Description
Sweet corn, creamy cheese, and just the right amount of spice come together in a humble baking dish—and somehow turn tortilla chips into a full-time job. It’s easy, unfussy, and wildly addictive. Whether it’s game day, a potluck, or a cozy night in, this dip doesn’t just show up… it shows off.
Ingredients
-
3 cups corn (frozen, canned, or fresh)
-
8 oz cream cheese, softened
-
1 cup shredded cheddar or Mexican-blend cheese
-
½ cup sour cream or mayonnaise
-
¼ cup chopped green onions
-
¼ cup diced jalapeños (fresh or pickled)
-
½ tsp chili powder
-
Salt and black pepper, to taste
Optional Garnishes
-
Fresh lime juice
-
Chopped cilantro
-
Extra green onions
-
Hot sauce or Tajín
Instructions
-
Preheat the Oven
Preheat to 375°F (190°C). Choose an 8×8-inch baking dish, pie plate, or small casserole. -
Make the Creamy Base
In a large bowl, mix softened cream cheese, sour cream or mayo, chili powder, salt, and pepper until smooth. -
Add the Mix-Ins
Fold in corn, shredded cheese, jalapeños, and green onions until evenly combined.
Taste and adjust seasoning or heat. -
Bake
Spread mixture evenly in the baking dish.
Bake for 20–25 minutes, until bubbly and lightly golden on top. -
Garnish & Serve
Rest for 5 minutes, then finish with lime juice, cilantro, or extra toppings. Serve warm with sturdy tortilla chips.
Notes
-
Fully softened cream cheese = smooth, lump-free dip
-
Frozen corn can go in straight from the freezer
-
Mayo creates deeper flavor and better browning
-
Don’t overbake—just bubbly and golden is perfect