Save My neighbor brought this dip to a block party on a sweltering August evening, and I watched the bowl empty in under ten minutes. The combination of sweet corn and spicy jalapeños had everyone going back with loaded chips, ignoring the other tables entirely. I cornered her by the drinks cooler and wouldn't leave until she promised me the recipe. Now it's the dish I'm asked to bring everywhere, and I've stopped pretending I mind the reputation.
I made this for my son's birthday party last spring, and his teenage friends hovered around the kitchen island like I was handing out concert tickets. One kid asked if I'd consider catering his graduation party. I laughed, but his mom texted me two days later asking if the offer was serious. That's when I realized this dip had some kind of magic beyond just tasting good.
Ingredients
- Cream cheese (8 oz, softened): Let it sit on the counter for at least an hour so it blends smoothly without lumps that ruin the creamy texture.
- Sour cream (1 cup): This adds tang and keeps the dip from feeling too heavy, plus it thins the cream cheese just enough for easy mixing.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar gives the best flavor punch, but mild works if you're feeding kids who complain about strong cheese.
- Whole kernel corn (15 oz can, drained): Drain it well or you'll end up with a watery mess that slides off your chips instead of clinging.
- Cream-style corn (15 oz can): This is what makes the dip cohesive and sweet, binding everything together in a way whole kernels alone can't manage.
- Green onions (½ cup chopped): The fresh bite cuts through all that richness, and the green flecks make it look less like a beige blob.
- Jalapeños (¼ to ½ cup chopped): Start with less if you're unsure, because you can always stir in more but you can't take the heat back out.
- Garlic powder (1 teaspoon): Fresh garlic can overpower when it bakes, so the powder gives steady background flavor without drama.
- Onion powder (1 teaspoon): It deepens the savory notes without adding moisture or chunks that some people pick around.
- Salt and pepper: Taste before you bake because canned corn and cheese both bring salt, and it's easy to overdo it.
- Tortilla chips: Sturdy, restaurant-style chips hold up best under the weight of a loaded scoop.
Instructions
- Blend the creamy base:
- Beat the softened cream cheese and sour cream together with a hand mixer until completely smooth, scraping down the sides so no lumps hide at the bottom. This takes about two minutes and makes all the difference in texture.
- Stir in the corn:
- Add both the drained whole kernel corn and the cream-style corn, folding gently with a spatula so you don't crush the kernels. The mixture will look soupy, but the cream-style corn is doing its job.
- Fold in the flavor:
- Mix in the shredded cheddar, green onions, jalapeños, garlic powder, onion powder, salt, and pepper until everything is evenly distributed. Don't overmix or the cheese will start clumping instead of melting smoothly later.
- Taste and adjust:
- Grab a chip and taste the raw dip (it's safe, don't worry) to check if you need more heat, salt, or pepper. This is your last chance to fix it before baking.
- Choose your serving style:
- Transfer to a serving bowl if you want it cold, or spread it into a greased baking dish if you're going for the warm, bubbly version. Either way works beautifully.
- Bake if serving warm:
- Set your oven to 350°F and bake for 20 to 25 minutes until the edges bubble and the top turns lightly golden. The smell will drive everyone into the kitchen before the timer even goes off.
- Cool briefly:
- Let it rest for five minutes so the dip thickens slightly and doesn't burn anyone's mouth on the first eager bite.
- Serve immediately:
- Set out the tortilla chips and watch people gather. The dip will stay warm and scoopable for about thirty minutes if you don't devour it first.
Save Last fall, I brought this to a potluck where I didn't know anyone except the host. By the end of the night, three people had added me on social media just to ask for the recipe, and one woman invited me to her book club. I'm convinced this dip has better networking skills than I do. It's become my secret weapon for breaking the ice in rooms full of strangers.
Make Ahead Magic
I assemble this the night before almost every time now, covering the dish tightly with plastic wrap and stashing it in the fridge. The flavors meld overnight, and the next day I just pull off the wrap, slide it in the oven, and pretend I'm effortlessly organized. You can keep it cold for up to 24 hours before baking, which takes all the stress out of party prep. If you're serving it cold, you can make it up to two days ahead and just give it a stir before setting it out.
Flavor Twists That Work
I've played with this recipe more times than I can count, and a few variations have become regulars in my rotation. Crumbled bacon (about half a cup) adds a smoky richness that makes people close their eyes when they taste it. Pepper jack cheese instead of cheddar amps up the heat without adding more jalapeños, which is perfect when you want spice without visible pepper pieces. A handful of chopped cilantro stirred in at the end brings a fresh, bright note that cuts through all the creamy dairy.
Serving and Storage Tips
This dip is just as good cold as it is hot, which means you can adjust to your schedule and your crowd. If you're heading to a picnic or outdoor event, keep it in a cooler and serve it chilled with no reheating required. Leftovers (if you somehow have any) keep in an airtight container in the fridge for up to three days and taste fantastic reheated in the microwave or eaten cold straight from the container at midnight. I've done both more times than I'll admit.
- Use a slow cooker on low to keep the dip warm for hours during long parties without it drying out or scorching on the edges.
- Garnish with extra green onions or a sprinkle of shredded cheese right before serving to make it look fresh and intentional.
- Double the recipe if you're feeding more than ten people, because this disappears faster than you think and disappointed faces aren't fun.
Save Every time I make this, someone asks for the recipe, and I'm always happy to share because good food should never be a secret. It's become the dish that turns casual gatherings into the kind of nights people remember, and that's worth every single jalapeño I've ever chopped.
Recipe Help & Answers
- → Can I make this dip ahead of time?
Yes, you can prepare the dip up to 1 day in advance. Simply cover it tightly and refrigerate until you're ready to serve it cold or bake it warm.
- → Is this dip served hot or cold?
This dip is delicious both ways. Serve it cold straight from the refrigerator, or bake it at 350°F for 20-25 minutes until bubbling and golden for a warm appetizer.
- → How spicy is this dip?
The heat level is adjustable. Start with ¼ cup of jalapeños for mild heat, or use up to ½ cup for more kick. You can use fresh or pickled jalapeños based on your preference.
- → What can I add to customize this dip?
Add ½ cup of cooked, crumbled bacon for extra flavor. You can also substitute pepper jack or mozzarella cheese for the cheddar to create different flavor profiles.
- → How long does this dip last in the refrigerator?
Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving if you prefer it warm.
- → What should I serve with this dip?
Tortilla chips are the classic pairing, but you can also serve it with crackers, pita chips, fresh vegetables, or toasted baguette slices.