Crack Corn Dip (Printable)

Creamy blend of corn, cheddar, and jalapeños perfect for any gathering.

# 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 Steps:

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 the 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 dip and adjust seasoning or jalapeño level as desired for optimal flavor balance.
05 - Transfer the dip to a serving bowl for cold service, or to a baking dish if preparing to serve warm.
06 - Preheat oven to 350°F. Bake for 20 to 25 minutes until the dip is bubbling and lightly golden on top.
07 - Remove from oven and allow to cool for 5 minutes before serving to prevent burns and allow flavors to set.
08 - Transfer to a serving dish and serve with tortilla chips for dipping.

# Expert Tips:

01 -
  • It works hot from the oven or straight from the fridge, so you can adapt to your schedule without stress.
  • The balance of sweet corn and sharp cheddar with a jalapeño kick makes it impossible to stop at one scoop.
  • You can prep it the night before and just bake it when guests arrive, leaving you free to enjoy the party.
02 -
  • Make sure your cream cheese is truly softened or you'll spend ten minutes battling lumps, leave it out for an hour or microwave it in short bursts.
  • Drain the whole kernel corn well or the dip will turn soupy and slide right off your chips.
  • If you're baking it, use a dish with some depth so the dip heats evenly and doesn't dry out at the edges.
03 -
  • Shred your own cheddar from a block instead of using pre shredded, it melts smoother and doesn't have that weird coating.
  • If you want extra texture on top, sprinkle a little more cheese and some crushed tortilla chips before baking for a crunchy golden crust.
  • Taste the jalapeños before adding them all, some batches are way hotter than others and you can always add more but can't take it back.
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