Crack Corn Dip (Printable)

Creamy, cheesy corn dip with jalapeño kick. Serve warm or cold with chips.

# What You Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1½ cups shredded cheddar cheese

→ Vegetables

04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) cream-style corn
06 - ½ cup chopped green onions
07 - ¼ to ½ cup chopped jalapeños, fresh or pickled

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - Salt and pepper to taste

→ For Serving

11 - Tortilla chips

# How To Make It:

01 - In a large mixing bowl, combine softened cream cheese and sour cream. Blend with a hand mixer or whisk until smooth and fully combined.
02 - Add whole kernel corn and cream-style corn to the mixture. Stir gently to incorporate without breaking down the kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed throughout.
04 - Taste the dip and adjust seasoning or jalapeños to your preference for heat and flavor balance.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if preparing for warm service.
06 - Preheat oven to 350°F. Bake for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and let cool for 5 minutes before serving to allow flavors to set.
08 - Present dip with tortilla chips for dipping. Serve warm or at room temperature based on preference.

# Expert Tips:

01 -
  • It works beautifully whether you bake it until bubbly or serve it straight from the fridge on a hot afternoon.
  • The jalapeños give just enough heat to keep things interesting without chasing anyone away from the table.
  • You can have it ready in under an hour, and it feeds a crowd without much effort or fancy technique.
  • Leftovers keep well and actually taste better the next day once the flavors settle into each other.
02 -
  • Cold cream cheese will not blend smoothly no matter how hard you beat it, so give it time to soften or you will end up with lumps.
  • Draining the whole kernel corn is crucial, extra liquid will make your dip soupy and sad instead of thick and scoopable.
  • If you are baking it, use a dish with some depth or the dip will spread too thin and dry out around the edges.
03 -
  • Shred your own cheddar from a block instead of using pre shredded, it melts better and tastes sharper without the anti caking coating.
  • If your crowd is spice shy, use half the jalapeños and put a small bowl of extra chopped peppers on the side so brave souls can customize their scoops.
  • Warm dip stays warm longer if you serve it in a small slow cooker set on low, perfect for long parties where people graze for hours.
Return