Crack Corn Dip (Printable)

Creamy corn blend with cheddar and jalapeños for snacking

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1½ cups shredded 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 to ½ 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 mixture. Stir gently to incorporate evenly.
03 - Fold in shredded cheddar cheese, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed throughout the dip.
04 - Taste the mixture and adjust seasoning or jalapeño quantity as desired.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if serving warm.
06 - If serving warm, preheat oven to 350°F. Bake for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and let cool for 5 minutes before serving with tortilla chips.

# Expert Tips:

01 -
  • It comes together in minutes with mostly pantry staples you probably already have.
  • The combination of creamy, sweet, and spicy hits every craving at once.
  • You can serve it cold straight from the fridge or bake it until bubbly and golden.
  • Everyone always asks for the recipe, and you get to look like a genius without breaking a sweat.
02 -
  • Do not skip softening the cream cheese or you will end up with sad little chunks that refuse to blend.
  • Drain the whole kernel corn completely or the dip will be watery and thin.
  • If you are serving it cold, let it sit in the fridge for at least an hour so the flavors can marry and settle.
  • Jalapeño heat varies wildly, so taste a piece before you commit to the full amount.
03 -
  • Use block cream cheese and shred your own cheddar for a smoother, creamier texture without the anti-caking agents.
  • Roast fresh corn and jalapeños before adding them if you want a deeper, smokier flavor.
  • Top the baked version with extra cheese and broil it for the last two minutes to get that irresistible golden crust.
  • If you want it spicier without more jalapeños, add a few dashes of hot sauce or a pinch of cayenne.
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