Save The first time I brought this corn dip to a Super Bowl party, my friend Sarah literally hovered over the bowl until it was gone. She kept asking me what the secret ingredient was, and honestly, I think it is just the combination of both whole kernel corn and cream-style corn that gives it that incredible texture.
I have learned the hard way that I should always double this recipe because it vanishes within twenty minutes at any gathering. Last summer, I made it for a casual backyard barbecue, and my brother-in-law stood by the serving table sampling it until I had to gently shoo him away so other guests could get some.
Ingredients
- 8 oz (225 g) cream cheese, softened: Make sure it is truly room temperature so you do not end up with lumps in your dip
- 1 cup (240 ml) sour cream: Full fat works best here for that creamy texture everyone loves
- 1 ½ cups (170 g) shredded cheddar cheese: freshly grated cheese melts so much better than the pre-shredded stuff
- 1 can (15 oz/425 g) whole kernel corn, drained: Drain it well so your dip does not become watery
- 1 can (15 oz/425 g) cream-style corn: This is the secret ingredient that makes the dip so incredibly creamy
- ½ cup (60 g) chopped green onions: The mild onion flavor pairs perfectly with the sweet corn
- ¼–½ cup (30–60 g) chopped jalapeños: Start with less if you are sensitive to heat because you can always add more
- 1 teaspoon garlic powder: Do not use fresh garlic here as it can be too overpowering
- 1 teaspoon onion powder: This adds depth without the bite of raw onion
- Salt and pepper: Taste before adding because the cheese and jalapeños already bring plenty of flavor
- Tortilla chips: Sturdy chips that will not break when scooping up this hearty dip
Instructions
- Blend the creamy base:
- Beat the softened cream cheese and sour cream together until you have a completely smooth mixture with no visible lumps remaining.
- Add both corns:
- Gently fold in the drained whole kernel corn and the entire can of cream-style corn until evenly distributed throughout the creamy base.
- Fold in everything else:
- Mix in the cheddar cheese, green onions, jalapeños, garlic powder, onion powder, salt, and pepper until everything is well combined.
- Taste and adjust:
- Give it a try and add more jalapeños if you want more heat or more salt if it needs a flavor boost.
- Choose your serving style:
- Scoop the dip into a pretty serving bowl for cold serving or transfer it to a baking dish if you plan to warm it up.
- Bake until bubbly:
- If serving warm, bake at 350°F for 20 to 25 minutes until you see bubbles around the edges and the top is lightly golden.
- Let it rest briefly:
- Allow the baked dip to cool for about 5 minutes so it sets up slightly and is not dangerously hot when serving.
- Dive in:
- Set out plenty of sturdy tortilla chips and watch it disappear faster than you expected.
Save This recipe has become my go-to contribution for every potluck and game day gathering. Something about the combination of sweet corn and spicy peppers just makes people gather around the bowl and stay there talking and laughing while they snack.
Make It Your Own
I have discovered that adding half a cup of cooked and crumbled bacon takes this dip to an entirely new level that people cannot stop talking about. The smoky salty flavor from the bacon complements the sweet corn perfectly.
Serving Suggestions
Beyond tortilla chips, try serving this with sturdy vegetable slices or even as a topping for baked potatoes. My friend Lisa spreads it on toasted baguette slices for an amazing appetizer.
Storage And Prep Ahead
You can prepare this dip up to a day in advance and keep it covered in the refrigerator until you are ready to serve or bake it. The flavors actually develop and become even better after sitting overnight.
- Warm leftovers in the microwave in 30 second intervals stirring between each
- Store any leftovers in an airtight container for up to 4 days
- This dip actually freezes well if you somehow have leftovers
Save Whether you serve it warm and bubbly or cold and creamy, this corn dip has a way of bringing people together around the snack table. Enjoy every bite of the party favorite.
Recipe FAQ
- → Can this be prepared ahead of time?
Yes, you can assemble the mixture up to one day in advance. Simply cover it tightly and refrigerate until you're ready to serve, either cold or baked.
- → What are some ways to customize this dish?
For an extra layer of flavor, consider adding about half a cup of cooked, crumbled bacon. You can also experiment with different cheeses like pepper jack or mozzarella to vary the taste and texture.
- → Is it better served warm or cold?
This dish is deliciously versatile and can be enjoyed both ways! Serve it chilled for a refreshing option or bake it until bubbling and lightly golden for a comforting warm appetizer.
- → How can I adjust the spice level?
The amount of chopped jalapeños can be easily adjusted to your preference. Use ¼ cup for a milder flavor, or increase to ½ cup or more for a spicier kick. You can use fresh or pickled jalapeños.
- → What kind of corn is used in this?
This preparation uses a combination of both canned whole kernel corn and cream-style corn. This provides a nice contrast in texture, with the whole kernels offering a bite and the cream-style corn adding a rich, smooth consistency.