A creamy, zesty blend of sweet corn, cheese, and jalapeños. Perfect for sharing, served warm or chilled with crisp chips.
# Components:
→ Dairy Base
01 - 8 oz cream cheese, softened to room temperature
02 - 1 cup sour cream
03 - 1 ½ cups shredded sharp cheddar cheese
→ Corn and Vegetables
04 - 1 can (15 oz) whole kernel corn, thoroughly drained
05 - 1 can (15 oz) cream-style corn
06 - ½ cup chopped green onions, both white and green parts
07 - ¼ to ½ cup chopped jalapeños, fresh or pickled, adjust for heat preference
→ Seasonings
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - Kosher salt and freshly ground black pepper to taste
→ Serving Suggestions
11 - Tortilla chips for serving
# Directions:
01 - Place softened cream cheese and sour cream in a large mixing bowl. Using a hand mixer or sturdy whisk, beat until completely smooth and creamy, about 2 minutes. Ensure no lumps remain.
02 - Add both the drained whole kernel corn and cream-style corn to the bowl. Using a spatula, fold gently until evenly distributed throughout the cream base.
03 - Add shredded cheddar cheese, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are uniformly incorporated. Taste and adjust seasoning or heat level as needed.
04 - For cold service, transfer to a decorative serving bowl and serve immediately. For warm service, spoon mixture into an 8x8 inch or 9-inch round baking dish, spreading evenly.
05 - Preheat oven to 350°F. Bake dip for 20 to 25 minutes until edges bubble vigorously and top develops a light golden color. Remove from oven and allow to rest for 5 minutes before serving to set consistency.
06 - Present warm or cold dip alongside crispy tortilla chips. Provide spoons for easy scooping.
