Crack Corn Dip (Printable Version)

Creamy corn blend with jalapeños, cheddar, and cream cheese. Serve warm or cold with chips.

# What You'll 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 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

# Directions:

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 mixture. Stir gently to incorporate.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
04 - Taste the dip and adjust seasoning or jalapeño level as desired.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if serving warm.
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. Serve with tortilla chips.

# Expert Tips:

01 -
  • It comes together in minutes with mostly pantry staples you probably already have.
  • The creamy, cheesy base with sweet corn and spicy jalapeños hits every craving at once.
  • You can serve it cold straight from the fridge or bake it until bubbly and golden.
  • It scales up easily for big crowds and never fails to impress.
02 -
  • Softening the cream cheese fully is non-negotiable, cold cream cheese will leave you with lumps no amount of stirring can fix.
  • Drain the whole kernel corn well or the dip will be watery and thin.
  • If baking, use a shallow dish so the top gets golden and bubbly instead of staying pale and soft.
  • Taste before serving because canned corn varies in saltiness and you may need to adjust seasoning.
03 -
  • Use a hand mixer to blend the cream cheese and sour cream, it makes the base silky smooth in seconds.
  • If serving a crowd, double the recipe and bake in a 9x13 inch dish so everyone gets enough.
  • Warm dip stays creamy longer if you keep it in a slow cooker on low after baking.
  • Do not skip the resting time after baking, it lets the dip thicken slightly and makes scooping easier.
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