Save My sister brought this crack corn dip to a Super Bowl party years ago and I literally hovered over the bowl the entire night. She wouldn't tell me what was in it at first, just kept watching me take another chip, then another. By halftime I'd bribed her with next weekend's babysitting duty just to get the recipe.
Last summer my neighbor caught a whiff of this baking through our open kitchen window and showed up with a bag of chips fifteen minutes later. We sat on my back porch dipping way past sunset, talking about everything and nothing until the bowl was scraped completely clean.
Ingredients
- Cream cheese: I learned to set it out on the counter an hour before mixing room temperature cream cheese blends so much smoother and you wont end up with those annoying little lumps
- Sour cream: Use full fat here because the tanginess cuts through all that rich cheese and adds exactly the right bright note
- Cheddar cheese: freshly shredding your own blocks instead of buying pre shredded makes a huge difference in how it melts
- Both corns: The combo of whole kernel and cream style corn gives you texture and that silky creaminess that makes people keep going back for more
- Green onions: They add this fresh pop that cuts through the richness so dont skip them even if you think you dont like onions
- Jalapeños: Start with a quarter cup if youre heat sensitive because you can always add more but you cant take it back
- Garlic and onion powder: These build that savory base flavor that keeps people guessing what makes it so addictive
- Tortilla chips: Get sturdy ones because this dip is thick and hearty and flimsy chips will just break off
Instructions
- Mix your creamy base:
- Beat the softened cream cheese and sour cream together until theyre completely smooth and combined
- Add both corns:
- Stir in the drained whole kernel corn and the entire can of creamed corn
- Fold in everything else:
- Gently mix in the cheddar green onions jalapeños garlic powder onion powder salt and pepper until evenly distributed
- Taste as you go:
- Taste and adjust the seasoning or add more jalapeños if you want more heat
- Choose your serving style:
- Either transfer to a serving bowl for cold serving or pour into a baking dish if you want it warm and bubbly
- Bake until golden:
- For warm dip bake at 350°F for about twenty to twenty five minutes until its bubbling and lightly golden on top
- Let it rest:
- Remove from the oven and let it cool for five minutes because molten cheese burns are nobody's idea of a good time
- Get dipping:
- Set out plenty of sturdy tortilla chips and watch the bowl disappear
Save My teenage son who claims to hate anything with the word dip in it ate half the batch straight from the baking dish with a spoon while standing at the counter. That's when I knew this recipe was staying in the permanent rotation.
Serving Temperature Secrets
Cold this dip keeps its fresh corn crunch and each ingredient stands out individually. Warm the creamiest thing you've ever tasted and the cheese gets all gooey and melty in the best possible way. I serve it cold for summer parties and warm for winter gatherings but honestly both versions vanish just as fast.
Make Ahead Magic
One of my favorite discoveries was that this dip actually tastes better after sitting in the fridge overnight. The flavors meld together and the jalapeño heat mellows out while still keeping its kick. I make it the day before big parties and just bake it when guests arrive if we want it warm.
Serving Ideas and Variations
Try swapping in pepper jack for half the cheddar if you want extra kick without adding more jalapeños. I've stirred in crumbled cooked bacon on game days and people went absolutely wild over it. For lighter serving I've even used bell pepper slices and cucumber rounds alongside the chips.
- Top with fresh cilantro or extra green onions right before serving for a pop of color
- Set out both corn chips and potato chips because some people just prefer crunch over salt
- Double the recipe for crowds because this disappears way faster than you expect
Save Every time I make this for a new group of people at least three ask for the recipe before they even leave. It's become my signature bring along dish for all the reasons.
Kitchen Guide
- → Can this dip be prepared in advance?
Absolutely! You can prepare this creamy corn dip up to one day ahead. Simply cover it tightly and refrigerate until you're ready to serve. If you plan to bake it, allow it to come closer to room temperature before popping it into the oven.
- → What are the best accompaniments for this corn blend?
This versatile dip is fantastic with classic tortilla chips, which are perfect for scooping up all the cheesy goodness. You could also serve it with sturdy crackers, pita bread, or even fresh vegetable sticks for a lighter option.
- → How can I adjust the level of spiciness?
The heat in this creation comes from the chopped jalapeños. You can easily adjust the quantity from ¼ cup for a milder flavor to ½ cup or more for a bolder kick. For less heat, remove the seeds and membranes from the jalapeños before chopping. For extra fire, consider adding a pinch of cayenne pepper.
- → Can I use fresh or pickled jalapeños?
Both fresh and pickled jalapeños work wonderfully in this dip. Fresh jalapeños will offer a brighter, more vibrant heat, while pickled jalapeños provide a slightly tangy note. Use whichever you prefer or have on hand, adjusting the quantity to your taste.
- → Are there any optional additions to enhance the flavor?
For an extra layer of savory depth, consider adding ½ cup of cooked, crumbled bacon to the mix. You could also experiment with other cheeses, like pepper jack for more spice or mozzarella for a milder, stretchier texture when warm.