Save to Pinterest My neighbor brought this to a backyard cookout last summer, and I watched people hover around the bowl like moths to a porch light. She wouldn't give me the recipe until I promised to invite her to the next gathering. The creamy, spicy, sweet combination had everyone scraping the edges with broken chip fragments, laughing at themselves for not grabbing seconds sooner. I made it the following weekend and understood why she'd been so smug about it. It's one of those dishes that makes you look like a kitchen genius with almost no effort.
The first time I served this at a game day party, I made the mistake of putting it out too early. By halftime, the bowl was empty and people were asking if I had more hiding in the kitchen. I hadn't planned on it being the star of the table, but it completely overshadowed the wings and sliders. Now I double the batch every time, and I've learned to keep one dish in the oven as backup. It's become the thing people ask me to bring before I even offer.
Ingredients
- Cream cheese (8 oz, softened): This is the creamy base that holds everything together, so let it sit on the counter for at least 30 minutes before you start or it'll clump and refuse to blend smoothly.
- Sour cream (1 cup): It adds tang and loosens the cream cheese just enough to make the dip scoopable instead of stiff.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar gives the best flavor, but mild works if you want something more kid friendly.
- Whole kernel corn (15 oz can, drained): This adds texture and little bursts of sweetness that balance the heat.
- Cream style corn (15 oz can): The secret to the dip's creamy, cohesive texture, don't skip this or it'll feel dry.
- Green onions (½ cup, chopped): They bring a fresh, mild bite that cuts through all the richness.
- 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): Adds savory depth without the hassle of peeling and mincing fresh cloves.
- Onion powder (1 teaspoon): Works with the garlic to build a warm, rounded flavor base.
- Salt and pepper: Taste as you go, the canned corn and cheese already bring some saltiness.
- Tortilla chips: Sturdy, thick chips are your best bet, thin ones snap under the weight of this dip.
Instructions
- Blend the creamy base:
- In a large mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or whisk to blend them until the mixture is smooth and lump free, this is the foundation so take your time.
- Stir in the corn:
- Add both the drained whole kernel corn and the cream style corn to the bowl. Fold them in gently with a spatula until everything is evenly mixed.
- Add the flavor:
- Fold in the shredded cheddar, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Stir until all the ingredients are distributed evenly throughout the dip.
- Taste and adjust:
- Take a small taste and decide if you want more heat, salt, or pepper. This is your chance to make it exactly how you like it.
- Choose your serving style:
- Transfer the dip to a serving bowl if you're serving it cold, or to a baking dish if you're going to warm it up. Either way works beautifully.
- Bake if serving warm:
- Preheat your oven to 350°F (175°C) and bake the dip for 20 to 25 minutes until it's bubbling around the edges and lightly golden on top. The smell will drive everyone into the kitchen.
- Let it rest:
- Remove the dish from the oven and let it cool for about 5 minutes before serving. This keeps anyone from burning their tongue in their eagerness.
- Serve with chips:
- Set out a big bowl of sturdy tortilla chips and watch people gather around. Refill the chip bowl often.
Save to Pinterest I brought this to a potluck where my friend's picky six year old declared it the only thing he liked on the entire table. His mom looked at me with a mix of relief and exasperation, because now she had to get the recipe and make it at home. Watching him carefully balance dip on a chip with the focus of a little scientist made the whole evening worthwhile. It reminded me that good food doesn't have to be complicated to make people happy, it just has to taste like you cared enough to make it.
Make Ahead Magic
You can assemble this dip a full day ahead and keep it covered in the fridge until you're ready to bake or serve it cold. I've done this dozens of times when I'm hosting and need to clear my counter space the day of the party. Just pull it out about 20 minutes before baking so it's not ice cold going into the oven, or let it sit at room temperature for 15 minutes if serving cold. The flavors actually meld and improve after a night in the fridge, so you're not sacrificing anything by prepping early.
Ways to Switch It Up
I've added crumbled bacon on top before baking, and it turns this into something people talk about for weeks. Pepper jack cheese instead of cheddar amps up the heat without adding more jalapeños, which is nice if you want spice without the chunky texture. A handful of chopped cilantro stirred in at the end brightens the whole thing up and makes it taste a little more fresh and summery. I've even used a mix of mozzarella and cheddar when that's what I had on hand, and it was just as good, maybe even a little stretchier and more fun to eat.
Serving and Storing
This dip keeps in an airtight container in the fridge for up to three days, though it rarely lasts that long in my house. If you have leftovers, you can reheat individual portions in the microwave for about 30 seconds, or warm the whole thing in a 300°F oven for 10 minutes. I've also spread cold leftovers on a tortilla with some shredded chicken and rolled it into a quick lunch wrap, which was a happy accident I'll repeat on purpose.
- Use a slow cooker on the warm setting if you're serving this at a long party and want to keep it hot without drying it out.
- If the dip thickens too much in the fridge, stir in a tablespoon or two of sour cream to loosen it back up.
- Label your container with the date if you're meal prepping, it's easy to forget how long things have been sitting in the back of the fridge.
Save to Pinterest This dip has become my go to whenever I need to feed a crowd without spending hours in the kitchen. It's the kind of recipe that makes you feel like a generous, capable host even on days when you're anything but, and that's worth keeping in your back pocket.
Recipe Questions & Answers
- → Can I make this corn dip ahead of time?
Yes, prepare the dip up to 1 day in advance. Cover tightly and refrigerate until ready to serve. If serving warm, add 5-10 minutes to the baking time since it will start cold.
- → How spicy is this dip?
The spice level depends on jalapeño quantity. Use ¼ cup chopped jalapeños for mild heat or ½ cup for medium spice. Remove seeds and membranes from fresh jalapeños to reduce intensity further.
- → What's the difference between serving warm versus cold?
Warm serving creates a bubbly, melted texture with lightly golden edges - ideal for cooler months. Cold serving offers a creamy, fresh consistency perfect for summer gatherings. Both versions maintain the same flavor profile.
- → Can I use frozen corn instead of canned?
Substitute frozen corn for canned whole kernel corn. Thaw and drain completely before adding. For cream-style corn, blend slightly thawed frozen corn with a tablespoon of milk or sour cream until chunky-smooth.
- → What other cheeses work well in this dip?
Pepper jack adds extra spice, mozzarella creates superior meltiness, and Mexican cheese blend brings complex flavor. Consider mixing cheddar with another variety for unique combinations.
- → Is this suitable for other dietary restrictions?
This vegetarian dish contains dairy. For vegan versions, substitute dairy-free cream cheese, sour cream, and cheese alternatives. Use gluten-free tortilla chips to accommodate gluten sensitivities.