My church ladies begged for the secret to this after the summer potluck. Only 4 ingredients to make the most addictive bite ever.

This southern 4-ingredient creamy corn dip is the kind of dish that disappears before you can even set the spoon down. I first carried it to a summer church potluck thinking it was almost too simple to bother writing down, but the ladies lined up with their index cards asking for the secret. It tastes like something your grandmother might have pulled from the oven after a long day in the garden: sweet corn, rich and creamy, with a blanket of bubbling cheddar on top and those golden, toasty edges everyone fights over. It leans on humble pantry staples, the way Midwestern farm kitchens always have, and turns them into the most addictive bite on the table.

Serve this creamy corn dip piping hot, right in the glass casserole dish it was baked in, with sturdy dippers like corn chips, thick-cut tortilla chips, or slices of a crusty baguette. It also pairs nicely alongside grilled burgers, brats, or fried chicken at a cookout, and it’s right at home on a snack table with deviled eggs, pickles, and fresh-cut veggies. If you have leftovers, spoon a bit over a baked potato or grilled chicken breast for an easy next-day treat.

Servings: 8-10

2 cans (15–15.25 ounces each) whole kernel corn, well drained

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart glass casserole dish so the dip doesn’t stick and those edges can brown up nicely.

In a large mixing bowl, combine the drained corn, cream cheese cubes, sour cream, and 1 1/2 cups of the shredded cheddar cheese. Stir until everything is well mixed; a few small cream cheese bits are fine, as they will melt in the oven.

Taste the mixture and, if you like, add a small pinch of salt and black pepper, but keep in mind the cheddar and chips will add saltiness. This dip was designed to be rich and simple, letting the corn and cheese shine.

Spoon the mixture into the prepared glass casserole dish, spreading it into an even layer so it bakes uniformly.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, making sure to cover the surface so you get that bubbly, golden crust.

Bake, uncovered, for 25–30 minutes, or until the edges are golden and toasty, the top is melted and bubbling, and the dip is heated through in the center. If your oven runs cool, you may need an extra 5 minutes.

Carefully remove the casserole dish from the oven and let the dip rest for about 5–10 minutes. This short rest helps it thicken slightly so it’s easier to scoop while still deliciously hot.

Serve warm right from the glass dish with sturdy corn chips, tortilla chips, or sliced baguette. Keep a trivet or towel underneath to protect your table, and give it a gentle stir from the edge now and then to bring that extra-creamy center to the top.

You can dress this up without breaking the 4-ingredient spirit by choosing flavored versions of what’s already here. Use fire-roasted canned corn for a smoky note, or a Mexican-style blend of shredded cheeses in place of plain cheddar. If your crowd likes a little kick, stir a can of drained diced green chiles or a spoonful of jarred jalapeños into the mixture before baking (this will technically add an ingredient, but it won’t change the basic method). For extra color and crunch, you can also fold in a handful of finely chopped green onion or bell pepper. To lighten it slightly, swap part of the sour cream for plain Greek yogurt, or use reduced-fat cream cheese; just know the texture may be a bit less rich. Food safety tips: Always drain the canned corn well so excess liquid doesn’t keep the dip from heating evenly. Bake until the center is hot and bubbling, and keep the dip out at room temperature for no more than 2 hours during gatherings; after that, refrigerate leftovers promptly in a covered container. Reheat leftovers in a small baking dish at 325°F until hot and bubbling, or in short bursts in the microwave, stirring halfway through so it heats evenly.