{Award Winning} “Crack Dip”

Crack Dip is just hands-down addictive! This simple dip packs a little spicy kick from jalapeños and a ton of flavor from MexiCorn and green onions. It’s always the first thing to disappear at any gathering — and trust me, it’s earned its “award-winning” title!

We served this dip at my Mother-in-Law’s pool party, and it was an instant crowd-pleaser. Everyone couldn’t get enough! My nephew’s girlfriend brought it and said she got the recipe on a trip she took last summer.

I remember asking her, “What’s in this stuff? I can’t stop eating it!” She quickly rattled off ingredients and laughed, telling me, “Everybody loves this stuff — that’s how it got the name Crack Dip!” And honestly? It’s the absolute best party dip you’ll ever try.

Once, I was invited to my youngest daughter’s friend’s house for a Christmas girls’ night. They had a fun contest with prizes for the best cocktail, dessert, and appetizer — all voted on by everyone there.

I nearly jumped out of my seat when I heard, “There’s an award?”

I brought this crack dip, and guess what? It won best appetizer! I had to rush home and share the news because the dip was such a hit. Her mom even took it to work for a potluck, and all the coworkers wanted the recipe. This dip is seriously a winner, and you just have to give it a try!

After all, it really is “Award Winning!”

If you’re searching for a no-fuss, crowd-pleasing dip that disappears fast, you’ve hit the jackpot. This “Award Winning” Crack Dip is creamy with just the right spicy touch. It’s loaded with corn, tangy sour cream, creamy mayo, and the freshest green onions — basically the perfect dip to keep everyone coming back for more.

In this post, I’ll walk you through everything you need to nail this recipe — a full list of ingredients with exact amounts, step-by-step instructions that are simple to follow (mostly just mix and chill), plus plenty of photos so you know exactly what you’re aiming for. And don’t forget the printable recipe card at the bottom to keep on hand for easy reference.

• Quick heads up: prep takes about 10 minutes, but it’s best if you chill it for 12 hours or overnight. It serves about 18 people.
• Helpful tips: make sure to drain your Mexicorn well, use real mayo and full-fat sour cream for the richest texture, and save a bit of green onion for a pretty garnish.
• Plus: I’ve added advice on how to make it ahead, store leftovers, and even swap or boost flavors, plus answers to common questions.

Keep scrolling for the printable recipe card, and check out the pro tips or substitution ideas if you want to adjust the heat, toss in bacon or olives, or try a cream cheese twist. Ready to make the dip that everyone will rave about? Let’s get started!

Why This Dip Works

This crack dip has it all — creamy, tangy, a little spicy, and packed with sweet Mexicorn and fresh green onions. The mix of sour cream and mayo creates a smooth base, while pickled jalapeños add just enough heat to keep things exciting. What’s more, it requires zero cooking, and you can make it ahead, so the flavors have time to shine. Craving a hot, bubbly spin? Try our Warm & Cheesy Crack Dip. You probably already have most of these ingredients in your pantry or fridge! Serve it with chips, crackers, or fresh veggies, and watch it vanish.

• Addictive bold flavor that people can’t get enough of.
• Super easy: just mix and chill — no stove or oven required.
• Perfect for prepping ahead: refrigerate for 12 hours or overnight for even deeper flavor.
• Customizable heat and add-ins — more jalapeños, black olives, bacon, or shredded cheese to suit your taste.
• Great for parties, potlucks, game days, or just casual munching — try it alongside our Game Day Meatball Board.

What You’ll Need

• 2 (11 ounce) cans Mexicorn drained
• 1 cup real mayonnaise
• 1 cup real sour cream
• 3 bunches green onions just the tops, sliced
• 1 (4.5 ounce) can green chilies, diced
• 1/3 cup pickled jalapenos chopped
• 1 (8 ounce) package of Shredded Mexican Blend cheese
• Tortilla chips for serving

Simple Mix and Chill Method

1. Drain the 2 (11 oz) cans Mexicorn thoroughly, shaking and pressing with a spoon or spatula to remove excess liquid.
2. Slice the tops of 3 bunches of green onions and reserve a small amount of sliced tops for garnish.
3. Chop 1/3 cup pickled jalapeños.
4. Open and drain the can of diced green chilies.
5. Shred the Mexican blend cheese if not pre-shredded.
6. In a large bowl, combine 1 cup real mayonnaise and 1 cup real sour cream.
7. Add the drained Mexicorn, sliced green onions (minus the reserved garnish), drained green chilies, chopped pickled jalapeños, and shredded cheese to the mayo-sour cream mixture.
8. Stir all ingredients together until well combined using a wooden spoon.

