This crockpot crack corn dip is creamy, cheesy, and a little spicy, with sweet corn, crispy bacon, and jalapeño in every scoop. Cream cheese, sour cream, and cheddar melt together in the slow cooker, and a spoonful of ranch seasoning ties it all together. The name comes from how hard it is to stop eating it.
It is a hands-off appetizer for Thanksgiving, Friendsgiving, and game day, because the slow cooker keeps it warm while guests arrive. If you prefer a cold dip, our chilled corn dip is a lighter option. And if you like hot dips from the crockpot, try the crockpot buffalo chicken dip too.
Why you will like this corn dip
- Hands-off. Mix it, set it, and stir once. The crockpot does the rest.
- Stays warm for the party. Switch to the warm setting and serve straight from the pot.
- Pantry-friendly. Canned or frozen corn, cream cheese, sour cream, and cheese.
- Big flavor. Bacon, jalapeño, green onion, and ranch seasoning do the work.
Ingredients for crockpot crack corn dip
- 2 cans (15 oz each) sweet corn, drained well. About 3 cups. Thawed frozen corn works too. Drain it and pat it dry so the dip is not watery.
- 8 ounces cream cheese, cubed. Full-fat melts best. Cubes melt faster than a whole block.
- 1/2 cup sour cream. It keeps the dip creamy and a little tangy.
- 2 cups shredded sharp cheddar, divided. About 8 ounces. 1 1/2 cups go in the dip and 1/2 cup goes on top.
- 6 slices bacon. Cooked crisp and crumbled, divided.
- 2 jalapeños, seeded and finely diced. Leave a few seeds in for more heat.
- 3 green onions, sliced. Save a little for the top.
- 2 tablespoons dry ranch seasoning mix, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
- To serve: tortilla chips, corn chip scoops, sliced baguette, or celery sticks.
How to make crockpot crack corn dip
Step 1: Cook the bacon
Cook the bacon in a skillet over medium heat for 8 to 10 minutes, until crisp. Drain it on paper towels and crumble it. Set half aside for the top.
Step 2: Fill the slow cooker
Add the corn, cream cheese, sour cream, 1 1/2 cups of the cheddar, half the bacon, the jalapeños, most of the green onions, the ranch seasoning, garlic powder, and pepper to a 3 to 4 quart slow cooker. Stir to combine.
Step 3: Cook
Cover and cook on low for about 2 hours, stirring once halfway through, until the cheese is melted and the dip is hot. Stir well until it is smooth and creamy.
Step 4: Top and serve
Sprinkle the remaining cheddar over the top, cover for 5 more minutes so it melts, and then add the remaining bacon and green onions. Turn the slow cooker to warm and serve with chips.
Tips for the best corn dip
- Drain and dry the corn. Extra liquid thins the dip.
- Cube the cream cheese and stir at the halfway mark. That keeps it from clumping.
- Shred the cheddar from a block. It melts smoother than the pre-shredded kind.
- Do not cook it on high for long. High heat can make dairy-based dips separate.
- Add the bacon at the end so it stays a little crisp.
- Keep it on the warm setting for up to 2 hours at a party, and stir now and then.
Variations
- Extra spicy. Use pepper jack and leave some jalapeño seeds in.
- Street corn style. Add 1 teaspoon chili powder and a squeeze of lime, and top with crumbled cotija.
- No bacon. Skip it and add a can of drained black beans.
- Lighter. Use Greek yogurt in place of the sour cream.
Storage and reheating
Cool leftovers and store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second bursts, stirring in between, or warm it in a saucepan over low heat. I do not recommend freezing it, because the dairy turns grainy once thawed.
Frequently asked questions
Can I use frozen corn?
Yes. Thaw it, drain it, and pat it dry before adding it to the slow cooker.
Can I make it ahead?
Yes. Mix everything, refrigerate it in the slow cooker insert for up to a day, and cook it on low for 2 to 2 1/2 hours when you need it.
Why is my corn dip watery?
The corn was not drained well enough. Pat it dry next time, or stir the dip with the lid off for 15 minutes.
What do I serve with it?
Tortilla chips and corn chip scoops are the classic choice. Baguette slices and celery sticks work too.
More crockpot appetizers
For more hands-off bites for the same table, try the slow cooker honey garlic meatballs or bacon wrapped little smokies.
Crockpot Crack Corn Dip
Ingredients
- 2 cans sweet corn 15 oz each, drained well and patted dry
- 8 oz cream cheese cubed
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese divided
- 6 slices bacon cooked crisp and crumbled, divided
- 2 jalapeños seeded and finely diced
- 3 green onions sliced, divided
- 2 tablespoons dry ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
To serve
- tortilla chips, corn chip scoops, baguette slices, or celery sticks
Method
- Cook the bacon in a skillet over medium heat for 8 to 10 minutes, until crisp. Drain on paper towels and crumble. Set half aside for the top.
- Add the corn, cream cheese, sour cream, 1 1/2 cups of the cheddar, half the bacon, the jalapeños, most of the green onions, ranch seasoning, garlic powder, and pepper to a 3 to 4 quart slow cooker. Stir to combine.
- Cover and cook on low for about 2 hours, stirring once halfway through, until the cheese is melted and the dip is hot. Stir until smooth.
- Sprinkle the remaining cheddar on top, cover for 5 minutes so it melts, then add the remaining bacon and green onions. Switch to the warm setting and serve with chips.
Notes
- Drain and dry the corn so the dip is not watery. Thawed frozen corn works too.
- Cook on low. High heat can make a dairy dip separate.
- Keep on the warm setting up to 2 hours at a party and stir now and then.
- Leftovers keep up to 4 days in the fridge. Do not freeze.