Crack Corn Dip (Printable Version)

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

# Steps:

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 the mixture 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 with tortilla chips.

# Expert Advice:

01 -
  • It works beautifully whether you bake it warm and bubbly or serve it cold straight from the fridge.
  • The creamy, cheesy base balances perfectly with the sweetness of corn and the kick of jalapeños.
  • You can have it ready in under an hour, and most of that time is hands off baking.
  • It's endlessly adaptable, so you can dial the heat up or down and swap in your favorite cheeses.
02 -
  • Don't skip softening the cream cheese, or you'll end up with stubborn chunks that refuse to blend no matter how long you mix.
  • Drain the whole kernel corn really well, I once skipped this step and the dip turned out soupy and sad.
  • Taste before baking, because once it's in the oven, you can't fix the seasoning easily.
  • If you're making it ahead, store it covered in the fridge and bake it just before serving so it's hot and fresh.
03 -
  • Use a hand mixer to blend the cream cheese and sour cream, it makes the base silky smooth in seconds and saves your arm from whisking.
  • If you like it extra cheesy, reserve a handful of shredded cheddar to sprinkle on top before baking for a bubbly, golden finish.
  • Let the dip sit for a few minutes after baking so the flavors meld and the texture firms up just enough to cling to your chips.
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