Name: Corn Crack Dip Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 12 oz. can kernel corn (drained); 4 oz. cream cheese (softened); 1/4 cup pickled jalepenos (finely chopped); 3/4 cup taco blend shredded cheese; 1/2 cup sour cream; 1/2 cup green onions (chopped); 1/4 cup red pepper (chopped)

I’m guessing that the name of this dip came from the addictive, can’t-stop-eating quality it produces. This corn crack dip lives up to its moniker. We invited people over at the last minute. It was only after I had invited them that I realized that I didn’t have many groceries to be able to make snacks for while they were here.

A quick look through the pantry and freezer didn’t turn up much. I always have cream cheese, shredded cheese (for nachos of course!), and sour cream in the fridge.

A quick Google search turned up something called “crack dip”. While I didn’t have EXACTLY the ingredients, I figured I could make it work. The recipe I found called for something called Mexi Corn. I didn’t know that was a thing. I certainly didn’t have any in the pantry.

In the pictures, it seemed like there may be red peppers in the can with the corn. Don’t quote me on that because I have no idea. I’m just going off a picture and a guess here, but that’s how I came to add red pepper to my recipe.

It turned out really well, even without the Mexi Corn!

Corn Crack Dip Recipe:

12 oz. can kernel corn, drained
4 oz. cream cheese, softened
1/4 cup pickled jalepenos, finely chopped
3/4 cup taco blend shredded cheese
1/2 cup sour cream
1/2 cup green onions, chopped
1/4 cup red pepper, chopped

Drain the can of corn. Add it and all the rest of the ingredients into a large bowl. Mix well. Serve with tortilla chips, crackers, or corn chips. The dip was a hit with our guests and I was glad that it was so quick and easy to put together.