Save to Pinterest My neighbor showed up at my door one Saturday with a warm casserole dish and a bag of chips, insisting I try what she called her "party insurance." One bite of that creamy, spicy, corn-loaded dip and I understood why she never left a gathering without it. The balance of sweet corn and sharp cheddar with just enough jalapeño kick made it impossible to stop. I asked for the recipe on the spot, and she laughed, saying it was so easy she almost felt guilty calling it cooking. Now it sits in my own rotation, my go-to whenever I need something that disappears fast.
I brought this to a backyard cookout once, planning to keep it cold and simple. But my friend tossed it in the oven without asking, and twenty minutes later it came out golden and bubbling. Everyone hovered around the dish with chips in hand, and I realized the warm version had a completely different charm. Since then, I make it both ways depending on my mood, and neither has ever let me down.
Ingredients
- Cream cheese (8 oz, softened): This is the creamy base that holds everything together, so let it sit out for at least 30 minutes or youll be fighting lumps.
- Sour cream (1 cup): Adds tang and loosens the texture just enough to make it dippable without being runny.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar gives the best flavor, but mild works if you want something gentler.
- Whole kernel corn (15 oz can, drained): Provides sweet bursts and a bit of texture contrast against the creamy backdrop.
- Cream-style corn (15 oz can): This thickens the dip and adds a subtle sweetness that balances the sharpness of the cheese.
- Green onions (½ cup, chopped): A fresh, mild bite that keeps the dip from feeling too heavy.
- Jalapeños (¼ to ½ cup, chopped): Start with less if youre cautious, you can always stir in more, but you cant take it back.
- Garlic powder (1 teaspoon): A quiet backbone of savory flavor that ties everything together.
- Onion powder (1 teaspoon): Adds depth without the sharpness of raw onion.
- Salt and pepper: Taste as you go, especially if your cheese and corn are already salted.
- Tortilla chips: Sturdy ones work best, thin chips will snap under the weight of a loaded scoop.
Instructions
- Blend the creamy base:
- In a large bowl, combine the softened cream cheese and sour cream, then beat with a hand mixer or whisk until the mixture is completely smooth. This step is worth the effort because any lumps now will stay lumps later.
- Stir in the corn:
- Add both the drained whole kernel corn and the cream-style corn, folding gently with a spatula until evenly mixed. The cream-style corn will make the mixture look thicker and creamier right away.
- Fold in the flavor:
- Stir in the shredded cheddar, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until everything is distributed evenly, and take a moment to appreciate how good it already smells.
- Taste and adjust:
- Grab a chip and taste the dip before you commit. Add more jalapeños for heat, more salt for punch, or more cheese because why not.
- Choose your serving style:
- For a cold dip, transfer to a serving bowl, cover, and chill until ready to serve. For a warm dip, spread it into a baking dish and get ready to turn on the oven.
- Bake if serving warm:
- Preheat your oven to 350°F and bake the dip for 20 to 25 minutes until the edges bubble and the top turns lightly golden. The smell will make everyone gather in the kitchen before its even done.
- Rest and serve:
- Let the dip cool for about 5 minutes so no one burns their tongue on molten cheese. Serve with a big pile of tortilla chips and watch it vanish.
Save to Pinterest I once made a double batch of this for a birthday party and set it out cold while I finished other things. By the time I turned around, half of it was gone and people were scraping the bowl with broken chip edges. Someone asked if I had more, and I admitted I did, which might have been a mistake because the second bowl didnt last much longer. It became the thing people asked about every time I hosted after that.
Making It Ahead
This dip actually benefits from a few hours in the fridge because the flavors meld and the onions and jalapeños soften into the creamy base. I usually make it the night before, cover it tightly with plastic wrap, and pull it out about 20 minutes before guests arrive if Im serving it cold. If I want it warm, I just pop it in the oven straight from the fridge and add a few extra minutes to the baking time. Either way, it saves me from last minute panic and tastes even better for the wait.
Customizing the Heat and Mix-Ins
Ive learned that this dip is incredibly forgiving when it comes to tweaks. If you want it milder, skip the jalapeños entirely and add a pinch of smoked paprika for a gentle warmth. If you want it bolder, try pepper jack cheese instead of cheddar, or throw in some diced green chiles. I once stirred in half a cup of crumbled bacon on a whim, and it turned into a smokier, richer version that my friends still talk about. The base is solid enough to handle almost anything you want to fold in.
Serving and Storing
I like to serve this in a shallow, wide bowl so people can scoop easily without crowding. If youre baking it, a ceramic or glass dish works best because it holds heat and looks nice on the table. Leftovers keep in the fridge for up to three days in an airtight container, though Ive rarely had any last that long. You can reheat individual portions in the microwave or warm the whole thing again in the oven at a lower temperature.
- Use sturdy, restaurant-style tortilla chips that wont snap under a loaded scoop.
- If the dip thickens too much in the fridge, stir in a tablespoon of sour cream or milk to loosen it back up.
- Garnish with extra green onions or a sprinkle of shredded cheese right before serving for a fresher look.
Save to Pinterest This dip has become my answer to almost every gathering because it requires so little effort and delivers so much satisfaction. Whether you serve it straight from the fridge or golden from the oven, itll disappear faster than you expect.
Recipe Q&A
- → Can I make this ahead of time?
Yes, prepare up to 1 day in advance, cover tightly, and refrigerate until ready to serve. Bake before serving if you prefer it warm.
- → How spicy is this dip?
The heat level is adjustable with ¼–½ cup chopped jalapeños. Use less for mild flavor or more if you prefer extra spice.
- → What other cheeses work well?
Pepper jack adds extra kick, while mozzarella creates a milder, creamier version. You can also mix multiple cheeses.
- → Can I add meat?
Yes, ½ cup cooked crumbled bacon makes an excellent addition for extra flavor and texture.
- → How long does it stay fresh?
Stored in an airtight container in the refrigerator, it stays fresh for 3-4 days.
- → What can I serve besides tortilla chips?
Fresh vegetables, crackers, pretzels, or baguette slices all pair wonderfully with this creamy dip.