Pin it My neighbor showed up at our block party with a casserole dish wrapped in a towel, still warm from her oven. Inside was this creamy, golden dip studded with corn and flecked with green. I watched people hover around it, scooping chip after chip, and by the time I got there, only a smear remained on the bottom. She laughed and promised to text me the recipe, and I made it the very next weekend.
I brought this to a potluck where half the guests were vegetarian and the other half were skeptical of anything without meat. Both sides cleaned the dish, and someone even asked if I catered. That moment taught me that a dip this good doesnt need to apologize for what it isnt.
Ingredients
- Cream cheese (8 oz, softened): The creamy base that holds everything together, softening it first prevents lumps and makes blending effortless.
- Sour cream (1 cup): Adds tang and loosens the texture just enough to keep it dippable, even when cold.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar brings a bold flavor that stands up to the sweetness of the corn.
- Whole kernel corn (15 oz can, drained): Provides bursts of texture and natural sweetness in every bite.
- Cream-style corn (15 oz can): This thickens the dip and deepens the corn flavor without making it soupy.
- Green onions (½ cup, chopped): A mild, fresh bite that brightens the richness.
- Jalapeños (¼ to ½ cup, chopped): Fresh or pickled both work, start with less and add more if your crowd likes heat.
- Garlic powder (1 teaspoon): A quick, even layer of savory depth.
- Onion powder (1 teaspoon): Rounds out the flavor without the bite of raw onion.
- Salt and pepper: Essential for bringing all the flavors into focus.
- Tortilla chips: Sturdy enough to scoop and salty enough to balance the creamy dip.
Instructions
- Blend the creamy base:
- In a large mixing bowl, combine softened cream cheese and sour cream. Use a hand mixer or whisk to blend until smooth and completely lump free, this is your foundation.
- Stir in the corn:
- Add whole kernel corn and cream-style corn to the bowl. Stir gently with a spatula until the corn is evenly distributed throughout the creamy mixture.
- Fold in the flavor:
- Add shredded cheddar, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined and you see flecks of green and orange throughout.
- Taste and adjust:
- Dip a chip in and taste, adjust the seasoning or add more jalapeños if you want extra kick.
- Choose your serving style:
- Transfer to a serving bowl if serving cold, or to a baking dish if you want it warm and bubbly.
- Bake if serving warm:
- Preheat your oven to 350°F (175°C) and bake for 20 to 25 minutes until the edges bubble and the top turns lightly golden. Let it rest for 5 minutes before serving so no one burns their tongue.
- Serve with chips:
- Set out a big bowl of tortilla chips and watch it disappear.
Pin it One evening, I served this cold straight from the fridge at a last minute gathering, and someone said it tasted like summer in a bowl. That same week, I baked it for a winter dinner and it felt cozy and warm. The flexibility made it a staple I could count on no matter the season or occasion.
Make Ahead and Storage
You can mix everything up to a day in advance, cover it tightly, and keep it chilled until youre ready to serve or bake. This makes party prep so much easier because you can cross one dish off your list early. If you bake it ahead, reheat gently in a low oven and stir before serving to bring back the creamy texture.
Flavor Variations
Crumbled bacon folded in at the end adds a smoky, salty crunch that people love. Swapping cheddar for pepper jack or mozzarella changes the personality of the dip entirely, pepper jack amps up the heat while mozzarella keeps it mild and stretchy. I once stirred in a handful of chopped cilantro and a squeeze of lime, and it tasted like a creamy street corn dip.
Serving Suggestions
Tortilla chips are the classic choice, but this also pairs beautifully with sturdy crackers, sliced baguette, or even raw veggies like bell pepper strips. At one party, someone scooped it onto a baked potato and called it genius. It works as a side dish, a topping, or the star of the snack table.
- Set out both warm and cold versions and let guests choose their favorite.
- Garnish the top with extra green onions or a sprinkle of cheddar before baking for a prettier presentation.
- Double the batch if youre feeding more than ten people, it goes faster than you think.
Pin it This dip has rescued me from countless last minute invitations and empty appetizer tables. It tastes like effort even though it requires almost none, and that might be the best kind of recipe to keep close.
Recipe Questions & Answers
- → Can this dip be made ahead of time?
Yes, you can prepare this dip up to 1 day in advance. Simply cover and refrigerate until ready to serve or bake.
- → Can I serve this dip cold instead of warm?
Absolutely! This dip is delicious both warm and cold. Skip the baking step and serve it straight from the refrigerator with tortilla chips.
- → How can I adjust the spice level?
Use ¼ cup jalapeños for mild heat or increase to ½ cup for more spice. You can also use pickled jalapeños for tangier flavor or fresh for brighter heat.
- → What other cheese varieties work well?
Pepper jack adds extra spice, while mozzarella creates a milder, stretchier texture. You can also mix cheeses for unique flavor combinations.
- → How do I prevent the dip from drying out when baking?
Cover the baking dish with foil for the first 15 minutes, then uncover for the last 10 minutes to achieve a golden top while keeping the dip creamy.
- → What can I add for extra flavor?
Cooked, crumbled bacon adds smoky richness. You can also try diced red bell peppers, smoked paprika, or a dash of hot sauce for additional depth.