Crack Corn Dip (Printable)

Sweet corn, cream cheese, jalapeños, and cheddar blend into an irresistible warm or cold party dip.

# 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

# How to Make It:

01 - In a large mixing bowl, combine softened cream cheese and sour cream. Blend with hand mixer or whisk until smooth and fully incorporated.
02 - Add whole kernel corn and cream-style corn to the cream cheese mixture. Stir gently to combine.
03 - Fold in shredded cheddar cheese, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed throughout.
04 - Taste the mixture and adjust seasoning or jalapeño quantity according to preference.
05 - Transfer dip to serving bowl for cold service or to baking dish if preparing warm version.
06 - Preheat oven to 350°F. Bake for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and allow to cool for 5 minutes before serving.
08 - Transfer to serving dish and accompany with tortilla chips.

# Expert Advice:

01 -
  • It works hot from the oven or straight from the fridge, so you can skip the last minute scramble if your day gets hectic.
  • The creamy base balances the heat so perfectly that even my spice-wary friends go back for seconds without hesitation.
  • You can assemble it the night before and just slide it in the oven when guests arrive, giving you time to actually enjoy your own party.
02 -
  • If your cream cheese is cold and hard, the dip will have stubborn lumps no amount of stirring will fix, so patience with softening saves you frustration.
  • Draining the whole kernel corn thoroughly is critical, or the dip turns soupy and slides right off your chips in sad, watery puddles.
  • Jalapeño heat varies wildly depending on the pepper, so always start with less and add more after tasting to avoid a dip so spicy no one can eat it.
03 -
  • Shred your own cheddar from a block instead of using pre-shredded, which has anti-caking agents that prevent it from melting into smooth, gooey perfection.
  • If the dip seems too thick after mixing, stir in a tablespoon or two of milk to loosen it, especially if you're serving it cold and want it more scoopable.
  • Bake the dip in individual ramekins for single-serve portions at dinner parties, which looks fancy and prevents double-dipping drama.
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