Crack Corn Dip (Printable)

Sweet corn, cream cheese, cheddar, and jalapeños combine for an addictive party dip. Serve warm or cold.

# Ingredient list:

→ 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:

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 cream mixture. Stir gently to incorporate.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
04 - Taste and adjust seasoning or jalapeños as desired.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if serving warm.
06 - For warm dip, 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.
08 - Serve with tortilla chips.

# Expert Advice:

01 -
  • It works just as well straight from the fridge as it does bubbling hot from the oven, so you can prep it your way.
  • The balance between sweet corn, tangy sour cream, and sharp cheddar keeps people coming back without feeling heavy.
  • You can dial the heat up or down with jalapeños, making it adaptable to any crowd.
  • It comes together in one bowl with no fancy techniques, perfect for when youre already juggling a dozen other dishes.
02 -
  • If your cream cheese is cold, the dip will be lumpy no matter how hard you stir, let it sit at room temperature for at least 30 minutes.
  • Draining the whole kernel corn keeps the dip from turning watery, especially if youre serving it cold.
  • Taste before baking because once its hot, adjusting seasoning becomes tricky and messy.
03 -
  • Use block cheddar and shred it yourself, pre-shredded cheese has coatings that can make the dip grainy.
  • If you love heat, roast fresh jalapeños first to add a smoky depth that pickled ones cant match.
  • Let the baked version rest for a full 5 minutes, it thickens as it cools and becomes easier to scoop.
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