Crack Corn Dip (Printable)

Creamy blend of sweet corn, cream cheese, cheddar, and jalapeños. Perfect warm or cold with tortilla chips for parties and game day.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1.5 cups shredded cheddar cheese

→ Vegetables

04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) cream-style corn
06 - 0.5 cup chopped green onions
07 - 0.25 to 0.5 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

# Step-by-step Directions:

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 without crushing kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed throughout.
04 - Taste and adjust seasoning or jalapeño quantity as desired for preferred heat level.
05 - Transfer 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.
08 - Present dip with tortilla chips for dipping.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you fussed over it for hours.
  • You can serve it cold straight from the fridge or bake it until bubbly and golden, depending on your mood or the weather.
  • The creamy, cheesy base with pops of sweet corn and spicy jalapeño hits every flavor note people crave.
  • It's endlessly adaptable, so you can dial the heat up or down and toss in bacon or swap cheeses without a second thought.
02 -
  • If your cream cheese isn't fully softened, you'll end up with lumps no amount of stirring will fix, so plan ahead or microwave it in short bursts.
  • Draining the whole kernel corn thoroughly is non-negotiable; I once skipped it and the dip turned soupy and sad.
  • Taste before baking because once it's hot, adjusting seasoning becomes messy and uneven.
03 -
  • Let the dip sit for 10 minutes after mixing and before baking; the flavors meld together and taste even better.
  • If you're making it ahead, assemble everything and refrigerate unbaked, then pop it in the oven right before guests arrive so it's hot and bubbly when they walk in.
  • A little squeeze of lime juice stirred in at the end brightens the whole thing and cuts through the richness in the best way.
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