Crack Corn Dip (Print version)

Creamy corn and cheese blend with spicy jalapeños. Serve warm or cold with chips.

# 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

# Directions:

01 - In a large mixing bowl, combine the softened cream cheese and sour cream. Blend with a hand mixer or whisk until smooth and fully combined.
02 - Add the whole kernel corn and cream-style corn. Stir gently to incorporate.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
04 - Taste and adjust seasoning or jalapeños as desired.
05 - Transfer the dip to a serving bowl for cold serving, 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 with tortilla chips.

# Expert Advice:

01 -
  • It works hot, cold, or room temperature, so theres no pressure to time it perfectly.
  • Every single person asks for the recipe, even the ones who claim they dont like corn.
  • You can make it the night before and actually enjoy your own party instead of hiding in the kitchen.
  • The ingredient list is short, but the flavor tastes like you fussed for hours.
02 -
  • If your cream cheese is not fully softened, you will end up with lumps no amount of stirring will fix, so be patient and let it sit out.
  • Draining the whole kernel corn is essential, extra liquid will make the dip soupy and sad.
  • Jalapeño heat varies wildly, so taste a tiny piece before you chop the whole thing in.
  • If you bake it, do not skip the resting time or the first person to dive in will regret it.
03 -
  • Use a hand mixer to blend the cream cheese and sour cream, it makes the texture impossibly smooth and saves your arm.
  • If you are baking it, sprinkle a little extra cheddar on top in the last 5 minutes for a golden, cheesy crust everyone will fight over.
  • Leftovers, if you are lucky enough to have any, make an incredible quesadilla filling the next day.
  • Serve it in a slow cooker on low if you need it to stay warm for hours at a party.
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