Crack Corn Dip (Printable Version)

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

# Ingredient List:

→ 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

# How to Make It:

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.
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 jalapeños as desired.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if serving warm.
06 - For warm dip, 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 Tips:

01 -
  • It tastes like summer cookout nostalgia but works any month of the year, warm or straight from the fridge.
  • You can make it the night before and avoid the pre party scramble, which has saved me more times than I can count.
02 -
  • Don't skip softening the cream cheese or you'll end up with a lumpy dip that no amount of stirring will fix.
  • Drain the whole kernel corn completely, because extra liquid will make the dip runny and sad.
03 -
  • Taste before you bake, because once it's hot you can't easily adjust the seasoning without cooling it down again.
  • If the dip looks too thick, stir in a tablespoon or two of milk to loosen it up before baking.
Go Back