Crack Corn Dip (Print)

Creamy corn and cheddar dip with spicy jalapeños, served warm or cold with tortilla chips.

# What You'll Need:

→ 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

# Directions:

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. 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 jalapeño level as desired.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if serving warm.
06 - 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 takes less than 15 minutes to mix together, and you can serve it cold straight from the bowl or bake it until bubbly.
  • The combination of cream cheese, sour cream, and two kinds of corn creates a texture thats both creamy and chunky in the best way.
  • You control the heat by adding as many or as few jalapeños as you want, making it friendly for everyone.
  • It works for every occasion, from casual movie nights to potlucks where you want to look like you tried harder than you did.
02 -
  • If your cream cheese isnt fully softened, youll end up with stubborn chunks no amount of stirring will fix, so plan ahead or microwave it in short bursts.
  • Draining the whole kernel corn is crucial, extra liquid will make the dip soupy and sad instead of thick and scoopable.
  • Jalapeño heat varies wildly, so taste a piece before you chop the whole thing in, especially if youre using fresh ones.
03 -
  • Let the baked version rest for the full 5 minutes or the first person to dig in will end up with a molten cheese burn.
  • If youre making this for a crowd, double the recipe and use a 9x13 inch baking dish so theres enough to go around without fighting.
  • Taste the dip after mixing but before baking, because once its in the oven, you cant adjust the seasoning anymore.
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