Save to Pinterest My neighbor brought this to a block party three summers ago, and I watched it disappear in under twenty minutes. She refused to share the recipe until I helped her repaint her fence. The creamy, spicy sweetness had everyone scraping the bowl, and I knew I had to figure it out. When she finally scribbled it on a napkin, I made it that same weekend. It's been my go-to party trick ever since.
I made this for a football watch party once, and my friend's teenage son ate half the bowl before kickoff. His mom kept swatting his hand away, but he'd sneak back every time she turned around. By halftime, I had to make a second batch in the kitchen while everyone yelled at the TV. That's when I learned to double the recipe automatically.
Ingredients
- Cream cheese (8 oz, softened): This is your creamy base, so let it sit on the counter for at least 30 minutes or it'll be lumpy no matter how hard you stir.
- Sour cream (1 cup): It adds tang and loosens the dip just enough to make it scoopable without being runny.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar gives the best flavor, but mild works if you want it more kid-friendly.
- Whole kernel corn (15 oz can, drained): Draining it well keeps the dip from getting watery, which I learned the messy way.
- Cream-style corn (15 oz can): This brings sweetness and body, binding everything together into creamy comfort.
- Green onions (½ cup, chopped): The fresh bite cuts through all that richness and adds little pops of color.
- Jalapeños (¼ to ½ cup, chopped): Start with less if you're unsure, you can always stir in more, but you can't take it back.
- Garlic powder (1 teaspoon): A subtle savory note that doesn't overpower the corn.
- Onion powder (1 teaspoon): It deepens the flavor without adding moisture like fresh onions would.
- Salt and pepper: Taste as you go, especially if your cheese or corn is already salty.
- Tortilla chips: Sturdy, scoopable chips are a must, thin ones will snap under the weight of this dip.
Instructions
- Blend the creamy base:
- In a large mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or whisk to blend until completely smooth with no lumps hiding in the corners.
- Stir in the corn:
- Add both the drained whole kernel corn and the cream-style corn. Fold gently with a spatula so the kernels stay mostly intact and don't turn to mush.
- Add the flavor:
- Fold in the shredded cheddar, chopped green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly distributed and you see flecks of green throughout.
- Taste and adjust:
- Grab a chip and taste it honestly. Add more jalapeños if you want heat, more salt if it tastes flat, or a pinch of pepper for depth.
- Choose your serving style:
- For cold dip, transfer to a serving bowl, cover, and chill until ready. For warm dip, spread into a baking dish and get ready for the oven.
- Bake if serving warm:
- Preheat your oven to 350°F (175°C) and bake for 20 to 25 minutes until the edges bubble and the top turns lightly golden. The smell will make everyone wander into the kitchen.
- Rest and serve:
- Let the dip cool for 5 minutes so no one burns their mouth in their eagerness. Serve with a mountain of tortilla chips and watch it vanish.
Save to Pinterest One year I brought this to Thanksgiving as a pre-dinner snack, thinking it would just keep people busy. My aunt declared it better than the turkey, and my uncle asked if I'd make it for Christmas too. It's become as essential to our gatherings as the main course, which is both flattering and slightly ridiculous.
Make It Your Own
I've stirred in crumbled bacon more times than I can count, and it always makes people ask what the secret is. Half a cup of crispy bacon adds a smoky, salty crunch that plays beautifully against the sweet corn. You can also swap the cheddar for pepper jack if you want extra heat, or use mozzarella for a milder, stretchier dip. One time I added a handful of chopped cilantro on top, and it brought a freshness that surprised everyone.
Serving Suggestions
Tortilla chips are the classic choice, but I've seen people use sturdy crackers, sliced baguette, or even celery sticks when someone's trying to be healthy. If you're serving it warm, set the baking dish on a trivet and let people gather around with plates. For cold dip, nestle the bowl into a larger bowl of ice if it's a hot day and you're eating outside. I once served it in a hollowed-out bread bowl at a picnic, and people tore off chunks of bread to scoop, which was messy and perfect.
Storage and Leftovers
You can make this up to a day ahead, cover it tightly, and keep it in the fridge until you're ready to bake or serve. Leftovers keep for about three days, though I've never had it last that long. If you baked it, reheat individual portions in the microwave or warm the whole thing in a low oven. Cold leftovers are surprisingly good straight from the fridge with a spoon, not that I'd know from experience.
- Cover tightly with plastic wrap or a lid to keep it from drying out or absorbing fridge smells.
- Reheat gently to avoid separating the cheese or making it oily.
- If it seems a little thick after chilling, stir in a spoonful of sour cream to loosen it back up.
Save to Pinterest This dip has rescued me from countless last-minute invitations and potluck panics. It's proof that simple ingredients and a little heat can turn into something people remember long after the party ends.
Recipe Questions & Answers
- → 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 5-10 minutes to the baking time since it will start cold.
- → How spicy is this dip with jalapeños?
The spice level depends on your preference. Start with ¼ cup jalapeños for mild heat, or use the full ½ cup for a spicier kick. Pickled jalapeños offer tangy heat, while fresh ones provide sharper spice.
- → What other cheeses work well in this dip?
Sharp cheddar provides classic flavor, but pepper jack adds extra kick, mozzarella creates a gooey texture, and Monterey Jack offers mild creaminess. Mix different cheeses for complex flavor.
- → Is it better served warm or cold?
Both ways are delicious. Cold serving offers refreshing creaminess, while baking creates a bubbly, golden top with melted cheese. Warm takes about 20-25 minutes at 350°F and develops richer flavor.
- → What can I serve with this besides tortilla chips?
Try thick-cut potato chips, pretzels, crackers, pita bread, or fresh vegetables like bell peppers and cucumber slices. For a heartier option, use it as a topping for baked potatoes or nachos.
- → Can I use fresh corn instead of canned?
Yes, use about 3 cups fresh corn kernels. For the cream-style portion, purée some of the cooked corn with a little cream or milk. Fresh corn adds natural sweetness and crunch.