Pin My neighbor showed up at my door one evening with a warm casserole dish wrapped in a towel, steam still curling from the edges. She called it her crack corn dip and warned me I wouldn't be able to stop eating it. Standing in my kitchen with a chip in one hand and the dish in the other, I realized she wasn't exaggerating. The creamy, spicy, slightly sweet combination had me reaching back in before I'd even finished chewing.
I brought this to a potluck once and watched a group of friends hover around the table, dipping chip after chip without saying much. Someone finally broke the silence to ask if there was more in the kitchen. There wasn't, and I learned my lesson: always double the batch.
Ingredients
- Cream cheese (8 oz, softened): This is the creamy base that holds everything together, so let it sit on the counter for at least 30 minutes before you start.
- Sour cream (1 cup): Adds tang and keeps the dip smooth and spreadable, even when it cools down.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar gives the best flavor, but mild works if that's what you have on hand.
- Whole kernel corn (15 oz can, drained): Provides little bursts of sweetness and texture in every bite.
- Cream style corn (15 oz can): This makes the dip extra creamy and adds a subtle corn flavor throughout.
- Green onions (½ cup, chopped): A fresh, mild bite that brightens up all the richness.
- Jalapeños (¼ to ½ cup, chopped): Start with less if you're nervous about heat, you can always stir in more after tasting.
- Garlic powder (1 teaspoon): A little goes a long way and keeps the flavor balanced without overpowering the corn.
- Onion powder (1 teaspoon): Adds depth without the bite of raw onion.
- Salt and pepper: Taste as you go, the canned corn and cheese already bring some saltiness.
- Tortilla chips: Sturdy ones work best, thin chips tend to break under the weight of this thick, loaded dip.
Instructions
- Blend the creamy base:
- In a large bowl, beat the softened cream cheese and sour cream together until smooth and fluffy. If the cream cheese is still cold, you'll end up with lumps, so give it time to soften first.
- Stir in the corn:
- Add both cans of corn and fold them in gently with a spatula. The mixture will look thick and chunky, and that's exactly what you want.
- Add the flavor:
- Fold in the cheddar cheese, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly distributed and you can see flecks of green and orange throughout.
- Taste and adjust:
- Grab a chip and taste it now. Add more jalapeños if you want heat, more salt if it tastes flat, or a pinch of pepper for extra warmth.
- Serve cold or bake:
- For cold dip, transfer to a serving bowl and refrigerate until ready to serve. For warm dip, spread into a baking dish and bake at 350°F for 20 to 25 minutes until bubbling and lightly golden on top.
- Let it rest:
- If you baked it, let the dip cool for 5 minutes before serving. This helps it set just enough so it clings to the chip instead of sliding off.
Pin One night I made this for a small gathering and forgot to label it. My friend with a low spice tolerance took a huge scoop and spent the next five minutes fanning her mouth. Now I always warn people about the jalapeños, and I keep a mild batch on standby.
Make Ahead and Storage
You can mix this up to a day ahead, cover it tightly, and keep it in the fridge until you're ready to serve or bake. If you're planning to bake it, pull it out about 20 minutes early so it's not ice cold going into the oven. Leftovers keep for up to three days in an airtight container, and they taste just as good cold the next day.
Serving Suggestions
Tortilla chips are the obvious choice, but I've also served this with crackers, sliced baguette, and even celery sticks for anyone trying to keep things lighter. It's hearty enough to work as a side dish at a barbecue, and I've even spread leftovers on a quesadilla for lunch the next day. One friend used it as a topping for baked potatoes, and I can't say I blame her.
Variations and Swaps
If you want to add bacon, cook and crumble about half a cup and fold it in with the cheese. Pepper jack cheese makes it spicier, while mozzarella keeps it mild and extra stretchy. You can use fresh corn cut off the cob if it's summer, just sauté it first to bring out the sweetness.
- Swap sour cream for Greek yogurt if you want extra protein and tang.
- Add a handful of chopped cilantro for a fresh, herby kick.
- Sprinkle crushed tortilla chips or breadcrumbs on top before baking for a crunchy crust.
Pin This dip has become my go to whenever I need to bring something people will actually remember. It's simple, reliable, and gone before I even get a second helping.
Recipe Q&A
- → Can I make this corn dip ahead of time?
Yes, prepare up to 1 day in advance. Cover tightly and refrigerate until ready to serve. If serving warm, add 5-10 minutes to the baking time since it will be chilled.
- → What's the difference between serving warm versus cold?
Warm serving creates a bubbly, golden topping with melted cheese throughout, perfect for cold weather gatherings. Cold serving maintains a fresh, chunky texture ideal for summer parties and potlucks. Both methods deliver delicious results.
- → How can I adjust the spice level?
Start with ¼ cup chopped jalapeños for mild heat. Increase to ½ cup for medium spice, or use fresh jalapeños instead of pickled for more intense heat. Removing jalapeño seeds reduces the kick significantly.
- → What other ingredients can I add?
Cooked crumbled bacon adds smoky depth. Pepper jack cheese brings extra spice. Diced green peppers or pimentos add color and mild flavor. A squeeze of lime juice brightens the creamy richness.
- → Can I substitute the corn?
Frozen corn kernels work well instead of canned. Fresh corn requires blanching briefly before use. For a different texture, try adding drained diced tomatoes or black beans, though this alters the traditional flavor profile.
- → How long does leftover dip last?
Store in an airtight container in the refrigerator for 3-4 days. Reheat baked portions in the microwave at 30-second intervals, stirring between each. The texture may thicken when chilled—add a splash of milk to restore creaminess.