Crack Corn Dip (Printer Version)

Creamy, spicy corn dip loaded with cheddar and jalapeños. Perfect warm or cold with chips.

# What You'll Need:

→ Dairy

01 - 8 ounces cream cheese, softened
02 - 1 cup sour cream
03 - 1½ cups shredded cheddar cheese

→ Vegetables

04 - 1 can (15 ounces) whole kernel corn, drained
05 - 1 can (15 ounces) 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 Make It:

01 - In a large mixing bowl, combine the softened cream cheese and sour cream. Blend with a hand mixer or whisk until smooth and fully combined.
02 - Add the whole kernel corn and cream-style corn to the mixture. Stir gently to incorporate without breaking down the corn 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 quantity as desired for your preferred heat level.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if you prefer to serve it warm.
06 - Preheat oven to 350°F. Bake the dip in the baking dish for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and allow the dip to cool for 5 minutes before serving.
08 - Transfer to a serving dish if needed and serve with tortilla chips.

# Expert Advice:

01 -
  • It works beautifully whether you bake it bubbly and golden or serve it straight from the fridge.
  • You can make it as mild or as fiery as your crowd can handle just by tweaking the jalapeños.
  • It comes together in one bowl with no fancy technique required.
  • Leftovers reheat like a dream and somehow taste even better the next day.
02 -
  • If your cream cheese isn't fully softened, you'll end up with stubborn lumps that refuse to blend no matter how hard you whisk.
  • Draining the whole kernel corn is essential or the dip will be soupy and sad instead of thick and scoopable.
  • Don't skip the resting time after baking, it needs those few minutes to set up and cool just enough to be safe.
03 -
  • Let the cream cheese sit out while you gather the other ingredients, it'll save you so much frustration later.
  • Taste a jalapeño piece before adding them all, heat levels vary wildly even within the same jar.
  • If the dip seems too thick after baking, stir in a tablespoon of milk to loosen it back up.
  • Use a sturdy spatula to scrape every bit from the bowl, there's too much flavor to waste.
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