Hot Corn Dip is full of ranch-flavored cheesy bacon sweet corn goodness. It’s no wonder it’s called Corn Crack Dip. Serve it hot with crackers or corn chips. Or eat it with a spoon. This is a no judgment zone.
Disclosure – I may get a small commission for purchases made through links in this post.
Key to Success #1 – Soften the Cream Cheese
Before you start working on this dip, you’ll want to soften up the cream cheese by letting it sit out on the countertop for a hour or more.
This will make it much easier to combine the mix the ingredients together.
If you’re in a rush, you can unwrap the cream cheese and put it in the microwave on the defrost setting for about 30 seconds until it softens.
Make sure you don’t melt the cream cheese in the microwave.
Key to Success #2 – Thaw the Frozen Corn
While you’re softening the cream cheese, you should also thaw the corn kernels by letting them sit in a bowl on the countertop for an hour or more.
To speed things up, you can put the corn kernels in the microwave on the defrost setting for 2-3 minutes.
If you don’t thaw the corn kernels, the middle of your dip may be cold when the edges of the dip start to brown.
I like to go a step further and slightly warm my corn kernels in the microwave before I stir it all together.
Key to Success #3 – Bake Until It’s Hot and Bubbly
This Hot Corn Dip is baked in a 400 degree F oven for 25-30 minutes until the cheese is bubbly and the dip is warmed through.
You’ll want to look for a baking dish that is not super deep for this dip. If you use a deep pan, it could take much longer to warm the dip all the way through.
Many 9X13-inch baking dishes hold 3 quarts and they would be perfect for this Hot Corn Dip.
I highly recommend using pretty bakeware for all your recipes.
Save this Hot Corn Dip recipe to your favorite Chips ‘n Dip board or your Party Dips board.
- 1 pkg (8 oz) cream cheese, softened
- 16 oz sour cream
- 1 pkg (1 oz) Original Ranch dressing mix
- 1 bag (3 oz) Real Bacon Bits
- 2 cups shredded cheddar cheese
- 3 1/2 cups frozen corn kernels, thawed
- Preheat the oven to 400 degrees F.
- In a bowl, cream together cream cheese, sour cream, and ranch dressing mix. Gently stir in bacon bits, cheese, and corn kernels until just combined.
- Spread mixture into greased 3-quart baking dish. Bake dip 25-30 minutes until hot and bubbly. Serve warm with crackers or chips.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 211Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 346mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 8g
Nutrition Information Provided For Educational and Informational Purposes Only.