Crack Corn Dip (Printable Version)

Creamy, spicy corn dip with cheddar and jalapeños - perfect for parties.

# 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 fresh or pickled jalapeños

→ Seasonings

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

→ For Serving

11 - Tortilla chips

# How to Prepare:

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. 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 mixture and adjust seasoning or jalapeño quantity as desired for heat level preference.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if preparing for warm service.
06 - Preheat oven to 350°F. Bake for 20 to 25 minutes until mixture is bubbling and lightly golden on top.
07 - Remove from oven and allow to cool for 5 minutes. Serve with tortilla chips.

# Expert Suggestions:

01 -
  • It takes less than an hour from start to finish, and half of that is just oven time you can ignore.
  • You can make it the night before and let it sit in the fridge, which means less stress when guests arrive.
  • The balance between sweet corn and spicy jalapeños keeps people guessing what makes it so addictive.
  • It works warm, cold, or room temperature, so you're not tied to a heating schedule.
02 -
  • If your cream cheese is cold and firm, the dip will have lumps no amount of stirring will fix, let it soften completely before you start.
  • Drain the whole kernel corn well or the dip will be watery and thin, I learned this the soggy way.
  • Fresh jalapeños are hotter than pickled ones, so if you're using fresh, start with less and taste as you go.
  • Don't skip the rest time after baking, the dip thickens up as it cools and becomes much easier to scoop.
03 -
  • Shred your own cheddar from a block instead of using pre shredded, it melts smoother and doesn't have that weird anti caking coating.
  • If you want a little smokiness, add a pinch of smoked paprika or a few dashes of hot sauce when you're mixing everything together.
  • Warm dip straight from the oven is incredible, but I've served this cold at summer picnics and it's just as popular, so don't stress about the temperature.
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