Cowboy Corn Dip
By combining sweet, juicy corn with a rich, creamy base of cream cheese, sour cream, and sharp cheddar, you get a luxurious texture that stands up perfectly to heavy dipping. Sliced green onions and diced jalapeños cut through the richness with a refreshing crunch and a gentle, customizable kick of heat. It is a warm, cheesy dip that will have everyone crowding around the snack table!
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Cowboy Corn Dip
Ingredients:
| Ingredient | Quantity |
| Cream cheese (softened) | 8 oz |
| Sour cream | 1 cup |
| Shredded cheddar cheese (divided) | 2 cups |
| Canned corn (drained) | 1 can |
| Jalapeños, diced (remove seeds for less spice) | 1/4 cup |
| Green onions, sliced | 2 |
| Garlic powder | 1 tsp |
| Salt and black pepper | To taste |
Step-By-Step Directions:
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Prep the Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or similar small baking dish.
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Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, exactly half of the shredded cheddar cheese, the drained canned corn, diced jalapeños, sliced green onions, garlic powder, and salt and black pepper to taste.
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Blend Thoroughly: Mix all the ingredients vigorously with a sturdy spoon or spatula until the cream cheese is fully integrated and the mixture is well combined.
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Assemble the Dish: Transfer the corn mixture into your prepared baking dish. Use the back of your spoon or a spatula to spread it out into a flat, even layer.
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Top with Cheese: Evenly sprinkle the remaining cup of shredded cheddar cheese over the top of the dip, covering it from edge to edge.
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Bake: Bake for 20/25 minutes, or until the cheese on top is completely melted, the edges are bubbling, and the top begins to turn a beautiful golden brown.
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Garnish and Serve: Remove the dish from the oven and let it cool slightly for 5 minutes so it settles. Garnish the top with additional sliced green onions if desired, and serve warm with plenty of tortilla chips, crackers, or fresh vegetable sticks.
