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Crack Corn Dip

Crack Corn Dip is a creamy corn casserole-style dip baked until bubbly and golden, then finished with a warm maple syrup drizzle. Sweet corn folds into cream cheese and sour cream with sharp cheddar and crispy bacon for a rich, scoopable texture.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crack Corn Dip
  • 4 cup corn kernels Fresh or frozen corn kernels
  • 8 oz cream cheese Softened
  • 0.5 cup sour cream
  • 2 cup shredded sharp cheddar cheese
  • 8 bacon slices Cooked and crumbled
  • 0.5 tsp smoked paprika
  • 2 tbsp maple syrup
  • 1 green onion Sliced, for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a baking dish for easy release after baking.
  2. Mix corn kernels, softened cream cheese, sour cream, half the shredded sharp cheddar cheese, half the bacon, and smoked paprika until evenly combined.
Bake
  1. Spread the mixture into the baking dish, then top with the remaining shredded sharp cheddar cheese and bacon for a golden finish.
  2. Bake at 350°F for 25-30 minutes, until the dip is bubbly around the edges and lightly golden on top.
Finish and serve
  1. Drizzle the warm maple syrup over the top right after baking so it melts into the surface.
  2. Garnish with sliced green onion and serve hot.

Notes

For the best sweetness and texture, use fresh corn when available (frozen works well too) and reserve a little bacon and cheddar for the top layer. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven or microwave until warmed through. Freezing is not recommended because the creamy base can become grainy. For a lighter option, use reduced-fat cream cheese and sour cream to cut calories while keeping the creamy baked dip texture.