Crack Corn Dip (Printable Version)

Creamy, cheesy corn dip with jalapeño kick. Perfect warm or cold.

# 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

# Directions:

01 - In a large mixing bowl, blend softened cream cheese and sour cream together using 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 without overmixing.
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 the dip to a serving bowl for cold serving, or to a baking dish if preparing warm version.
06 - Preheat oven to 350°F. Bake the dip in the baking dish for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and allow the dip to cool for 5 minutes before transferring to a serving vessel.
08 - Present the dip alongside tortilla chips for serving.

# Expert Advice:

01 -
  • It comes together in minutes and tastes like you spent all day in the kitchen.
  • You can make it ahead and just pop it in the oven when guests arrive, or serve it cold straight from the fridge.
  • The sweet corn balances the spicy jalapeños in a way that keeps people coming back for one more chip.
  • It works for everything from casual movie nights to holiday gatherings without any fuss.
02 -
  • Softening the cream cheese is non negotiable, cold cream cheese will leave you with lumps no amount of stirring will fix.
  • Drain the whole kernel corn thoroughly or the dip will be soupy, I once skipped this step and had to add extra cheese to thicken it back up.
  • If you're baking it, use a dish that can go from oven to table because this dip is best served hot and fresh.
  • Taste before you bake, once it's in the oven you can't adjust the seasoning easily.
03 -
  • Use a hand mixer to blend the cream cheese and sour cream, it makes the base impossibly smooth and takes half the effort of whisking by hand.
  • If you want a golden, crispy top, switch your oven to broil for the last 2 minutes of baking, but watch it closely so it doesn't burn.
  • Double the recipe if you're feeding more than six people, this dip has a way of disappearing faster than you expect.
  • For a smoky twist, add a pinch of smoked paprika or a dash of hot sauce before baking.
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