Crack Corn Dip (Printable)

Creamy, cheesy corn dip with jalapeños and cheddar. 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 Steps:

01 - In a large mixing bowl, combine softened cream cheese and sour cream. Blend with hand mixer or whisk until smooth and fully combined.
02 - Add whole kernel corn and cream-style corn. Stir gently to incorporate without breaking down kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed throughout.
04 - Taste and adjust seasoning levels or jalapeño quantity as desired for heat preference.
05 - Move dip to a serving bowl for cold service or to a baking dish if preparing warm version.
06 - Preheat oven to 350°F. Transfer dip to baking dish and bake for 20 to 25 minutes until bubbling and lightly golden on surface.
07 - Remove from oven and allow to rest for 5 minutes before serving to prevent burns and allow flavors to settle.
08 - Transfer to serving bowl and serve alongside tortilla chips.

# Expert Tips:

01 -
  • It vanishes faster than any dip I've ever made, which means less cleanup and more compliments.
  • You can make it completely ahead and just pop it in the oven when guests arrive, leaving you free to actually enjoy the party.
  • The combination of creamy and crunchy, sweet and spicy hits every craving at once.
  • It works both warm and cold, so it's perfect no matter the season or your energy level that day.
02 -
  • If your cream cheese isn't fully softened, you'll end up with stubborn lumps no amount of stirring will fix, so plan ahead and leave it on the counter.
  • Drain that whole kernel corn completely or the dip will be watery and sad, I learned this the hard way at a Super Bowl party.
  • Taste before you bake because once it's hot and bubbly, adjusting seasoning becomes a messy guessing game.
03 -
  • Use a hand mixer to blend the cream cheese and sour cream, it takes 30 seconds and guarantees a perfectly smooth base every single time.
  • If you want a little char and extra flavor on top, switch your oven to broil for the last 2 minutes of baking, but don't walk away or it'll go from golden to burnt in a blink.
  • Bring the dip to room temperature before baking if it's been in the fridge, cold dip takes forever to heat through and the edges can dry out.
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