Crack Corn Dip (Print Version)

Creamy corn and cheese blend with jalapeños for a warm or cold appetizer perfect with tortilla chips.

# What You 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 fresh or pickled jalapeños

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - Salt and black pepper to taste

→ For Serving

11 - Tortilla chips

# How To Make:

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 to the cream mixture. Stir gently to incorporate without crushing kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
04 - Taste and adjust seasoning or jalapeño quantity as desired for preferred heat level.
05 - Transfer the dip to a serving bowl for cold service, or to a baking dish if preparing for warm serving.
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 with tortilla chips.

# Expert Advice:

01 -
  • It takes almost no skill but tastes like you spent hours in the kitchen perfecting it.
  • You can make it the night before and actually enjoy your own party instead of scrambling last minute.
  • The creamy, spicy, cheesy combination hits every craving at once.
  • It works hot or cold, so you're covered no matter what your oven situation looks like.
02 -
  • If your cream cheese is even a little bit cold, it will form stubborn lumps that never fully disappear, so let it soften completely before you start.
  • Draining the whole kernel corn is critical, that extra liquid will turn your thick, creamy dip into soup.
  • Jalapeño heat varies wildly depending on whether they're fresh or pickled, so always start with less and taste before adding more.
03 -
  • Let the baked dip sit for a full 5 minutes before serving, the bubbling mixture is molten at first and will burn mouths if you rush it.
  • If you're unsure about heat levels, set out extra chopped jalapeños on the side so guests can customize their own heat.
  • Store leftovers in an airtight container in the fridge for up to 3 days, reheat gently in the oven or microwave.
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