Crack Corn Dip (Printable)

Creamy blend of corn, cream cheese, cheddar, and jalapeños. Perfect warm or cold with chips.

# 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, adjusted to taste

→ 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, blend softened cream cheese and sour cream together using a hand mixer or whisk until smooth and fully combined.
02 - Add whole kernel corn and cream-style corn to the cream cheese mixture. Stir gently to incorporate without breaking down the 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 dip and adjust seasoning or jalapeño quantity as desired for optimal flavor balance.
05 - Transfer the dip to a serving bowl for cold service or to a baking dish if preparing for warm service.
06 - Preheat oven to 350°F. Bake the dip in the baking dish for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and allow to cool for 5 minutes before serving to achieve optimal texture and temperature.
08 - Present the dip with tortilla chips as the primary accompaniment for dipping.

# Expert Suggestions:

01 -
  • It tastes just as good cold from the fridge as it does bubbling hot from the oven, so you can make it ahead without worry.
  • The sweetness of corn plays beautifully against sharp cheddar and spicy jalapeños, creating a flavor balance that keeps people coming back.
  • You can throw it together in one bowl with mostly pantry staples, no fancy techniques required.
  • It feeds a crowd without emptying your wallet, and doubles easily if you need more.
02 -
  • If your cream cheese is cold and stubborn, you'll end up with lumps no amount of stirring will fix. Let it soften completely at room temperature first.
  • Draining the whole kernel corn is crucial. Extra liquid makes the dip soupy and sad, especially if you're serving it cold.
  • Jalapeño heat varies wildly, even from the same jar. Start with less, taste, then add more. You can always add heat, but you can't take it away.
  • When baking, don't walk away and forget it. Once the top starts to brown, it goes from golden to burnt quickly.
03 -
  • Use a baking dish that's just big enough to hold the dip in a thick layer. Too wide and it dries out, too narrow and the center stays cold.
  • If you're doubling the recipe for a crowd, keep the jalapeños on the conservative side. It's easier to set out extra sliced jalapeños on the side for heat seekers.
  • Warming the dip in a slow cooker on low keeps it at the perfect temperature for hours during long parties without drying it out.
  • Grate your own cheese instead of buying pre-shredded. The anti-caking agents in bagged cheese can make the dip grainy.
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