Crack Corn Dip (Print Version)

Creamy, spicy corn blend with cheddar and jalapeños

# 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

# Method:

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 breaking down kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed throughout.
04 - Taste the mixture and adjust seasoning or jalapeño quantity as desired for preferred heat level.
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. Transfer dip to baking dish and bake for 20 to 25 minutes until mixture is bubbling and lightly golden on top.
07 - Remove from oven and allow to cool for 5 minutes before serving to set texture and prevent burns.
08 - Transfer to serving bowl if needed and serve with tortilla chips.

# Expert Advice:

01 -
  • It takes less than 15 minutes to throw together, and you can serve it cold if you're in a hurry.
  • The creamy base with bursts of sweet corn and jalapeño heat creates a flavor that keeps people coming back for one more chip.
  • It works for any occasion, from casual movie nights to packed game day spreads.
02 -
  • If your cream cheese isn't fully softened, you'll end up with lumps that refuse to blend no matter how long you stir.
  • Draining the whole kernel corn is essential or the dip will turn soupy and slide right off your chips.
  • Tasting before serving is the only way to know if you need more heat or salt, every batch is slightly different.
03 -
  • Use block cheese and shred it yourself, pre-shredded cheese has coatings that can make the dip grainy.
  • If the dip looks too thick, stir in a tablespoon or two of milk to loosen it up.
  • Leftovers can be reheated in the microwave or oven, and they taste just as good the next day.
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