Crack Corn Dip (Printable)

Creamy blend of corn, cheese, and jalapeños ideal for gatherings

# What You 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

# How To Make It:

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 cream mixture. Stir gently to incorporate without breaking down kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
04 - Taste the dip and adjust seasoning or jalapeño quantity as desired for preferred heat level.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if serving warm.
06 - 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. Serve with tortilla chips.

# Expert Tips:

01 -
  • It comes together in minutes and tastes like you spent hours in the kitchen.
  • The creamy, cheesy base with pops of sweet corn and heat makes it impossible to stop at one scoop.
  • You can serve it warm and bubbly or straight from the fridge, and it's fantastic either way.
  • Everyone always asks for the recipe, and you'll love how simple it is to share.
02 -
  • Softening the cream cheese fully before mixing is non-negotiable, cold cream cheese will leave you with stubborn lumps no matter how long you stir.
  • Draining the whole kernel corn completely prevents the dip from becoming watery, especially if you're serving it cold.
  • If you're making this ahead, the flavors actually deepen overnight in the fridge, making it taste even better the next day.
  • Don't skip the 5-minute rest after baking, the dip needs that time to set up and become scoopable instead of soupy.
03 -
  • Use a hand mixer to blend the cream cheese and sour cream, it's faster and guarantees a silky smooth base every time.
  • If you're nervous about the heat level, start with pickled jalapeños instead of fresh, they're milder and easier to control.
  • For the best texture, let the dip sit at room temperature for 10 minutes before serving cold, it scoops better and the flavors open up.
  • If you're baking it, place the dish on a baking sheet to catch any drips and make cleanup easier.
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