Crack Corn Dip (Printable)

Creamy corn and cheddar blend with jalapeños for an irresistible dip served warm or cold.

# 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 Make It:

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 without crushing kernels.
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 jalapeño quantity as desired for heat level preference.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if preparing for warm service.
06 - Preheat oven to 350°F. Bake for 20 to 25 minutes until mixture is bubbling and lightly golden on top.
07 - Remove from oven and let cool for 5 minutes before serving. Serve with tortilla chips.

# Expert Advice:

01 -
  • It disappears faster than any appetizer I've ever made, and people always ask for the recipe before they leave.
  • You can make it ahead and pull it straight from the fridge, or bake it until it's bubbly and golden.
  • The balance of sweet corn, creamy cheese, and spicy jalapeños hits every craving at once.
  • It comes together in one bowl with no fancy techniques or hard to find ingredients.
02 -
  • Don't skip softening the cream cheese or you'll spend ten minutes fighting lumps with a whisk.
  • Drain the whole kernel corn completely, extra liquid will make the dip watery and loose.
  • If you're baking it, use a shallow dish so the top gets golden and crispy instead of staying pale.
03 -
  • Use block cheese and shred it yourself, pre shredded cheese has coating that can make the dip grainy.
  • If the dip thickens too much in the fridge, stir in a tablespoon of milk to loosen it back up.
  • Taste the jalapeños before adding them, some batches are much hotter than others.
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