Save My neighbor brought this to a block party last summer, and I watched the bowl empty in under ten minutes. People kept circling back, scooping up another chip, muttering things like "what's in this?" with their mouths half full. I cornered her by the drinks table and got the recipe on a torn envelope. Now it's the only dip I bring anywhere, and I've stopped feeling guilty about how easy it is to make.
I made this for a football watch party once and forgot to set a timer. The top got darker than I intended, almost caramelized at the edges, and I panicked. Turns out those crispy, cheesy bits were everyone's favorite part. Someone actually scraped the dish clean with a chip and called it "the best mistake ever." I've never worried about overbaking it since.
Ingredients
- Cream cheese (8 oz, softened): This is your creamy base, so let it sit on the counter for at least 30 minutes or you'll be wrestling with cold chunks that refuse to blend smoothly.
- Sour cream (1 cup): It adds tang and loosens the dip just enough to make it scoopable without being runny.
- 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): Drain it well or the dip will get watery and sad.
- Cream-style corn (1 can, 15 oz): This brings sweetness and body, don't skip it even if it looks a little weird going in.
- Green onions (½ cup, chopped): They add a fresh bite that cuts through all the richness, use both the white and green parts.
- Jalapeños (¼ to ½ cup, chopped): Start with less if you're not sure, you can always stir in more but you can't take the heat back out.
- Garlic powder (1 teaspoon): A little goes a long way, it deepens the flavor without overpowering.
- Onion powder (1 teaspoon): This adds a savory backbone that makes everything taste more intentional.
- Salt and pepper: Taste as you go, canned corn can be salty so adjust accordingly.
- Tortilla chips: Thick, sturdy ones are best, thin chips will snap under the weight of this dip.
Instructions
- Blend the creamy base:
- In a large mixing bowl, beat the softened cream cheese and sour cream together with a hand mixer or whisk until completely smooth with no lumps. If you see streaks, keep going for another minute.
- Stir in the corn:
- Add both the drained whole kernel corn and the cream-style corn, folding gently with a spatula until everything is evenly mixed. The texture will start to look chunky and thick, that's exactly right.
- Fold in the flavor:
- Add the shredded cheddar, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Stir until every spoonful looks like it has a little bit of everything.
- Taste and adjust:
- Grab a chip and take a taste, this is your chance to add more jalapeños, salt, or pepper. Trust your instincts, you know what you like.
- Choose your serving style:
- For cold dip, transfer to a serving bowl, cover, and refrigerate until ready to serve. For warm dip, preheat your oven to 350°F and spread the mixture into a baking dish.
- Bake until bubbly:
- If you're going warm, bake for 20 to 25 minutes until the edges are bubbling and the top is lightly golden. The smell will tell you when it's ready, it gets almost nutty and irresistible.
- Rest and serve:
- Let the dip cool for 5 minutes so nobody burns their tongue on the first bite. Serve with a big pile of tortilla chips and watch it disappear.
Save A friend once told me she made this for her book club and they abandoned the discussion entirely to focus on the dip. She said they rescheduled the meeting just so they could finish talking about the actual book. I think about that every time I make it, how food has this way of pulling people out of their plans and into the moment.
Make Ahead Magic
I've made this the night before more times than I can count, and it's always better for it. The flavors marry overnight in the fridge, and the jalapeños mellow just enough to let the sweetness of the corn come through. Just pull it out 20 minutes before guests arrive if you're serving it cold, or slide it straight into the oven if you want it warm. Either way, you're not stuck in the kitchen while everyone else is having fun.
Mix-Ins Worth Trying
I once had leftover bacon from breakfast and crumbled half a cup into the dip on a whim. It added a smoky, salty crunch that people are still asking about. You could also try pepper jack instead of cheddar for extra kick, or fold in some diced red bell pepper for sweetness and color. I've even seen someone add a handful of chopped cilantro at the end, and while I was skeptical, it actually worked.
Serving Suggestions
Tortilla chips are the classic move, but I've also served this with crackers, sliced baguette, and even celery sticks when someone at the party was trying to be virtuous. It's thick enough to sit on a sturdy cracker without sliding off, and the flavor is bold enough to stand up to anything you dip in it.
- Use a slow cooker on low to keep the dip warm for hours during a long party.
- Double the batch if you're feeding more than ten people, this goes fast.
- Sprinkle extra shredded cheese on top before baking for a golden, crispy crust.
Save This dip has carried me through more potlucks, game days, and last-minute gatherings than I can count. It's the kind of recipe that makes you look like you know what you're doing, even when you're just winging it.
Recipe FAQs
- → Can this be made ahead of time?
Prepare up to 24 hours in advance. Cover tightly and refrigerate until ready to serve cold or bake.
- → How do I adjust the spice level?
Use ¼ cup jalapeños for mild heat or increase to ½ cup for more kick. Remove seeds from fresh peppers to reduce intensity.
- → What's the difference between warm and cold versions?
Warm version becomes bubbly with melted cheese after 20-25 minutes at 350°F. Cold version offers creamy texture and quicker preparation.
- → Can I substitute the cheeses?
Try pepper jack for extra spice, mozzarella for mild creaminess, or a Mexican blend for varied flavor profiles.
- → What else can I add?
Cooked crumbled bacon adds smoky depth. Rotel tomatoes with green chilies bring extra texture and tang.
- → How long does it keep?
Store in the refrigerator for 3-4 days in an airtight container. Reheat warm portions gently in the microwave.