicy punch. Whip it together in minutes—no baking required—then chill to meld the flavors before serving. Whether you're bringing it to game day, summer BBQs, or a casual gathering, it always disappears fast. This dreamy, retro-style corn dip is delightfully addictive and irresistibly shareable.

Ingredients

(Yield: 12 servings)

• 16 ounces shredded cheese (sharp Cheddar or a Mexican blend)
  
  

• 33 ounces Mexican-style corn (like Mexicorn; sweet corn with peppers), drained
  
  

• 2 jalapeños, seeded and diced
  
  

• ½ cup sliced green onions (plus extra for garnish)
  
  

• 1 cup mayonnaise
  
  

• 1 cup sour cream
  
  

• 1 teaspoon ranch dressing mix (powder)
  
  

• 1 teaspoon garlic powder
  
  

• ¼ teaspoon chili powder
  
  

Directions

1. In a large bowl, combine cheese, corn, jalapeños, and half of the green onions.
   
   

2. Add the mayonnaise, sour cream, ranch mix, garlic powder, and chili powder. Stir until everything is evenly mixed.
   
   

3. Chill the dip in the refrigerator for about 1 hour to let the flavors meld and the texture firm up.
   
   

4. Before serving, sprinkle with the remaining green onions and enjoy—it’s best served cold with chips or veggies.
   
   

Nutrients (per serving)

• Calories: 344 kcal
  
  

• Carbohydrates: 18 g
  
  

• Protein: 11 g
  
  

• Fat: 27 g
  
  

  • Saturated Fat: 9 g
    
    

  • Polyunsaturated Fat: 9 g
    
    

  • Monounsaturated Fat: 7 g
    
    

  • Trans Fat: 0.03 g
    
    

• Cholesterol: 49 mg
  
  

• Sodium: 613 mg