Crack Corn Dip (Printable)

Creamy, cheesy corn dip with jalapeños and cheddar. Perfect warm or cold with tortilla chips.

# What You 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

# Step-by-Step Guide:

01 - In a large mixing bowl, combine softened cream cheese and sour cream. Blend with 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 without breaking kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed throughout.
04 - Taste the mixture and adjust seasoning or jalapeño quantity as desired for optimal flavor balance.
05 - Transfer 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 mixture is bubbling and lightly golden on top.
07 - Remove from oven and allow dip to cool for 5 minutes before serving to develop optimal texture.
08 - Present dip with tortilla chips on the side for dipping.

# Expert Advice:

01 -
  • It comes together in one bowl with barely any effort, yet tastes like you fussed over it for hours.
  • The combination of creamy, sweet, and spicy hits every craving at once and keeps people reaching for more.
  • You can serve it warm and bubbly from the oven or cold straight from the fridge, making it perfect for any occasion.
02 -
  • If your cream cheese isn't fully softened, you'll get lumps that refuse to blend no matter how long you mix, so patience here saves frustration later.
  • Draining the whole kernel corn is essential, extra liquid will make the dip soupy and sad instead of thick and scoopable.
  • Tasting before baking lets you fix the seasoning while you still can, because once it's hot and bubbly, it's too late to stir anything in evenly.
03 -
  • Use block cheddar and shred it yourself instead of buying pre-shredded, it melts smoother and doesn't have that weird coating that can make the dip grainy.
  • If you like things spicy, leave some of the jalapeño seeds in, but if you're serving a crowd, keep them on the mild side and put hot sauce on the table for those who want more heat.
  • Make this a day ahead and keep it covered in the fridge, then bake it right before guests arrive so your house smells amazing and the dip is perfectly warm.
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