Pin The first time I brought this corn dip to a neighborhood gathering, my friend Sarah literally hovered over the bowl with a chip in hand. She kept asking what was in it because the combination of creamy, sweet, and heat had her completely hooked. I've since learned that disappearing acts like this are pretty standard whenever I make it for parties or game days.
Last Super Bowl, I made a triple batch thinking it would last through the entire game. My brother-in-law quietly moved the bowl to his end of the table and shamelessly finished half of it before kickoff. Now I just accept that this dip is going to be the star of whatever spread I'm putting together.
Ingredients
- 8 oz cream cheese, softened: Let it sit on the counter for at least an hour to avoid any lumpy bits in your creamy base
- 1 cup sour cream: Full fat gives you that luxurious restaurant style texture but reduced fat works in a pinch
- 1 ½ cups shredded cheddar cheese: Sharp cheddar cuts through the sweetness of the corn perfectly
- 1 can whole kernel corn, drained: Give it a good shake to remove excess liquid so your dip isnt watery
- 1 can cream-style corn: This is the secret ingredient that makes everything velvety and cohesive
- ½ cup chopped green onions: The white parts add bite while the greens bring fresh color and mild flavor
- ¼–½ cup chopped jalapeños: Start with less if you're heat sensitive because the flavors concentrate as it sits
- 1 teaspoon garlic powder: Evenly distributed garlic flavor without any raw harshness
- 1 teaspoon onion powder: Rounds out the savory notes and complements the fresh onions
- Salt and pepper: Taste before adding since the cheese and jalapeños already bring plenty of saltiness
- Tortilla chips: Sturdy scoops are essential because this dip is generous and thick
Instructions
- Build the creamy foundation:
- Beat the softened cream cheese and sour cream together until no white streaks remain and the texture is completely smooth.
- Add the corn:
- Gently fold in both the drained whole kernel corn and the cream-style corn until everything is evenly distributed.
- Stir in the mix-ins:
- Add the cheddar, green onions, jalapeños, garlic powder, onion powder, and seasonings, mixing just until combined.
- Taste and adjust:
- Grab a small spoonful to check the heat level and salt before deciding if you need more jalapeños or seasoning.
- Choose your serving style:
- Scoop into a pretty serving bowl for cold dip or transfer to a baking dish if you're going the warm route.
- Bake until bubbly:
- Preheat your oven to 350°F and bake for 20 to 25 minutes until the top is golden and the edges are bubbling eagerly.
- Let it rest:
- Give the dip about 5 minutes to cool slightly so the first spoonful isn't molten hot.
- Get dipping:
- Set out plenty of sturdy tortilla chips and watch the bowl quickly become the most popular spot at the table.
Pin My daughter now requests this for every family movie night instead of popcorn. There's something about scooping up warm, cheesy corn that feels like such a treat compared to regular snacks.
Make It Your Own
Bacon crumbles folded in before baking add this incredible smoky depth that takes it over the top. Sometimes I swap half the cheddar for pepper jack when I want extra kick without adding more jalapeños.
Serving Suggestions
Beyond tortilla chips, I've served this with toasted baguette slices, pretzel crisps, and even alongside grilled chicken as a funky sweet corn side dish. The cold version pairs surprisingly well with crudités for a lighter appetizer spread.
Storage And Reheating
This dip keeps beautifully in an airtight container in the refrigerator for up to four days. Reheat leftovers in the microwave in 30 second intervals, stirring between each to prevent hot spots.
- Let refrigerated dip come to room temperature for 20 minutes before serving cold
- If the baked version seems too thick after refrigeration, stir in a splash of milk before reheating
- The dip can be frozen for up to two months but the texture may become slightly grainy
Pin Whether you're feeding a hungry crowd during the big game or just treating your family to something special, this crack corn dip has a way of making any gathering feel like a celebration.
Recipe FAQ
- → Can this corn dip be served cold?
Absolutely! This dip is delicious served either warm from the oven or chilled straight from the refrigerator. For a cold presentation, simply mix all ingredients and transfer to a serving bowl without baking.
- → How can I adjust the spice level?
The spice level can be easily customized by increasing or decreasing the amount of fresh or pickled jalapeños. For extra heat, include some of the jalapeño seeds. For a milder flavor, remove all seeds or use fewer jalapeños.
- → What are the best serving suggestions for this dip?
This creamy dip is traditionally served with classic tortilla chips, which provide a great crunch and salty contrast. You could also serve it with sturdy crackers, pita bread, or even fresh vegetable sticks like celery and carrots.
- → Can I prepare this dish in advance?
Yes, this is an excellent make-ahead appetizer. You can prepare the entire mixture up to one day in advance. Cover it tightly and refrigerate until you're ready to serve, then either bake or serve chilled as desired.
- → Are there any popular variations for this corn dip?
Certainly! For a richer flavor, consider adding ½ cup of cooked, crumbled bacon to the mixture. You can also experiment with different cheeses, such as pepper jack for more kick, or mozzarella for a milder, stretchier texture when warm.
- → Is this dip suitable for vegetarians?
Yes, the core dish for this corn dip is vegetarian, as it contains no meat products. It does contain dairy, so it is not vegan-friendly. Always double-check ingredient labels for any hidden animal products if dietary restrictions are strict.