Crack Corn Dip (Print View)

This irresistible dip features sweet corn, creamy cheese, spicy jalapeños, and sharp cheddar. Perfect with tortilla chips.

# Components:

→ Dairy Base

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1 ½ cups shredded sharp 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 - ¼–½ cup chopped jalapeños, fresh or pickled

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - Salt and black pepper to taste

→ For Serving

11 - Tortilla chips

# Directions:

01 - Combine softened cream cheese and sour cream in a large mixing bowl. Beat with hand mixer or whisk until completely smooth and uniform.
02 - Add both drained whole kernel corn and cream-style corn to the mixture. Fold gently until evenly distributed throughout the base.
03 - Mix in shredded cheddar cheese, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Continue folding until all ingredients are well incorporated.
04 - Taste the mixture and adjust salt, pepper, or jalapeño quantity according to personal preference.
05 - Spoon dip into an attractive serving bowl for immediate cold service, or transfer to an oven-safe baking dish for warming.
06 - Preheat oven to 350°F. If serving warm, bake for 20–25 minutes until dip bubbles throughout and develops a light golden surface.
07 - Remove from oven and allow dip to rest for 5 minutes. This brief cooling period sets the texture for optimal scooping.
08 - Present warm or chilled dip alongside crisp tortilla chips for dipping.

# Expert Advice:

01 -
  • You can throw it together in 15 minutes flat with ingredients you probably already have in your fridge
  • It works beautifully served cold straight from the bowl or warm and bubbly from the oven
  • The combination of sweet corn, sharp cheddar, and jalapeño heat hits every craving at once
02 -
  • Drain the whole kernel corn thoroughly, otherwise the dip becomes watery and separates in the oven
  • Room temperature ingredients blend together seamlessly, so do not rush the softening step
  • The dip continues to thicken as it cools, so serve it warm but not piping hot for the best texture
03 -
  • When I really want to impress, I transfer the cold dip to a small slow cooker set on low to keep it perfectly warm throughout a long party
  • If you are sensitive to heat, remove the seeds and membranes from the jalapeños before chopping, which keeps the flavor without the fire
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