This Crack Corn Dip recipe is so addictive that you need to be careful not to make it too often! It’s a five-minute prep and 20-minute cook time dip that is going to blow you away! You won’t be able to have just a little bit, trust me on this.
I recently shared our Beer Corn recipe with you and can’t wait to show you what I did with it.
I love to take one grilled recipe and make spin-offs – and this is the ultimate spin-off!
If you never had crack dip or crack corn dip, now is your chance. This recipe takes that general idea and gives it some twists and turns to make it into the most incredible and addicting dip with just a handful of ingredients.
{I’m not exaggerating!} Grab the chips.
🌽 Ingredients
Beer Corn – Use the ears from the grilled beer corn recipe. These are ears of corn that are boiled in beer for 5-8 minutes, placed on the grill, and then allowed to cool before cutting off the kernels. You won’t believe the flavor profile that is created. OMG Good!
Chopped Green Chilies – These are found in the Mexican aisle of the grocery store. They are generally on a top shelf and in a very small can. You can get them whole or chopped. They add a great amount of flavor and a subtle kick.
Aged Cotija Cheese – This cheese is found in the specialty cheese aisle and tastes like a salty parmesan. You’ll see in this recipe that we have not added any salt as the cheese is all it takes. Grate it with a fine box grater or microplane.
🧑🍳 Equipment
Five Quart Cast Iron Dutch Oven – This is a smaller dutch oven that is perfect for dips, small batches of soups or chilis. I like to use cast iron on the grill as much as I can as it heats up evenly without hot or cold spots to worry about.
Alternatives – If you don’t have a dutch oven, use any small cast iron pan that you already have. I have a small oval one and a small frying pan and I could have just put the dip into those two. Another option would be to use a disposable aluminum pan as the perfect throw-away option. I use these a lot when entertaining large groups, or traveling with food.
🔥 Grilling Instructions
First, grab the ears of corn from the Grilled Beer Corn recipe. Once you have that made, you can move forward to make the dip. Don’t worry, it only takes 25 minutes to make a big batch.
Step One: Heat the grill to 375-400 degrees on direct heat.
Step Two: Cut the kernels of corn from the ears and put it in a bowl. Add in all the remaining ingredients into the bowl and gently combine. Place into the dutch oven (or disposable aluminum pan).
Step Three: Grill for 15-20 minutes or until heated through and toasty on top.
Step Four: Remove and serve with tortilla chips or a baguette.
🍴 Substitutions
There are a few substitutions that you can make for this recipe to make it fun and new every time.
- Use regular Grilled Corn that we used in the Grilled Corn and Black Bean Dip in place of the Beer Corn or the Grilled Mexican Corn.
- In a rush? Substitute the grilled beer corn and red bell pepper with MexiCorn. Canned corn will also work (go for fire roasted canned corn if you can find it). You’ll lose the smoky flavor of grilled corn but you’ll gain a super fast recipe!
- Use plain Greek yogurt instead of mayonnaise and/or sour cream.
- Use cream cheese instead of mayo.
- Mix up the cheese to change the flavor. Try Parmesan, sharp cheddar cheese, pepper jack cheese, or colby jack cheese.
- Place a layer of black beans on the bottom of the dip.
- Use fresh jalapenos in place of the can of chopped chiles.
- Use cottage cheese in place of sour cream.
- Rotel tomatoes will add more acidity to this recipe and tons of flavor!
- Looking to spice it up? Add some cayenne pepper or hot sauce. This will give you the extra kick you’re looking for.
💡 Recipe Tips
The biggest tip for this recipe is to not add more salt if you use the Cotija cheese. It already has a little bit of a salty taste and you don’t want the dip to be overwhelming.
Grill the corn the day before and then make the dip the following day. This is a great way to meal prep the dip and saves you time.
You can also make crack corn dip in the oven. Once you combine all the corn dip ingredients, transfer the dip to a baking dish. Bake at 400ºF for 25-30 minutes.
🥣What To Serve With Crack Corn Dip
No need to get fancy for this recipe. Serve the dip next to Fritos corn chips or tortilla chips, and no one will complain!
It also pairs nicely with raw veggies, crackers, and most BBQ sides. I love it even more with BBQ vegetables like grilled parsnips, baby potato kebabs, and smoked asparagus bundles.
Other summer favorites to serve with crack corn dip are classic homemade blender guacamole, and this refreshing pineapple salsa.
And yes, you can definitely pair this dip with a succulent grilled ribeye steak, or some irresistible grilled chicken wings.
👨🍳 Recipe FAQs
Yep! Adding bacon, barbecue chicken, or pulled pork are all flavorful options. It tastes just as good without meat, but adding some in gives you some extra protein.
Let the dip cool down all the way. Once cool, place it in an airtight container with a tight-fitting lid and transfer it to the fridge. It will last in the refrigerator for 2-3 days.
You can heat it up in the microwave until it’s hot. Or you can put it in the oven at 350 for 10-12 minutes or until it’s the temperature you want. If you have a small amount, the microwave is easier, but it tastes better when heated in the oven.
Yes! Pour it into a resealable freezer bag or an airtight container and consume within 2-3 weeks. It will stay safe to eat much longer but some of the original texture and flavor may disappear over time.
Game Day Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Crack Corn Dip
Equipment
- 5 qt cast iron dutch oven
Ingredients
- 5 Grilled Beer Corn use 5-6 ears of corn
- 2 cans Chopped Green Chiles
- ½ cup Green Onions chopped
- ½ Red Pepper finely chopped
- 1 cup Mayonnaise
- 1 cup Sour Cream
- ¼ cup Cotija Cheese grated
- 16 oz Italian Cheese grated
- ½ tsp Garlic Powder
- Pepper to taste
Instructions
Beer Corn
- Make the Beer Corn by boiling the ears of corn in beer and then grilling on direct heat for two minutes per side. More detailed directions are on my Beer Corn post.
- Cut the kernels of corn from the ears and place it in a large bowl.
Beer Corn Crack Dip
- Combine all of the ingredients in a bowl and stir.
- Pour the dip into a small cast iron dutch oven or disposable aluminum pan.
- Place it on the grill to cook at 375-400 degrees for 15-20 minutes, or until heated through and getting toasty on the outside.
- Serve warm with tortilla chips.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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