Sweet Corn Jalapeño Cheddar Dip (Print Version)

Sweet corn and cream cheese blend with jalapeños and cheddar. Perfect warm or cold with tortilla chips.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1½ cups shredded cheddar cheese

→ Vegetables

04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) cream-style corn
06 - ½ cup chopped green onions
07 - ¼ to ½ cup chopped fresh or pickled jalapeños

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - Salt and pepper to taste

→ For Serving

11 - Tortilla chips

# How-To Steps:

01 - In a large mixing bowl, combine softened cream cheese and sour cream. Blend with a hand mixer or whisk until smooth and fully combined.
02 - Add whole kernel corn and cream-style corn to the mixture. Stir gently to incorporate.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
04 - Taste and adjust seasoning or jalapeños as desired.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if serving warm.
06 - Preheat oven to 350°F. Bake for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and let cool for 5 minutes before serving.
08 - Serve with tortilla chips.

# Expert Tips:

01 -
  • It works beautifully whether you serve it straight from the fridge or bubbling hot from the oven, so you can adapt to the season or your mood.
  • The sweet corn base mellows the jalapeño heat just enough to keep everyone coming back without reaching for water.
  • You can make it the night before and forget about it until guests arrive, which saves your sanity on busy party days.
02 -
  • If your cream cheese is cold and hard, the dip will stay lumpy no matter how much you mix, so leave it on the counter for at least an hour before you start.
  • Draining the whole kernel corn completely is essential, or the dip will turn soupy and slide right off your chips instead of clinging to them.
  • Taste the dip before baking because once it is hot and bubbly, adjusting the seasoning becomes messy and awkward.
03 -
  • Use a hand mixer to blend the cream cheese and sour cream instead of stirring by hand, because it makes the base impossibly smooth and fluffy in half the time.
  • If you are baking it, sprinkle a little extra cheddar on top during the last five minutes so it melts into a golden, irresistible crust that everyone fights over.
  • Let the dip sit out for ten minutes before serving if it has been in the fridge, because it scoops and spreads more easily when it is not ice cold.
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