Crack Corn Dip

My neighbor showed up one Saturday with a warm casserole dish and said nothing except, try this. I grabbed a chip, scooped into the bubbling golden top, and that first bite was sweet, creamy, and just spicy enough to make me reach for another immediately. She laughed watching me go back three more times before I even asked what was in it. That afternoon, she wrote the recipe on the back of a grocery receipt, and I've been making it ever since.

I brought this to a potluck once without labeling it, and by the time I looked over, the bowl was empty and two people were asking if I had more in my car. One friend admitted she ate it with a spoon when the chips ran out. It became the dish I'm now expected to bring everywhere, and honestly, I don't mind one bit.

Ingredients

• Cream cheese (8 oz, softened): This is the creamy backbone that holds everything together, so let it sit on the counter for at least 30 minutes or it'll clump when you mix.
• Sour cream (1 cup): It adds tang and loosens the texture just enough to make the dip scoopable without being runny.
• Shredded cheddar cheese (1 ½ cups): Sharp cheddar brings the best flavor, but mild works if that's what you have or if kids are eating too.
• Whole kernel corn (15 oz can, drained): These little bursts of sweetness balance out the richness and give the dip a satisfying bite.
• Cream-style corn (15 oz can): This makes everything silky and adds a natural sweetness that you can't fake with other ingredients.
• Green onions (½ cup, chopped): They bring a fresh, mild sharpness that wakes up every other flavor without overpowering anything.
• Jalapeños (¼ to ½ cup, chopped): Start with less if you're nervous, you can always stir in more, but you can't take the heat back out.
• Garlic powder (1 teaspoon): A quiet flavor boost that makes everything taste more intentional and well-seasoned.
• Onion powder (1 teaspoon): It adds a mellow depth that fresh onions sometimes can't quite deliver in a dip like this.
• Salt and pepper: Taste as you go, especially after adding the jalapeños, because the heat can trick your taste buds at first.
• Tortilla chips: Sturdy ones are key, thin chips will snap under the weight of this thick, loaded dip.

Instructions

Blend the creamy base:

In a large mixing bowl, combine the softened cream cheese and sour cream, then use a hand mixer or whisk to blend them until completely smooth with no lumps. If the cream cheese is still cold, this will take longer and leave you with chunks, so be patient and let it soften first.

Stir in the corn:

Add both the drained whole kernel corn and the cream-style corn, folding gently with a spatula until everything is evenly mixed. The cream-style corn will make the mixture look almost soupy at first, but that's exactly what you want.

Fold in the flavor:

Add the shredded cheddar, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper, stirring until everything is distributed throughout. Don't overmix, just enough so every scoop will have a little bit of everything.

Taste and adjust:

Grab a chip and taste the dip now, before baking, so you can add more salt, pepper, or jalapeños if needed. This is your last chance to make it exactly how you like it.

Choose your serving style:

Transfer the dip to a serving bowl if you want it cold, or spread it into a baking dish if you're going the warm route. Either way works beautifully depending on the occasion and your mood.

Bake until bubbly:

If serving warm, preheat your oven to 350°F (175°C) and bake for 20 to 25 minutes until the top is golden and the edges are bubbling. The smell will fill your kitchen and make everyone suddenly very interested in what you're doing.

Let it rest:

Remove the dish from the oven and let it cool for about 5 minutes before serving. This gives the dip a chance to set just slightly so it's not molten lava on the first scoop.

Serve with chips:

Set out a big bowl of sturdy tortilla chips and watch it disappear. Keep a spoon nearby in case someone wants to sneak a bite straight from the dish.

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One evening, I served this cold right out of the fridge because I ran out of time to bake it, and my brother-in-law said it was even better that way, almost like a loaded corn salad you could eat with chips. Now I make it both ways depending on the weather, and no one ever complains either way. It taught me that some recipes are flexible enough to fit your life instead of the other way around.

Making It Your Own

I once stirred in half a cup of crumbled bacon because I had some left over from breakfast, and it added a smoky, salty crunch that made the whole dip feel more indulgent. You could also swap the cheddar for pepper jack if you want more heat, or try mozzarella if you're feeding people who prefer things mild and melty. Some friends have added a squeeze of lime juice right before serving, and that little hit of brightness really wakes everything up.

Serving and Storing

This dip is perfect for game days, backyard gatherings, or any time you need to feed a crowd without much effort. You can make it up to a day ahead, cover it tightly, and keep it in the fridge until you're ready to bake or serve it cold. Leftovers, if there are any, stay good for about three days covered in the fridge, and they reheat beautifully in the microwave or a low oven.

What to Serve Alongside

I usually set this out with a big basket of tortilla chips, but it also works with sturdy crackers, sliced baguette, or even celery sticks if someone's trying to be healthy. It pairs well with other finger foods like chicken wings, sliders, or a simple green salad to balance out all the richness.

• Use thick, restaurant-style tortilla chips that won't snap under the weight of a loaded scoop.
• If you're serving this at a party, keep it warm in a slow cooker on low so it stays creamy and doesn't form a skin on top.
• Double the recipe if you're feeding more than eight people, because it goes faster than you'd think.

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This dip has become one of those recipes I don't even think about anymore, I just make it whenever I need something reliable and crowd-pleasing. It's never let me down, and I hope it does the same for you.

Recipe FAQs

→ Can I make this corn dip ahead of time?

Yes, prepare the dip up to 1 day in advance. Cover tightly and refrigerate until ready to serve. If serving warm, add a few extra minutes to the baking time since it will be cold from the refrigerator.

→ How spicy is this dip?

The heat level depends on how many jalapeños you use. Start with ¼ cup for mild to medium spice, or increase to ½ cup for more heat. You can also remove the seeds from fresh jalapeños to tone down the spiciness.

→ What's the difference between serving warm versus cold?

Both versions are delicious. Cold serving offers a fresh, creamy texture perfect for quick preparation. Warm serving creates a bubbly, melted cheese texture with enhanced flavors. The warm version takes about 25 minutes in a 350°F oven.

→ Can I add meat to this corn dip?

Absolutely. Crumbled cooked bacon makes an excellent addition—about ½ cup works well. You could also add cooked, seasoned ground beef or shredded chicken for a heartier version.

→ What other cheeses work in this dip?

Pepper jack adds extra spice, while mozzarella creates an incredibly melty texture. A Mexican cheese blend or Monterey Jack also works beautifully. Mix and match to find your favorite combination.

→ How long does this dip keep?

Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven if you prefer it warm. The texture may thicken slightly when cold but still tastes great.