Pin it My neighbor brought this to a backyard barbecue on a sticky July evening, and I watched the bowl empty in less than twenty minutes. Everyone kept going back for another scoop, balancing chips loaded high with creamy, spicy corn. I asked for the recipe right there by the grill, and she laughed and said it was the easiest thing she ever made. I've been making it ever since, tweaking the jalapeños depending on who's coming over.
The first time I baked this for a game day party, I underestimated how much people would eat and had to guard the last few spoonfuls for myself. My friend Jake, who claims he doesn't like corn, scraped the dish clean with a chip and asked if I had more hidden in the kitchen. Now I double the batch every time, because running out feels like a party foul I'm not willing to repeat.
Ingredients
- Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps, or you'll be fighting with your mixer.
- Sour cream: This adds tang and keeps the dip creamy even after baking, balancing the sweetness of the corn.
- Shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild works if you want something gentler for kids.
- Whole kernel corn, drained: The texture from these kernels is key, giving you little bursts of sweetness in every bite.
- Cream-style corn: This thickens the dip and makes it extra luscious without needing flour or cornstarch.
- Chopped green onions: They bring a fresh, bright note that cuts through all the richness.
- Chopped jalapeños: Start with less if you're nervous, you can always stir in more, but you can't take the heat back out.
- Garlic powder and onion powder: These add savory depth without the hassle of chopping fresh aromatics.
- Salt and pepper: Taste before you bake, the cheeses are salty, so go easy at first.
- Tortilla chips: Sturdy, thick chips hold up better than thin ones, trust me on this.
Instructions
- Blend the creamy base:
- In a large mixing bowl, combine the softened cream cheese and sour cream, then use a hand mixer or whisk to blend them until completely smooth. If you see any lumps, keep mixing, because they won't disappear once you add everything else.
- Stir in the corn:
- Add both the drained whole kernel corn and the cream-style corn, stirring gently with a spatula until they're evenly mixed into the creamy base. The mixture will start to look thick and cohesive.
- Fold in the flavor:
- Add the shredded cheddar, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper, folding everything together until well distributed. Don't overmix, just make sure every scoop will have a bit of everything.
- Taste and adjust:
- Grab a spoon and taste the dip now, before it goes anywhere. Adjust the salt, pepper, or jalapeños to your liking.
- Choose your serving style:
- Transfer the dip to a serving bowl if you want it cold, or spread it into a baking dish if you're going for warm and bubbly. Either way works beautifully.
- Bake if serving warm:
- Preheat your oven to 350°F (175°C) and bake the dip for 20 to 25 minutes until it's bubbling around the edges and lightly golden on top. The smell will drive everyone into the kitchen.
- Rest and serve:
- Let the dip cool for about 5 minutes so no one burns their mouth on molten cheese. Serve it with a big pile of tortilla chips and watch it disappear.
Pin it One winter evening, I made this dip cold and served it during a movie marathon with friends who were too lazy to wait for the oven. We devoured it straight from the fridge, and someone said it tasted like the inside of the best street corn they ever had. That's when I realized this dip doesn't need heat to be incredible, it just needs good company and enough chips to keep up.
Make It Your Own
I started adding crumbled bacon on top after a potluck where someone else brought a similar dip with crispy bits scattered over it. The smoky, salty crunch takes this from great to unforgettable, and it only adds about five minutes of cook time. You can also swap in pepper jack cheese for extra heat or try mozzarella if you want it milder and stretchier. Once, I stirred in a handful of chopped cilantro right before serving, and it added a fresh, herby brightness that surprised everyone.
Storing and Reheating
This dip keeps beautifully in the fridge for up to three days, covered tightly with plastic wrap or in an airtight container. I actually think it tastes even better the next day after the flavors have had time to meld together. If you baked it and want to reheat, pop it back in a 300°F oven for about 10 minutes, or microwave individual portions in 30-second bursts, stirring in between. Cold leftovers also make a ridiculously good topping for baked potatoes or scrambled eggs, just saying.
Serving Suggestions
While tortilla chips are the classic choice, I've served this with everything from pita chips to sliced baguette, and it's always a hit. One time I put out a platter with bell pepper strips and celery sticks for a lighter option, and they actually got eaten, which shocked me. You can also spoon this dip into small phyllo cups for a fancy appetizer, or spread it on a flatbread and bake it like a quick pizza.
- Set out a variety of dippers so everyone can choose their favorite vehicle for all that creamy goodness.
- Garnish the top with extra green onions or a sprinkle of paprika for a pop of color that makes it look as good as it tastes.
- If you're taking this to a party, bring the dip in the baking dish and reheat it in the host's oven so it's hot and fresh when you arrive.
Pin it This dip has become my go-to whenever I need to bring something to share, because it's foolproof, crowd-pleasing, and always starts conversations. I hope it becomes one of those recipes you reach for again and again, the kind that makes people ask for the recipe before they've even finished eating.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare up to 24 hours in advance. Cover tightly and refrigerate until ready to serve. If serving warm, add a few extra minutes to baking time since it will start cold.
- → How spicy is this dip?
The heat level is easily adjustable. Start with ¼ cup jalapeños for mild flavor, increase to ½ cup for medium spice, or add extra for those who love heat. Fresh jalapeños tend to be spicier than pickled.
- → What's the best way to serve this?
Both warm and cold versions are delicious. Warm creates a bubbly, melted cheese experience while cold offers a fresh, creamy texture. Tortilla chips are classic, but try with crackers, veggie sticks, or crusty bread.
- → Can I use frozen corn instead?
Frozen corn works well as a substitute for canned whole kernel corn. Thaw and drain thoroughly before adding. For the cream-style corn element, blend a portion of frozen corn with a splash of milk or cream.
- → How long does this keep in the refrigerator?
Properly stored in an airtight container, the dip stays fresh for 3-4 days. Note that the texture may become slightly thicker when refrigerated. Stir well before serving again.
- → Can I make this in a slow cooker?
Absolutely. Combine all ingredients in your slow cooker and cook on low for 1-2 hours until heated through and cheese is melted. Keep on warm setting during parties so it stays perfectly gooey.