Crack Corn Dip

A creamy, cheesy, and flavorful dip loaded with corn, perfect for parties or gatherings. Serve it cold with tortilla chips for a crowd-pleasing appetizer.

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Prep Time 10

Total Time 10

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 cup canned corn drained
1 cup canned Mexicorn (fiesta corn) drained
1 cup sour cream
1 cup mayonnaise
1 package cream cheese 8 oz, softened
1 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
1/4 cup chopped green onions
1 jalapeño finely diced, optional, for heat
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
salt to taste
black pepper to taste
1/4 cup chopped fresh cilantro optional, for garnish
tortilla chips for serving

Equipment

mixing bowl
spatula
measuring cups
serving bowl
refrigerator

Method

In a large mixing bowl, combine the sour cream, mayonnaise, and softened cream cheese. Blend until smooth and creamy.
Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the drained canned corn, Mexicorn, shredded cheddar cheese, shredded pepper jack cheese, green onions, and diced jalapeño (if using). Mix until well combined.
Transfer the dip to a serving bowl or dish. Garnish with chopped fresh cilantro, if desired.
Chill the dip in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold with tortilla chips for dipping and enjoy!

Notes

For extra heat, add more diced jalapeños or a pinch of cayenne pepper. You can also use fresh corn kernels instead of canned corn for a fresher taste.