Crack Corn Dip (Print View)

Creamy, cheesy corn dip with a kick of jalapeño heat. Perfect warm or cold with chips.

# What You'll 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

# 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. 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 jalapeño heat 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 Insights:

01 -
  • It works whether you bake it until bubbly or serve it straight from the fridge, so you're never stuck with one plan.
  • The balance of creamy, sweet, and spicy hits in a way that keeps people coming back without feeling heavy.
  • You can stir it together in one bowl and have it ready before anyone even asks what's for snacks.
02 -
  • Drain the whole kernel corn thoroughly or the dip will turn watery and slide right off your chips.
  • Soften the cream cheese completely before mixing, cold cream cheese will never blend smoothly no matter how long you stir.
  • Taste before baking or chilling, the seasoning mellows as it sits so it should be slightly bold when raw.
03 -
  • Use block cheddar and shred it yourself, pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
  • If serving warm, pull it from the oven when the edges bubble but the center still jiggles slightly, it will firm up as it cools.
  • For a smoky twist, add a pinch of smoked paprika or a few dashes of hot sauce to the mix before baking.
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