This Corn Crack Dip is an easy creamy corn dip that is flavored with jalapeno peppers, green onions, and plenty of cheese and seasonings. It’s one of my favorite dips.

I love a great recipe that feels a bit retro (like a childhood favorite) and has a handful of ingredients! This party dip fits the bill as both an easy recipe and it feels a bit nostalgic. It’s a go-to party recipe for me! And, anytime I bring it, someone tells me that it reminds me of something they ate as a kid. Which makes me super happy!

a photo of creamy corn crack dip being scooped up with a corn chip

I think the creamy texture of this Mexican corn dip is perfect for game day! But the flavors also feel light and refreshing! So, it could also make a fantastic appetizer for a summer barbecue! Or even a holiday party.

This type of recipe is so great to have in your back pocket for an easy last-minute appetizer! It’s the perfect blend of creaminess with crunchy corn, fresh herbs and peppers, and spices.

an overhead photo of a creamy corn dip with jalapeno peppers

The base ingredient for this cowboy corn dip recipe is (you guessed it), corn kernels! It’s a no bake recipe with simple ingredients; mayo, sour cream, fresh jalapeños, fresh green onion, and spices.

And I know that you can’t really call this a “crack dip” without including ranch seasoning! Ranch seasoning gives this dip the best flavor. I also added extra garlic powder and a bit of chili powder in the mix to round out the flavors! You’ll find similar seasonings in my yummy Creamy Crack Chicken Noodle Soup.

a photo of crack corn dip with fritos

Ingredient Substitutions and Additions

This easy corn dip recipe is super versatile and there are PLENTY of substitutions! Here are a few ideas:

  • For the cheese, feel free to use shredded Colby jack cheese, Monterey jack, pepper jack cheese or any blend of Mexican cheeses!
  • Softened cream cheese or plain Greek yogurt is a great substitution for the cup of sour cream! 
  • Substitute plain canned corn and add in fresh diced bell peppers, or a drained can of green chilies! 
  • Substitute one small serrano red pepper for the two jalapeno peppers.
  • Substitute fresh chopped cilantro for the green onions/chives. 
  • Yes, you can use fresh corn for this recipe! Just make sure to flash cook the corn kernels first. You can do this on the cob, then cut the sweet corn kernels off once cooled. This makes this a great dip for using up leftover corn, too! 

And now for the additions: 

  • Add fresh diced green peppers or red peppers if you have them! Really, any color of bell peppers will work. 
  • A bit of diced red onion is a great addition. 
  • Mix in chopped fresh cilantro or use it as a garnish! 
  • Add a handful of pre-cooked bacon crumbles or bacon bits.

Serving Suggestions 

This crack corn recipe is awesome for game night, a game day watch party, or any casual get together where you need easy appetizers! 

I think this crack corn dip recipe is perfect served with your favorite chips! My preference it to serve this creamy dip with tortilla chips, potato chips or big corn chips for scooping! You could also provide cut fresh veggies, especially celery sticks which are great for scooping. 

If you need more appetizer recipes, I recommend my Football Veggie Tray, Smoked Buffalo Chicken Dip, or Easy BBQ Pork Meatballs!

a horizontal photo of corn crack dip in a bowl

Storing Leftovers 

Store leftover corn dip in an airtight container in the refrigerator for up to 4 days. The dip will technically last longer, but the corn will start to get a bit mushy. At this point, the dip really just loses its crunch! 

a photo of creamy corn crack dip being scooped up with a corn chip

The Best Corn Crack Dip (Creamy with Jalapenos)

Yield: Serves 12-15
Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

This Corn Crack Dip is an easy creamy corn dip that is flavored with jalapeno peppers, green onions, and plenty of cheese or seasonings.

Serve cold or room or at room temperature with your favorite chips!


  • 16 ounces shredded cheese, sharp Cheddar or Mexican blend
  • 3 (11 oz.) cans of Mexican-style corn (Mexicorn, Southwest Style Corn)
  • 2 jalapenos, seeded, diced
  • ½ cup green onions, sliced, divided
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon Ranch dressing mix
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder


  1. In a large bowl, combine cheddar cheese, corn, jalapenos, and half of the fresh diced green onions. 
  2. Add the mayonnaise, sour cream, Ranch dressing mix (powder), garlic powder and chili powder. 
  3. Fold all of the ingredients together until well combined. I like to use a wide spatula for this. 
  4. Chill in the refrigerator for 1 hour. You can also transfer the cold dip to a baking dish for serving. 
  5. Top with the remaining green onions before serving. Serve cold. 


Notes: Add a dash of hot sauce (or five) for just a bit of heat. Or, you could also add a pinch of cayenne pepper for a little kick. Always adjust for your taste buds. 

Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 270Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 47mgSodium 328mgCarbohydrates 4gFiber 0gSugar 1gProtein 8g

The nutrition for this recipe is calculated by an app and may be incorrect.

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