This irresistible dip combines sweet corn, creamy cheese, and spicy jalapeños. Enjoy warm or cold with tortilla chips for any gathering.
# What you 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
07 - ¼–½ cup chopped jalapeños, fresh or pickled to taste
→ 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
# How to Make It:
01 - Using a large mixing bowl, combine softened cream cheese and sour cream. Beat with hand mixer or whisk until completely smooth and no lumps remain, about 1-2 minutes.
02 - Add both the drained whole kernel corn and cream-style corn to the creamy base. Fold gently with a spatula until evenly distributed throughout the mixture.
03 - Mix in shredded cheddar cheese, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Continue folding until all ingredients are thoroughly combined and uniform in color.
04 - Taste the dip and add more salt, pepper, or chopped jalapeños as needed to achieve desired flavor profile and heat level.
05 - For cold serving, transfer to an attractive serving bowl and refrigerate until ready to serve. For warm serving, spoon mixture into a 9-inch baking dish or shallow casserole.
06 - Preheat oven to 350°F. Place baking dish in oven and bake for 20-25 minutes until dip is bubbling around edges and top is lightly golden. Remove and let rest 5 minutes before serving.
07 - Present warm dip directly from baking dish or cold dip from serving bowl. Accompany with generous portion of tortilla chips for scooping.
