Save My neighbor brought this to a backyard barbecue last July, and I watched the bowl empty in under ten minutes. The creamy base studded with sweet corn and flecked with green had everyone hovering near the table. She scribbled the basics on a napkin for me, and I've been tweaking it ever since. Now it's the one thing people text me about before any gathering.
I made this for a potluck at work, and by the time I arrived, three people had already asked if I'd brought the corn dip. It sat on the break room table next to fancy charcuterie and homemade desserts, yet it was the first thing gone. One coworker stood guard by the bowl with a chip in hand, making sure he got the last bite. That's when I knew this recipe had earned its place in my regular rotation.
Ingredients
- Cream cheese (8 oz, softened): The creamy foundation that binds everything together, make sure it's truly soft or you'll fight lumps forever.
- Sour cream (1 cup): Adds tang and lightness, balancing the richness without making it heavy.
- 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 (1 can, 15 oz, drained): The sweet pops of texture that make every bite interesting, don't skip draining or it gets watery.
- Cream style corn (1 can, 15 oz): This thickens the dip and adds natural sweetness, it's the secret to that addictive consistency.
- Chopped green onions (½ cup): Fresh bite and color, they brighten up the richness beautifully.
- Chopped jalapeños (¼ to ½ cup, fresh or pickled): Start with less and taste as you go, pickled ones add vinegar tang while fresh bring pure heat.
- Garlic powder (1 teaspoon): Easier than fresh garlic here and distributes evenly without burning in the oven.
- Onion powder (1 teaspoon): Deepens the savory backbone quietly, you'd miss it if it wasn't there.
- Salt and pepper: Essential for bringing all the flavors into focus, taste before you bake.
- Tortilla chips for serving: Sturdy scoops are non negotiable, thin chips will snap and leave you frustrated.
Instructions
- Blend the creamy base:
- In a large mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or whisk to blend until the mixture is completely smooth and no lumps remain.
- Add the corn:
- Stir in the whole kernel corn and cream style corn gently, folding them through the creamy base until everything is evenly coated. The mixture will start to look thick and chunky in the best way.
- Fold in the flavor:
- Add the shredded cheddar, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix thoroughly so every scoop has a bit of everything.
- Taste and adjust:
- This is your chance to make it yours, add more jalapeños for heat, more salt for punch, or extra cheese because why not. Trust your palate.
- Choose your serving style:
- Transfer to a serving bowl if you're going cold, or to a baking dish if you want it warm and bubbly. Both versions have their fans.
- Bake if serving warm:
- Preheat your oven to 350°F (175°C) and bake for 20 to 25 minutes until the edges bubble and the top turns lightly golden. The smell will have people wandering into the kitchen.
- Rest and serve:
- Let it cool for 5 minutes so no one burns their tongue on molten cheese. Serve with sturdy tortilla chips and watch it disappear.
Save My sister brought this to Thanksgiving one year as a pre dinner snack, and we almost skipped the turkey because everyone filled up on it. We stood around the kitchen island, double dipping when no one was looking, laughing about how something so simple could steal the show. It's become our unofficial holiday starter now, and she won't let me make it because she claims ownership.
Make Ahead Magic
You can mix this up to a full day before you need it, cover it tightly, and stash it in the fridge. If you're baking it, just add an extra five minutes to the oven time since it'll be cold from the fridge. I've done this dozens of times for parties, and it's a lifesaver when you're juggling ten other dishes. The flavors actually meld and deepen overnight, so it tastes even better the next day.
Flavor Twists
Half a cup of crumbled bacon stirred in at the end turns this into a smoky, salty masterpiece that meat lovers can't resist. Pepper jack cheese instead of cheddar amps up the heat without adding more jalapeños, and mozzarella makes it milder and stretchier if you're serving kids. I've also added a handful of chopped cilantro for freshness, though that's divisive depending on your crowd. Play around and make it yours.
Serving and Storage
This dip is just as good cold as it is hot, so don't stress if you run out of oven space. I've served it chilled at summer picnics and warm at winter game nights, and both versions disappear fast. Leftovers keep in the fridge for up to three days, though I've rarely seen any survive that long. Reheat gently in the microwave or oven, adding a splash of milk if it's thickened up too much.
- Use a slow cooker on low to keep it warm during long parties without drying it out.
- Double the recipe if you're feeding more than eight people, trust me on this one.
- Pair it with sturdy scoop style tortilla chips, the thin restaurant style ones will betray you.
Save This dip has rescued me from empty handed panic more times than I can count, and it's never let me down. Make it once, and you'll understand why people start requesting it by name.
Recipe FAQ
- → Can I make this corn dip ahead of time?
Yes, prepare the dip up to 1 day in advance. Cover tightly and refrigerate until ready to serve. If serving warm, bake just before your gathering.
- → How do I adjust the spice level?
Start with ¼ cup chopped jalapeños for mild heat, or increase to ½ cup for medium spice. Fresh jalapeños tend to be hotter than pickled ones. Remove seeds and membranes for less heat.
- → What's the best way to serve this dip?
Serve warm with tortilla chips for the most appealing presentation. The dip becomes bubbly and lightly golden when baked at 350°F for 20-25 minutes. It's equally delicious chilled for quick preparation.
- → Can I substitute the cheddar cheese?
Absolutely. Pepper jack adds extra spice, mozzarella creates a milder flavor with better melt, or try Mexican blend for a twist. Keep the total quantity around 1½ cups shredded cheese.
- → What other mix-ins work well?
Cooked crumbled bacon adds smoky depth. Diced bell peppers provide color and crunch. Black beans complement the corn flavors, or add diced tomatoes for freshness.
- → How long does leftover dip keep?
Store in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or oven at 350°F until warmed through. Stir before serving.