Crack Corn Dip (Printable Version)

Creamy corn and cheese blend with jalapeños for a addictive party appetizer

# 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 dairy 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 jalapeños according to preference for heat level.
05 - Transfer the dip to a serving bowl for cold service, or to a baking dish if preparing to serve 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 rest for 5 minutes before serving to allow flavors to set.
08 - Serve warm or cold with tortilla chips.

# Expert Advice:

01 -
  • It takes less than an hour from start to finish, perfect when you realize guests are coming sooner than you thought.
  • The creamy corn base with those little bursts of jalapeño heat keeps people coming back for one more chip.
  • You can make it the night before and just pop it in the oven, which saves your sanity on busy days.
  • It works hot or cold, so there's no pressure to time it perfectly with everything else.
02 -
  • If your cream cheese isn't fully softened, you'll fight lumps the entire way through, so plan ahead and leave it on the counter.
  • Draining the whole kernel corn is crucial, or your dip will be soupy and sad instead of thick and scoopable.
  • Jalapeño heat varies wildly depending on the batch, so always taste one before you commit to the full amount.
03 -
  • Shred your own cheddar from a block instead of using pre shredded, it melts smoother and tastes sharper.
  • If you like smoky flavor, add a pinch of smoked paprika or use fire roasted corn instead of regular.
  • Always make extra, because people will ask for the recipe and then immediately ask for another scoop.
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