Save to Pinterest My neighbor brought this to a backyard barbecue last summer, and I watched people scrape the bowl clean within twenty minutes. She laughed and said she always makes a double batch now because no one believes how fast it disappears. I asked for the recipe on the spot, scribbling it on a napkin while balancing a paper plate. The next weekend, I made it for my own friends, and the same thing happened: empty bowl, happy faces, requests for the recipe.
I started making this for every casual gathering, and it became my signature bring-along. One time, I forgot to label the heat level, and my friend's dad ate half the bowl before realizing how much jalapeño I'd added. He was sweating but smiling, reaching for more chips. Now I always set out a little flag noting mild, medium, or fire, and people appreciate the warning even if they ignore it.
Ingredients
- Cream cheese (8 oz, softened): This is the creamy foundation that holds everything together, so let it sit at room temperature for at least 30 minutes or it will clump.
- Sour cream (1 cup): Adds tang and loosens the texture so the dip stays scoopable even when cold.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar gives the best flavor, but mild works if you prefer a gentler taste.
- Whole kernel corn (15 oz can, drained): Provides sweet pops of texture throughout the dip.
- Cream-style corn (15 oz can): This thickens the dip and adds a natural sweetness that balances the heat.
- Green onions (½ cup, chopped): Fresh and mild, they add color and a light onion flavor without overpowering.
- Jalapeños (¼ to ½ cup, chopped): Start with less if you are nervous about heat, you can always stir in more after tasting.
- Garlic powder (1 teaspoon): Adds savory depth without the hassle of peeling and mincing fresh garlic.
- Onion powder (1 teaspoon): Reinforces the onion flavor and blends seamlessly into the creamy base.
- Salt and pepper: Essential for bringing all the flavors into focus, taste before serving and adjust as needed.
- Tortilla chips: Sturdy, salty, and perfect for scooping up every last bit.
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 with no lumps.
- Stir in the corn:
- Add both the drained whole kernel corn and the cream-style corn, folding gently with a spatula. The cream-style corn will make the mixture thicker and sweeter.
- Add the flavor:
- Fold in the shredded cheddar, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly distributed and the dip looks cohesive.
- Taste and adjust:
- This is your chance to make it your own. Add more jalapeños for heat, more salt for punch, or more cheese for richness.
- Choose your serving style:
- Transfer to a serving bowl if you want to serve it cold, or move it to a baking dish if you plan to warm it up. Both ways are delicious.
- Bake if serving warm:
- Preheat your oven to 350°F (175°C) and bake for 20 to 25 minutes until the top is bubbling and lightly golden. The edges will get crispy and irresistible.
- Rest and serve:
- Let the dip cool for about 5 minutes so no one burns their mouth on the first scoop. Serve with a big bowl of tortilla chips and watch it vanish.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd catered it. I laughed and told them it took me less time to make than it did to drive there. That moment made me realize that the best recipes are the ones that look impressive but feel easy, the kind you can pull off on a weeknight and still feel proud when people ask for seconds.
Serving Suggestions
This dip shines at casual gatherings where people can stand around and snack without fuss. I have served it cold at summer picnics and warm at winter game nights, and both versions disappear fast. Pair it with sturdy tortilla chips, but I have also seen people use crackers, celery sticks, or even spread it on toast. One friend heated leftovers and stirred them into scrambled eggs the next morning, which I thought was genius.
Make Ahead and Storage
You can mix everything together up to a day in advance, cover it tightly, and refrigerate until you are ready to serve or bake. The flavors actually meld and improve overnight, so this is a great option if you are prepping for a party. Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in the oven or microwave, adding a splash of sour cream if it looks dry.
Variations and Extras
This recipe is wonderfully flexible and welcomes small tweaks based on what you have or what you are craving. I have added crumbled bacon on top for a smoky, salty crunch that makes people lose their minds. Pepper jack cheese instead of cheddar amps up the heat, while mozzarella makes it milder and stretchier. If you love spice, try stirring in a spoonful of hot sauce or a pinch of cayenne.
- Top with extra shredded cheese and broil for a crispy, golden finish.
- Stir in a handful of chopped cilantro right before serving for a fresh, bright note.
- Use frozen corn if fresh is in season, just thaw and drain it well first.
Save to Pinterest This dip has earned a permanent spot in my rotation, and I hope it does the same for you. It is the kind of recipe that makes hosting feel effortless and keeps people talking long after the bowl is empty.
Recipe FAQs
- → Can I make this corn dip ahead of time?
Yes, prepare the dip up to 24 hours in advance. Cover tightly and refrigerate. If serving warm, add a few extra minutes to the baking time since it will start cold.
- → How spicy is this dip with jalapeños?
The heat level depends on personal preference. Start with ¼ cup jalapeños for mild spice, or use the full ½ cup for noticeable heat. Fresh jalapeños tend to be spicier than pickled ones.
- → What's the difference between serving warm versus cold?
Warm serving creates a bubbly, melted texture with golden edges—perfect for cold weather. Cold serving offers a fresh, creamy consistency ideal for summer. Both versions deliver the same delicious flavor profile.
- → Can I substitute frozen corn for canned?
Yes, thaw frozen corn completely and drain well before using. For the cream-style corn, you can purée some of the frozen corn with a splash of milk to mimic the texture.
- → What other toppings work well with this dip?
Try adding crumbled bacon, diced tomatoes, avocado chunks, or cilantro on top. A sprinkle of extra cheddar or a drizzle of hot sauce also enhances the presentation and flavor.
- → How long does the dip last in the refrigerator?
Store leftover dip in an airtight container for 3-4 days. The flavors may develop and intensify over time. Reheat gently in the microwave or oven if serving warm again.