A creamy, cheesy dip featuring sweet corn, sharp cheddar, and a hint of jalapeño. Great warm or chilled with chips.
# Components:
→ Dairy Base
01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1 ½ cups shredded sharp cheddar cheese
→ Corn
04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) cream-style corn
→ Vegetables
06 - ½ cup chopped green onions
07 - ¼–½ cup chopped jalapeños, fresh or pickled
→ 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
# Method:
01 - Place softened cream cheese and sour cream in a large mixing bowl. Using a hand mixer or whisk, beat until completely smooth and well combined, about 1-2 minutes.
02 - Add both drained whole kernel corn and cream-style corn to the bowl. Gently fold into the cream base until evenly distributed throughout.
03 - Fold in shredded cheddar cheese, green onions, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are thoroughly combined and no dry pockets remain.
04 - Taste the mixture and adjust seasoning or jalapeño quantity as needed for desired heat level and flavor balance.
05 - For cold service, transfer to a decorative serving bowl. For warm service, spoon into an oven-safe baking dish and spread evenly.
06 - Preheat oven to 350°F. If serving warm, bake for 20-25 minutes until dip is bubbly and lightly golden on top. Remove from oven.
07 - Allow baked dip to cool for 5 minutes before serving to set slightly and prevent burns.
08 - Present dip surrounded by tortilla chips for scooping. Serve immediately while warm or chill for cold service.
