Crack Corn Dip (Print Version)

Creamy corn and cheese blend with jalapeños for a crowd-pleasing appetizer perfect for any occasion.

# What You'll Need:

→ Dairy

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

→ Vegetables

04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) 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 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. Stir gently to incorporate without breaking down the kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed throughout.
04 - Taste the mixture and adjust seasoning or jalapeño quantity according to preference.
05 - Transfer dip to a serving bowl for cold serving, or to a baking dish if preparing for warm service.
06 - Preheat oven to 350°F. Bake for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and allow to cool for 5 minutes before serving.
08 - Transfer to serving dish and present with tortilla chips.

# Expert Tips:

01 -
  • It comes together in one bowl with no fancy techniques, so you can make it even when you're already running late.
  • The creamy, cheesy base with sweet corn and a kick of jalapeño hits every flavor note people crave at gatherings.
  • You can bake it for a bubbly, golden finish or serve it cold when it's too hot to turn on the oven.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded.
02 -
  • If your cream cheese is cold and hard, the dip will turn lumpy no matter how much you stir, so plan ahead and let it soften on the counter.
  • Drain the whole kernel corn thoroughly or the dip will get soupy, I learned this the hard way when I skipped that step and ended up with a watery mess.
  • Taste before you bake because once it's hot, adjusting seasoning becomes tricky and you'll have to wait for it to cool again.
  • If you're making it ahead, store it covered in the fridge and bring it to room temperature before baking so it heats evenly.
03 -
  • If you're baking it, sprinkle a little extra cheddar on top during the last five minutes for a golden, cheesy crust that looks impressive.
  • Make it the night before and let it sit in the fridge, the flavors will deepen and meld together in a way that makes it taste even better.
  • Keep a jar of pickled jalapeños on hand so you can adjust the heat on the fly without worrying about fresh peppers going bad.
  • Serve it in a shallow dish rather than a deep bowl so people can scoop from the edges where it's slightly cooler and less messy.
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