Crack Corn Dip

My neighbor showed up at my door one Saturday with a warm dish wrapped in foil and said, Try this before you say no to potluck duty. One bite and I was digging for the recipe. The sweetness of the corn played off the tang of cream cheese in a way that made me forget I was standing in my entryway still holding my keys. I made it the following weekend for a backyard gathering, and by halftime it was gone, the bowl scraped clean with broken chip edges.

The first time I brought this to a potluck, someone asked if I used a family recipe, and I had to laugh because I'd only made it twice. But it has that magic trick quality where people assume you've been making it for years. A friend once texted me at nine p.m. asking for the ingredients because her sister demanded it after one taste. I've stopped feeling guilty about how little effort it actually takes.

Ingredients

• Cream cheese (8 oz): Let it sit on the counter for at least thirty minutes so it blends without lumps, because cold cream cheese turns this into an arm workout.
• Sour cream (1 cup): This adds the tangy backbone that keeps the dip from feeling too heavy or one note.
• Shredded cheddar cheese (1 ½ cups): Sharp cheddar is my go to, but I've used medium in a pinch and no one noticed.
• Whole kernel corn (15 oz can, drained): The texture comes from these little bursts of sweetness, so don't skip draining or the dip gets soupy.
• Cream style corn (15 oz can): This is what makes the whole thing creamy and cohesive without adding extra dairy.
• Green onions (½ cup chopped): Fresh and sharp, they break up the richness and add a pop of color.
• Jalapeños (¼ to ½ cup chopped): Start with less if you're serving a cautious crowd, you can always add more heat but you can't take it back.
• Garlic powder (1 teaspoon): I've tried fresh garlic and it overpowers the corn, so stick with the powder here.
• Onion powder (1 teaspoon): Adds a subtle savory layer that ties everything together.
• Salt and pepper: Taste as you go, especially if your cheddar or jalapeños are already salty.
• Tortilla chips: Sturdy ones work best, the thin restaurant style ones shatter under the weight of a loaded scoop.

Instructions

Blend the creamy base:

Combine the softened cream cheese and sour cream in a large bowl, then use a hand mixer or whisk until the mixture is smooth and completely lump free. If you see any cream cheese chunks, keep mixing because they won't melt away later.

Stir in the corn:

Add both the drained whole kernel corn and the cream style corn, folding gently with a spatula until everything is evenly mixed. The cream style corn will make the base looser, and that's exactly what you want.

Add the flavor:

Fold in the shredded cheddar, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper, stirring until every scoop looks about the same. Taste it now and adjust the heat or seasoning before committing.

Choose your temperature:

For cold dip, transfer to a serving bowl, cover, and refrigerate until ready to serve. For warm dip, spread the mixture into a greased baking dish and preheat your oven to 350 degrees F.

Bake until bubbly:

Slide the dish into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top has a few golden spots. Let it rest for 5 minutes so no one burns their tongue on molten cheese.

Serve immediately:

Set out a big bowl of sturdy tortilla chips and watch it disappear. If serving cold, give it a quick stir before putting it on the table.

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I once made this for a work potluck and left it in the break room fridge overnight, and by noon the next day there was a Post it note on the empty dish asking if I'd make it again for the holiday party. It's the kind of recipe that makes people feel taken care of without you having to say much. My brother in law, who claims he doesn't like anything with jalapeños, ate half the bowl by himself and only stopped when his wife gave him a look.

Make Ahead Magic

I've made this the night before more times than I've made it day of, and it's never suffered for it. Mix everything, cover it tightly, and tuck it in the fridge until you're ready to bake or serve. The flavors meld overnight in a way that almost makes it better. If you're baking it, pull it out of the fridge twenty minutes early so it comes to room temperature and bakes evenly.

Flavor Twists That Work

I've stirred in crumbled bacon a handful of times when I wanted something a little more indulgent, and it never disappoints. Pepper jack cheese instead of cheddar amps up the heat without adding more jalapeños, which is great if you want spice without the texture. One time I had mozzarella on hand and used that instead, and it turned into this gooey, mild version that my kid actually ate.

Serving Suggestions

This works warm or cold, and I've done both depending on the situation. Warm feels cozy and indulgent, perfect for fall game days or winter gatherings. Cold is easier for outdoor parties or when your oven is already packed. I've served it with tortilla chips, pita chips, sliced bell peppers, and even crackers when I ran out of options.

• Use a slow cooker on low to keep it warm during long parties without drying it out.
• Garnish with extra green onions or a sprinkle of cheddar right before serving for a fresher look.
• Double the recipe if you're feeding more than ten people, because it goes faster than you think.

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This is the kind of recipe I keep coming back to when I need something reliable that doesn't feel like I'm phoning it in. It's never let me down, and I hope it does the same for you.

Recipe FAQs

→ Can I make this corn dip ahead of time?

Yes, prepare up to 1 day in advance, cover tightly, and refrigerate until ready to serve. If planning to serve warm, simply bake when ready.

→ How spicy is this dip?

The spice level depends on jalapeño amount. Start with ¼ cup chopped jalapeños for mild heat, or increase to ½ cup for more fiery intensity. Remove seeds from fresh jalapeños to reduce heat further.

→ What's the best way to serve this corn dip?

Serve warm straight from the oven when bubbly and golden, or serve chilled for a creamy, fresh texture. Tortilla chips are the classic pairing, though crackers or veggie sticks work well too.

→ Can I add other ingredients?

Crumbled cooked bacon adds smoky depth. Try pepper jack cheese for extra spice or mozzarella for milder flavor. Black beans, diced bell peppers, or cilantro also complement the base beautifully.

→ How long does leftovers last?

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven if preferred warm, though the cold version remains creamy and delicious.

→ Can I use fresh corn instead of canned?

Fresh corn works wonderfully when in season. Use about 2 cups fresh cooked corn kernels in place of canned whole kernel corn. The cream-style corn can be replaced by puréeing some fresh corn with a bit of cream.