Crack Corn Dip (Printable)

Creamy corn dip with jalapeños, cheddar, and cream cheese. Perfect for parties and game day snacking.

# Ingredient list:

→ 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

# Cooking steps:

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, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
04 - Taste and adjust seasoning or jalapeño level as desired.
05 - Transfer dip to a serving bowl for cold service, 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.
08 - Serve with tortilla chips.

# Expert advice:

01 -
  • It disappears faster than any other appetizer I've ever made, which means less cleanup and more compliments.
  • You can make it the night before and bake it right before guests arrive, or serve it cold straight from the fridge with zero fuss.
  • The creamy texture with pops of corn and the kick of jalapeño creates a flavor combination that feels indulgent but comes together in minutes.
02 -
  • Soften the cream cheese completely before mixing, or you'll end up with stubborn lumps no amount of stirring will fix.
  • Drain the whole kernel corn well, because extra liquid will make the dip runny and prevent it from setting properly when baked.
  • Taste before baking or serving, because once it's hot or chilled, adjusting seasoning becomes much harder.
03 -
  • Shred your own cheese from a block instead of using pre-shredded, because the anti-caking agents in bagged cheese can make the dip grainy and prevent smooth melting.
  • Let the baked dip rest for five full minutes before serving, or the first person to dive in will end up with a burned mouth and you'll feel terrible.
  • Keep a backup bag of tortilla chips on hand, because you will run out faster than you think and someone will always ask for more.
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