Crack Corn Dip

My neighbor brought this to a block party three summers ago, and I watched the bowl empty in under ten minutes. I cornered her by the grill and demanded the recipe. She laughed and said it was just things she threw together that morning. I've been making it ever since, tweaking the heat level depending on who's coming over.

The first time I made this for my book club, I was nervous about the jalapeños. I used half the amount and everyone asked for the heat to be cranked up next time. Now I keep a jar of pickled jalapeños in the fridge just for this dip. It's become my go-to whenever someone says bring something easy, and I love that I can assemble it in the morning and bake it right before guests arrive.

Ingredients

• Cream cheese (8 oz, softened): Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps.
• Sour cream (1 cup): This keeps the dip creamy and tangy, balancing the sweetness of the corn.
• Shredded cheddar cheese (1 ½ cups): I use sharp cheddar for depth, but mild works if you prefer a gentler flavor.
• Whole kernel corn (15 oz can, drained): The texture here is key, giving you little bursts of sweetness in every bite.
• Cream-style corn (15 oz can): This binds everything together and adds a silky, sweet layer that makes the dip cohesive.
• Green onions (½ cup, chopped): They add a fresh, mild bite that cuts through the richness.
• Jalapeños (¼ to ½ cup, chopped): Start with less if you're unsure, you can always stir in more before baking.
• Garlic powder (1 teaspoon): A simple way to add savory depth without fussing with fresh garlic.
• Onion powder (1 teaspoon): Rounds out the flavor and adds a subtle sweetness.
• Salt and pepper: Taste as you go, the canned corn and cheese both bring salt to the party.
• Tortilla chips: Sturdy ones work best, thin chips break under the weight of this dip.

Instructions

Blend the creamy base:

In a large bowl, combine softened cream cheese and sour cream. Use a hand mixer or whisk until the mixture is completely smooth with no cream cheese lumps visible.

Stir in the corn:

Add both the drained whole kernel corn and the cream-style corn. Fold gently with a spatula so the kernels stay intact and distribute evenly.

Fold in the mix-ins:

Add the shredded cheddar, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly mixed and the cheese is well distributed.

Adjust to taste:

Taste the mixture and add more jalapeños for heat, or more salt and pepper if needed. This is your chance to make it yours.

Choose your serving style:

For cold dip, transfer to a serving bowl and refrigerate until ready. For warm dip, pour into a baking dish and smooth the top.

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 it sets slightly and doesn't burn anyone's mouth.

Serve with chips:

Set out a big bowl of sturdy tortilla chips and watch it disappear.

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My husband isn't big on appetizers, but he'll stand by the oven waiting for this to finish baking. Once, I caught him eating it straight from the dish with a spoon before I could even transfer it to a serving bowl. It's that kind of dip, the kind that makes people forget their manners a little.

Make It Your Own

I've added crumbled bacon on top before baking, and it turns this into something almost indulgent. You could also swap the cheddar for pepper jack if you want more heat without adding extra jalapeños. A friend of mine uses mozzarella for a milder, stretchier version that her kids love. The base is forgiving enough to handle whatever you throw at it.

Serving Cold vs. Warm

I've served this both ways depending on the situation. Cold is great for picnics or when you're short on oven space, and it holds up well on a table for hours. Warm is better for cozy gatherings when you want something comforting and bubbly. Either way, it tastes the same at the core, just a different experience. I usually go warm in the fall and winter, cold in the summer.

Storage and Timing

You can make this a full day ahead and keep it covered in the fridge. If you're baking it, pull it out about 20 minutes before so it's not going into the oven ice cold. Leftovers keep for up to three days, though I've rarely had any left. Reheat in the oven at 325°F until warmed through, the microwave makes it a little sad and separated.

• Store in an airtight container in the fridge.
• Bring to room temperature before reheating for even warming.
• Don't freeze this, the texture of the sour cream and cream cheese doesn't bounce back well.

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This dip has saved me more times than I can count when I needed something quick, crowd-pleasing, and a little bit special. It's the kind of recipe that makes you look like you tried harder than you did, and honestly, that's my favorite kind.

Recipe FAQs

→ Can I make this corn dip ahead of time?

Absolutely. Prepare the entire mixture up to one day in advance, cover tightly, and refrigerate. When ready to serve, either serve chilled or bake until warmed through and bubbly.

→ How spicy is this jalapeño corn dip?

The heat level is completely customizable. Start with ¼ cup chopped jalapeños for mild spice, or increase to ½ cup for more kick. Fresh jalapeños tend to be spicier than pickled ones.

→ What's the difference between serving warm versus cold?

Warm service creates a bubbly, golden topping with melted cheese throughout—perfect for cold weather. Chilled serving offers a refreshing, creamy texture ideal for summer. Both versions deliver the same delicious flavor profile.

→ Can I substitute frozen corn for canned?

Yes. Thaw frozen corn completely and drain excess liquid before using. You'll need approximately 2 cups thawed corn to replace the canned whole kernel corn. For cream-style substitute, purée half the frozen corn before adding.

→ What other toppings work well in this cheesy corn dip?

Cooked crumbled bacon adds smoky depth. Try pepper jack cheese instead of cheddar for extra spice. Diced bell peppers, black beans, or a sprinkle of cilantro before serving create fresh variations.

→ How long does leftover dip stay fresh?

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven if originally served warm. The flavors often develop more depth after sitting overnight.