Save to Pinterest The bowl was nearly empty before I realized I hadn't even served dinner yet. My neighbor had brought over a version of this dip to a backyard cookout, and I watched people hover around it like moths to a porch light. The combination of sweet corn and sharp cheddar with just enough jalapeño heat to keep you reaching for another chip was impossible to resist. I asked for the recipe on the spot, scribbled it on a napkin, and have been making my own version ever since. It's become my go-to whenever I need something that disappears fast and makes people happy.
I made this for a potluck once and forgot to label it, so people kept asking who brought the corn thing. By the end of the night, three different guests had texted me for the recipe. One friend admitted she ate it with a spoon in her car on the way home because she couldn't wait. That's when I knew this dip had serious staying power. It's not fancy, but it has this magical ability to turn any gathering into a success without you breaking a sweat.
Ingredients
- Cream cheese (8 oz): Softening it fully is key so it blends smoothly without lumps; I leave mine on the counter for about an hour before starting.
- Sour cream (1 cup): This adds tang and keeps the dip creamy even after baking, balancing the richness of the cheese.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar gives the best flavor, but I've used mild when that's what I had and it still turned out great.
- Whole kernel corn (15 oz can): Drain it well or the dip gets watery; I even pat it dry with a paper towel sometimes.
- Cream-style corn (15 oz can): This is what makes the dip so luscious and sweet, creating pockets of corn flavor throughout.
- Green onions (½ cup): They add a fresh bite and a little color; use both the white and green parts for the best flavor.
- Jalapeños (¼ to ½ cup): Start with less if you're not sure about heat; you can always stir in more, but you can't take it back.
- Garlic powder (1 teaspoon): I prefer this over fresh garlic here because it distributes evenly and doesn't overpower the corn.
- Onion powder (1 teaspoon): Adds a savory depth without the crunch of raw onion, which some people don't love in dips.
- Salt and pepper: Taste before you add too much salt, especially if you're using canned corn, which can already be salty.
Instructions
- Blend the creamy base:
- In a large bowl, beat the softened cream cheese and sour cream together until they're completely smooth and no lumps remain. This takes about a minute with a hand mixer, or a bit longer if you're whisking by hand.
- Stir in the corn:
- Add both the whole kernel and cream-style corn, folding gently so you don't break up the kernels too much. The mixture will look thick and wonderfully corny.
- Mix in the flavor:
- Fold in the cheddar, green onions, jalapeños, garlic powder, onion powder, salt, and pepper until everything is evenly distributed. Don't overmix; you want it just combined.
- Taste and adjust:
- This is your chance to make it yours. Add more jalapeños if you want heat, more salt if it needs it, or even a pinch of smoked paprika for depth.
- Choose your serving style:
- If you're serving it cold, transfer to a serving bowl, cover, and refrigerate until ready. If you want it warm, spread it into a greased baking dish.
- Bake until bubbly:
- Preheat your oven to 350°F and bake for 20 to 25 minutes until the edges bubble and the top turns lightly golden. The smell will fill your kitchen and make everyone impatient.
- Let it rest:
- Let the dip cool for about 5 minutes before serving so no one burns their mouth on molten cheese. Serve with sturdy tortilla chips that can handle the creamy weight.
Save to Pinterest One winter evening, I served this warm straight from the oven during a snowstorm when friends got stranded at my place. We sat around the coffee table with a mountain of chips, double-dipping shamelessly, and laughing about nothing in particular. That dip, more than anything fancy I could have made, turned an inconvenience into one of those nights we still talk about. Food like this has a way of making ordinary moments feel special.
Make It Your Own
I've learned this dip is incredibly forgiving and loves experimentation. Swap the cheddar for pepper jack if you want more heat, or try a mix of mozzarella and cheddar for extra gooeyness. Crumbled bacon is a game changer if you're not keeping it vegetarian; just cook it crispy and fold it in at the end. I've also added a handful of chopped cilantro for freshness, and once I stirred in some diced red bell pepper for color and crunch. The base is so solid that you can riff on it endlessly and it still works.
Serving and Storage
This dip is a champion at parties because it holds up whether you serve it hot or cold. If you're taking it somewhere, I recommend baking it at home, then reheating it in a slow cooker on low to keep it warm without drying out. Leftovers, if you're lucky enough to have any, keep in the fridge for up to three days in an airtight container. I've been known to reheat a spoonful in the microwave and eat it on a baked potato, which is absolutely not a normal use but completely delicious. Cold leftovers are also fantastic spread on a tortilla with some shredded chicken for a quick quesadilla.
What to Serve With It
Tortilla chips are the classic choice, and I always buy the sturdy, restaurant-style ones that won't snap under pressure. But I've also served this with crackers, pita chips, and even celery sticks when I was pretending to be healthy. It pairs beautifully with other party foods like salsa, guacamole, or a simple veggie tray.
- Use thick, scoopable chips that can handle the creamy, chunky texture without breaking.
- If you're serving a crowd, set out a second bowl of chips halfway through so people don't fight over the last few.
- A sprinkle of fresh cilantro or extra green onions on top before serving makes it look like you tried harder than you did.
Save to Pinterest This dip has saved me more times than I can count, from last-minute gatherings to planned parties where I needed something foolproof. It's one of those recipes that makes you look like a star without demanding much from you in return.
Recipe FAQs
- → Can I make this corn dip ahead of time?
Absolutely. Prepare the dip up to 24 hours in advance, cover tightly, and refrigerate. When ready to serve, either enjoy chilled or bake at 350°F for 20-25 minutes until bubbly and golden.
- → How spicy is this corn dip?
The heat level is easily adjustable. Use ¼ cup chopped jalapeños for mild flavor or increase to ½ cup for medium spice. Pickled jalapeños offer a tangier heat, while fresh ones provide sharper kick.
- → What other cheeses work well in this dip?
While sharp cheddar provides classic flavor, pepper jack adds extra spice, mozzarella creates incredible stretch, or a Mexican blend offers variety. Mix and match to discover your perfect combination.
- → Can I use frozen corn instead of canned?
Yes. Thaw frozen corn completely and drain well before using. You'll need approximately 2 cups thawed corn kernels to replace the canned whole kernel corn.
- → What can I serve with this besides tortilla chips?
Focaccia crackers, pita chips, vegetable sticks, or crusty bread all work beautifully. For a lighter option, try bell pepper slices or cucumber rounds for dipping.
- → How long does this dip last in the refrigerator?
Properly stored in an airtight container, this corn dip keeps well for 3-4 days refrigerated. Reheat gently in the microwave or oven before serving again.