A creamy, cheesy blend with sweet corn and a kick of jalapeño. Ideal for parties, served with crunchy tortilla chips.
# What You'll Need:
→ 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 - ¼–½ cup chopped jalapeños, fresh or pickled to heat preference
→ Seasonings
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - Salt and freshly ground black pepper to taste
→ For Serving
11 - Tortilla chips for dipping
# Step-by-Step Guide:
01 - Combine softened cream cheese and sour cream in a large mixing bowl. Beat with hand mixer or whisk until completely smooth and no lumps remain, about 2 minutes.
02 - Add both drained whole kernel corn and cream-style corn to the bowl. Fold gently with a spatula until evenly distributed throughout the creamy base.
03 - Fold in shredded cheddar cheese, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined and cheese is evenly dispersed.
04 - Taste the dip and adjust salt, pepper, or jalapeño quantity as needed to suit your preference. Remember that flavors will mellow slightly if baked.
05 - For cold serving, transfer to a decorative bowl and refrigerate until serving time. For warm serving, spoon mixture into an oven-safe baking dish and spread evenly.
06 - Preheat oven to 350°F. Bake for 20–25 minutes until the dip is bubbly around the edges and lightly golden on top. The cheese should be fully melted throughout.
07 - Remove from oven and let rest for 5 minutes to set slightly. Serve warm or at room temperature alongside tortilla chips for dipping.
