This addictive crack corn dip (aka cowboy corn dip) is made from a mixture of sweet corn, peppers, chilis, sour cream and seasonings. It’s a go-to party recipe and comes together in one bowl!

Why you’ll love crack corn dip:

As the name suggests, this dip is super addicting! It only requires a handful of ingredients and can be whipped up in a matter of minutes. I love having simple recipes like this in my back pocket for when I need something quick, easy, and crowd-pleasing for an appetizer or snack!

Ingredients you’ll need:

Southwest corn- also known as Mexicorn
Rotel
Diced green chilis
Sour cream
Garlic powder
Onion powder
Shredded sharp cheddar cheese
Cilantro- optional and can be substituted for fresh parsley

Southwest canned corn, also call Mexicorn, consists of sweet corn with diced red and green peppers. If you can’t find it near you, no worries! Just use regular sweet corn with ¼ cup chopped roasted bell peppers.

I’ve seen many variations of this recipe with some including a meaty twist of crumbled bacon or diced ham too! Moral of the story is feel free to experiment and make this dish your own! In my opinion, it’s delicious as is! It has the perfect balance of sweet and savory and a satisfying creamy texture.

How to make the best crack corn dip:

In a medium mixing bowl combine drained corn, rotel, and diced green chilis. Add in the sour cream, garlic, and onion powder, then mix to combine.
Sprinkle in shredded cheddar cheese and chopped cilantro. Mix one more time, then transfer to your serving bowl.
Optionally garnish with a little more cilantro, then enjoy immediately or chill in the fridge until ready to serve.

Crack corn dip, also known as cowboy corn dip, and Mexican corn dip is perfect for potlucks, picnics, or game days. No matter what you call it, you’re sure to come back to this recipe time and time again.

My top tips:

Be sure to drain and rinse the cans of corn AND drain any excess liquid from the rotel and green chilis. This is important to avoid creating a watery dip!
If you aren’t a fan of cilantro- you can leave it out, or parsley is a good substitute to add some freshness!
This dip isn’t very spicy as is, but you can easily kick up the heat by adding diced jalapenos, switching up the cheddar cheese for pepper jack, and adding in some hot sauce or cayenne pepper!
I like enjoying this dip with corn chip scoops, but feel free to use tortilla chips, veggies, or crackers too! It can be enjoyed immediately or stored in the fridge for up to 3-4 days.
The longer this dip chills the fridge, the more the cheese soaks up any excess liquid in the dip. If you want something extra thick and creamy, I recommend chilling for a few hours before serving.

Looking for more easy dips? Try these out!

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