Creamy Corn Dip
A quick and creamy corn dip with a hint of spice from jalapeños, perfect for parties and gatherings.
Ingredients
For the dip
- 1 can 15 oz can of corn, drained Drain well; can also use frozen thawed corn.
- 1 cup cream cheese, softened Use full-fat for best texture; light works but can be runny.
- 1 cup shredded cheddar cheese Sharp cheddar adds more flavor.
- 1/2 cup sour cream Balances richness and keeps it scoopable.
- 1/4 cup diced jalapeños Optional; use canned for convenience or fresh for crunch.
- 1/4 cup chopped green onions White and green parts both work.
- 1 tsp garlic powder More fresh garlic can be used, but add sparingly.
- to taste Salt and pepper Use fresh ground for best flavor.
Instructions
Preparation
- Soften the cream cheese so it blends easily—leave it on the counter for 20–30 minutes or microwave in 5–7 second bursts until just pliable.
- In a large bowl, beat the softened cream cheese with the sour cream and garlic powder until smooth and homogenous.
- Fold in the drained corn, shredded cheddar, diced jalapeños (if using), and chopped green onions until evenly distributed.
- Season with salt and freshly ground black pepper to taste; mix briefly and taste again.
- Transfer the dip to a serving bowl, cover, and chill for at least 30 minutes to let flavors meld and the texture firm up.
- Serve chilled with tortilla chips, crackers, or crisp vegetable sticks.
Notes
Store leftovers in an airtight container in the refrigerator; use within 3–4 days for best quality. Freeze in an airtight container for up to 1 month, but expect a grainier texture after thawing.