Crack Corn Dip

My neighbor brought this to a block party last summer, and I watched people scrape the bowl clean within twenty minutes. She wouldn't share the recipe until I traded her my lemon bar secret. Now it's the only thing people ask me to bring when there's a gathering, and I've learned to double the batch before I even leave the house.

The first time I made it for my son's football team, I served it cold straight from the fridge because I ran out of oven space. Half the kids said it was better that way, and the other half waited for me to bake a second dish. That's when I realized this dip doesn't pick sides, it just wins either way.

Ingredients

• Cream cheese (8 oz, softened): This is your creamy foundation, and it must be soft or you'll end up with lumps no amount of stirring will fix.
• Sour cream (1 cup): It adds tang and keeps the dip from feeling too heavy, balancing out all that cheese.
• Shredded cheddar cheese (1 ½ cups): Sharp cheddar works best here for flavor, but mild works if you're feeding picky eaters.
• Whole kernel corn (15 oz can, drained): These little pops of sweetness cut through the richness and give the dip texture.
• Cream style corn (15 oz can): This thickens everything and adds a subtle sweetness that makes people wonder what the secret is.
• Green onions (½ cup, chopped): They bring a fresh bite that keeps the dip from feeling one note.
• Jalapeños (¼ to ½ cup, chopped): Start with less if you're nervous, you can always stir in more, but you can't take it back.
• Garlic powder (1 teaspoon): A little goes a long way, and it deepens the flavor without overpowering the corn.
• Onion powder (1 teaspoon): This adds a savory backbone that ties all the flavors together.
• Salt and pepper: Taste as you go, because the cheese and corn both bring their own saltiness.
• Tortilla chips: Thick ones hold up better to scooping, trust me on this.

Instructions

Blend the creamy base:

In a large bowl, beat together the softened cream cheese and sour cream until they're completely smooth with no lumps. If your cream cheese is still cold, you'll be stirring forever, so let it sit out for at least 30 minutes first.

Stir in the corn:

Add both the whole kernel and cream style corn, folding gently so you don't smash the kernels. The mixture will look loose at this point, but don't worry, it thickens as it sits.

Fold in the flavor:

Mix in the cheddar, green onions, jalapeños, garlic powder, onion powder, salt, and pepper until everything is evenly distributed. Taste it now and adjust the heat or seasoning before you commit.

Choose your serving style:

For cold dip, transfer to a serving bowl, cover, and refrigerate for at least an hour so the flavors can marry. For warm dip, spread it into a baking dish and preheat your oven to 350°F.

Bake until bubbly:

If you're going warm, bake for 20 to 25 minutes until the edges are bubbling and the top is lightly golden. Let it rest for 5 minutes before serving so no one burns their mouth on molten cheese.

Serve with chips:

Set out a big bowl of sturdy tortilla chips and watch it disappear. Keep a spoon nearby because someone will inevitably start eating it straight from the dish.

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My sister once added crumbled bacon on top without telling anyone, and now her version is considered the gold standard in our family. I've stopped arguing and just bring both, because apparently we can't agree on anything except that this dip is non negotiable at every gathering.

Make Ahead Magic

You can mix this up to a full day before you need it, cover it tightly, and let it hang out in the fridge. The flavors actually get better as they sit together, and you'll have one less thing to stress about when people start showing up. If you're baking it, just add an extra 5 minutes to the oven time since it's going in cold.

Flavor Twists That Work

Pepper jack cheese instead of cheddar brings a smoky heat that some people swear by. A handful of cooked, crumbled bacon stirred in or sprinkled on top adds a salty crunch that makes it feel more like a meal. I've even seen someone add a squeeze of lime juice and fresh cilantro for a street corn vibe, and it was gone before I could try it.

Serving and Storing

This dip keeps in the fridge for up to three days in an airtight container, though it rarely lasts that long. You can reheat it in the oven at 300°F for about 15 minutes, stirring halfway through, or zap it in the microwave in short bursts. Cold leftovers are excellent stuffed into a quesadilla or spread on a turkey sandwich, not that I've done that for breakfast or anything.

• Use a slow cooker on low to keep it warm during long parties without drying it out.
• Double the recipe if you're feeding more than ten people, because this goes faster than you think.
• Serve it in a shallow dish rather than a deep bowl so everyone can reach the bottom easily.

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This dip has saved me more times than I can count, and it's never let me down. Make it once, and it'll become your go to for every occasion that needs something warm, cheesy, and gone within minutes.

Recipe FAQs

→ Can I make this corn dip ahead of time?

Yes, prepare the entire mixture up to 1 day in advance. Cover tightly and refrigerate until ready to serve cold or bake. The flavors actually develop and meld better after sitting overnight.

→ How do I adjust the spice level?

Use ¼ cup chopped jalapeños for mild heat or increase to ½ cup for more kick. Fresh jalapeños pack more heat than pickled ones. You can also substitute pepper jack cheese for half the cheddar to add another layer of spice.

→ What's the difference between serving warm versus cold?

Cold serving offers a fresh, creamy texture perfect for quick prep. Baking at 350°F for 20-25 minutes melts the cheeses further, creates a bubbly golden top, and brings out deeper savory notes. Both versions are delicious—choose based on your preference and time available.

→ Can I use fresh corn instead of canned?

Absolutely. Use about 3 cups of fresh corn kernels (cut from 3-4 ears) in place of the canned whole kernel corn. For the cream-style corn, purée half the fresh kernels with a splash of milk before combining with the remaining whole kernels.

→ What other toppings or additions work well?

Crispy cooked bacon adds savory crunch. Diced tomatoes, cilantro, or avocado make fresh toppings after baking. Black beans, diced bell peppers, or shredded chicken can transform this into a heartier dip. Experiment with different cheeses like Monterey Jack or smoked gouda for unique flavor profiles.

→ How long does this dip keep in the refrigerator?

Properly stored in an airtight container, leftovers will keep for 3-4 days refrigerated. Reheat baked portions in the microwave or oven at 350°F until warmed through. The texture may thicken when cold—thin with a tablespoon of sour cream if needed.