Description

This Easy Crack Corn Dip is a creamy, cheesy, flavor-packed appetizer that’s always a hit at parties, potlucks, and gatherings. With just 15 minutes of prep time and no cooking required, it’s the ideal dish to whip up when you’re short on time but need something bold and irresistible. Loaded with southwest-style corn, spicy jalapeños, fire-roasted tomatoes, and cheddar cheese, this dip is the perfect balance of creamy, spicy, and savory.

Ingredients

2 (15-ounce) cans southwest-style corn, drained
1 (10-ounce) can fire-roasted diced tomatoes, drained
1 (4-ounce) can diced jalapeños, drained
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 black pepper
¼ teaspoon chili powder

Instructions

In a large bowl, add:
- Drained corn
- Drained fire-roasted tomatoes
- Drained diced jalapeños
- Shredded cheddar cheese
- Sliced green onions
In a separate small bowl, whisk together:
- Mayonnaise
- Sour cream
- Salt
- Garlic powder
- Onion powder
- Dried parsley
- Black pepper
- Chili powder
Pour the creamy mixture over the corn and vegetable mix.
Stir everything together until fully combined.
Serve immediately or chill in the refrigerator for a few hours to let flavors meld.

Notes

Serving Tips:

Serve chilled straight from the refrigerator for the best flavor and texture.
Pair with tortilla chips, corn chips, pita chips, pretzels, or fresh vegetables like celery sticks, carrot sticks, or bell pepper strips.
Great for game days, potlucks, BBQs, and casual get-togethers.
Garnish with extra sliced green onions or a sprinkle of chili powder for presentation.

Storage Tips:

Store any leftovers in an airtight container in the refrigerator.
Best enjoyed within 2–3 days for maximum freshness and flavor.
Stir before serving again, as ingredients may settle or separate slightly.
Do not freeze this dip, as the texture may change and become watery once thawed.