Corn Dip
User Reviews
5
Corn Dip
Description
The Corn Dip recipe starts by grilling fresh ears of sweet corn to develop a slightly smoky flavor. Kernels are sliced from the cobs and mixed with Greek yogurt, mayonnaise, fresh lime juice, garlic powder, onion powder, and salt to form a creamy base. Chopped scallions and diced jalapeño add a fresh crunch and a mild heat to the mixture.
After chilling, the dip is garnished with reserved corn kernels, scallions, jalapeño, crumbled cotija cheese, and fresh cilantro. It is served with tortilla chips as a flavorful and textured dip balancing creamy, tangy, and mildly spicy notes.
Ingredients
- 5 sweet corn ears, fresh
- ½ cup Greek yogurt such as Fage or Chobani, thick, whole milk
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice fresh
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt sea salt
- 3 scallions chopped, reserve some for topping
- 1 jalapeno pepper diced, reserve some for topping
- 1 tablespoon cotija cheese for serving, crumbled
- hot sauce chili powder, and/or cayenne, optional, for serving
- cilantro for garnish, fresh leaves
- tortilla chips for serving
Instructions
- Grill the corn according to this recipe. Slice the kernels off the cobs and set aside to cool.
- In a large bowl, mix together the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt. Set aside some of the corn, scallions, and jalapeño for topping the dip, then add the remaining corn, scallions, and jalapeño to the bowl and stir to coat. Chill for at least 1 hour.
- To serve, spread the chilled corn dip in a shallow dish and top with the reserved corn, scallions, and jalapeño. Sprinkle with the cheese and drizzle with hot sauce, if desired. Garnish with cilantro and serve with tortilla chips.