Crack Corn Dip (Printer Version)

Creamy, cheesy corn dip with jalapeños and cheddar. Perfect warm or cold with chips.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1.5 cups shredded cheddar cheese

→ Vegetables

04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) cream-style corn
06 - 0.5 cup chopped green onions
07 - 0.25 to 0.5 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 Prepare:

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 all corn throughout the base.
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 jalapeño quantity as desired for preferred heat level.
05 - Transfer the dip to a serving bowl for cold service, or to a baking dish if preparing for warm serving.
06 - For warm dip: Preheat oven to 350°F. Bake in baking dish for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and allow to cool for 5 minutes before serving to guests.
08 - Serve with tortilla chips for dipping.

# Expert Suggestions:

01 -
  • It works hot from the oven or straight from the fridge, so you can make it hours ahead without stress.
  • The creamy base balances the pop of corn and the kick of jalapeños in a way that keeps people reaching for one more chip.
  • You can dial the spice up or down without changing the texture or flavor foundation.
02 -
  • If your cream cheese isn't fully softened, you'll end up with lumps no amount of stirring will fix, so give it time on the counter.
  • Drain the whole kernel corn well or the dip will be watery, I learned this after serving a soupy version once and never forgot.
  • Taste before baking because once it's hot, adjusting seasoning is messy and awkward.
03 -
  • Use a glass or ceramic baking dish if serving warm, it holds heat longer and looks nice on the table.
  • If you want a golden, slightly crispy top, broil for the last 2 minutes but watch it closely so it doesn't burn.
  • Double the batch if you're feeding more than six people, this goes faster than you think.
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