Published On: July 22, 2026Categories: Recipes

Sweet Corn DipPrep & Cooking Overview

  • Prep time: 10 minutes

  • Cook time: 10 minutes

  • Yield: 8–10 servings

Ingredients

  • 3 cups sweet corn kernels (fresh sheared off the cob works best, but thawed frozen sweet corn works great too)

  • 1 tbsp unsalted butter

  • 8 oz cream cheese, softened to room temperature

  • 1/2 cup sour cream (or mayonnaise)

  • 1 1/2 cups sharp cheddar or pepper jack cheese, shredded

  • 1 jalapeño, finely diced (remove seeds for lower heat)

  • 1/2 cup red onion, finely diced

  • 1/2 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp kosher salt

  • 2 scallions, sliced (for garnish)

Instructions

  1. Char the corn: Melt 1 tbsp butter in a large skillet over medium-high heat. Add the corn kernels and spread them evenly. Let cook without stirring for 2-3 minutes so they get a light char, then stir and cook for another 3 minutes. Remove from heat and let cool slightly.

  2. Mix the creamy base: In a medium bowl, combine softened cream cheese, sour cream, chili powder, garlic powder, smoked paprika, and salt. Stir vigorously until completely smooth and lump-free.

  3. Fold in the mix-ins: Fold the charred corn, diced jalapeño, red onion, and 1 cup of the shredded cheese into the creamy base until evenly distributed.

  4. Serve cold or bake warm: 15-20 minutes (if warm).

    • Cold Version: Transfer to a serving bowl, top with remaining cheese and scallions, and chill in the fridge for 30 minutes before serving with tortilla chips.

    • Warm Baked Version: Spread the mixture into an 8×8-inch baking dish, top with the remaining 1/2 cup cheese, and bake at 350°F (175°C) for 15-20 minutes until bubbly and golden around the edges.