9. Taste and adjust seasoning or heat as needed.

10. Cover the bowl tightly and refrigerate at least 12 hours (or overnight) to chill and allow flavors to meld.
11. Stir the dip again before serving, transfer to a serving bowl, and sprinkle the reserved green onion tops over the top.

Smart Tips for Success

• Drain that Mexicorn well so your dip isn’t watery — shake the cans and press lightly with a spoon or spatula to get rid of extra juice.
• Use only the tops of the green onions, as the recipe says, and save a little for a garnish to keep your dip looking fresh and appetizing.
• Stick with real mayonnaise and full-fat sour cream for the best creamy texture and authentic flavor — fat-free versions just don’t give the same richness.
• Control the heat by picking mild or hot pickled jalapeños and green chilies—or toss in fresh chopped jalapeño or a pinch of cayenne if you want a little extra kick. For a jalapeño-forward snack idea, see our Sheet Pan Ground Beef Nachos.
• If you want to switch things up with fresh corn, make sure to cook and cool it completely before adding to avoid watery dip.
• Give the dip a taste before chilling and adjust salt carefully — canned ingredients sometimes can be salty.
• For ultimate flavor, make this dip a day ahead and give it a good stir before serving so all the flavors blend perfectly.
• If you need to take it somewhere, pack the dip in an airtight container and bring chips and veggies separately to keep them crunchy.
• If a firmer dip is your vibe, some readers have added softened cream cheese with great results, but the classic recipe keeps it simple with mayo and sour cream. Prefer a thicker, cream-cheese-based appetizer? Try these Artichoke Dip Stuffed Pretzels for a party-friendly alternative.

Mix-ins and Flavor Variations

Many crack dip recipes use cream cheese, but this version skips it. However, a reader mentioned successfully swapping the mayo for softened cream cheese for a richer texture. If you love cream cheese–forward dips, you might also enjoy this crowd-pleasing Fried Pickle Dip.

Some folks like to add ranch dressing mix or fiesta ranch seasoning packets to give it a tangy twist — I’ve heard good things from my readers about that!

Black olives would make a delicious mix-in, and real bacon or bacon bits? Absolutely yum and perfect for an extra smoky pop.

This dip really is the ultimate party starter for game nights, potlucks, or just a laid-back snack session — pair it with 20-minute mini baked chicken tacos for a craveable spread. Let’s whip up your own batch of crack corn dip and watch it disappear fast!

Storage and Make Ahead Tips

Have leftovers? No worries! Keep them stored in an airtight container in your fridge for up to a week—the flavors stay delicious and fresh. If you’re building a cold appetizer spread, these make-ahead Cheese and Meat Roll-Ups are also great straight from the fridge.

This dip is meant to be served chilled, so prepare it 12 hours or overnight ahead of time, then serve straight from the fridge. If you want another make-ahead bite that holds beautifully at room temperature, try Savory Italian Zucchini Scarpaccia. I usually don’t reheat it, but if you want to try warming it up, go low and slow—microwave in short bursts stirring in between, or gently bake until warm and melty. Just know the texture will change a bit.

Avoid freezing this dip because the mayo and sour cream tend to separate and make it watery after thawing, which impacts both texture and taste.

Common Questions Answered

This crack dip has been a fan favorite for years—especially at game days. For a crowd-pleasing spread, serve it alongside cheeseburger sliders. I’ve gathered some of the most common questions I get about it:

• Is it really the tops of 3 whole bunches of green onions? Yes, it is! It sounds like a lot, but trust me, it balances out the flavors perfectly. Those bunches usually have 5-6 onions each, so you’re using about 15-18 green onions total.
• Do you use jalapeños from the can or jar? I use pickled jalapeños from a jar. They add the perfect tang and heat.
• Is this dip spicy? Not too much with my version — it’s very mild and manageable. But you can easily ramp up the heat by using hot green chilies, hot pickled jalapeños, fresh jalapeños, or even a pinch of cayenne pepper.
• What is Mexicorn? Mexicorn is canned corn with diced red peppers mixed in. If you don’t find it in your store, no problem—just use plain canned corn and throw in some diced red pepper yourself. For fresh corn, cook it fully and cool it before adding.
• Can this dip be served warm? I always serve it cold, but heating it up is on my to-try list! If you’ve warmed it before, I’d love to hear how it turned out.

• Can I substitute Greek yogurt or sour cream for the mayo? You could try, but it won’t taste quite the same. The mayo is key for that creamy, rich base.