Corn Dip Recipe
This easy, cheesy Corn Dip Recipe is the quickest way to elevate any gathering—no oven needed and no mayonnaise in sight. With bright, roasted flavors that echo a fresh corn salad, this creamy, Mexican-inspired treat becomes a crowd-pleaser for game day, parties, or a simple snack.
Ingredients
- 3 cups corn kernels fresh off the cob or thawed frozen corn; pat dry to avoid sogginess
- 1 cup whole milk Greek yogurt for silky creaminess—Fage or Chobani work great
- 1/2 cup shredded Monterey Jack cheese swap for pepper Jack if you like a kick
- 1/4 cup chopped red bell pepper tiny dice adds color and crunch
- 2 tablespoons chopped green onions or chives
- 2 tablespoons fresh cilantro roughly chopped (or parsley if cilantro isn’t your thing)
- 1 small jalapeño seeded and minced (optional; adjust for heat)
- Zest and juice of 1 lime brightens the whole dip
- 1 teaspoon ground cumin smoky undertone
- 1/2 teaspoon chili powder for a mild Mexican-inspired flair
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a dry skillet over medium-high heat. Add corn kernels in a single layer, letting them sit without stirring for 2 minutes to develop those golden-brown specks. Stir and cook another 2–3 minutes until some kernels pop with deep color. Transfer to a bowl to cool slightly.
- While the corn cools, stir together Greek yogurt, lime zest, lime juice, cumin, chili powder, salt, and pepper in a medium bowl. Taste for seasoning—feel free to add more lime or spice.
- Add the cooled kernels, red bell pepper, green onions, cilantro, and jalapeño to the creamy mix. Stir gently so every bite gets coated.
- Sprinkle shredded Monterey Jack and fold it in just until you see ribbons of melty goodness—don’t overmix or it gets runny.
- Cover and refrigerate for at least 20 minutes. Chilling lets flavors mingle and the dip firm up. If you’re in a hurry, even 10 minutes helps.
- Right before serving, stir the dip and adjust salt or lime juice if needed. You want that punch of brightness.
- Arrange tortilla chips, sliced veggies, or even mini-toasts around the bowl. Garnish with extra cilantro sprigs and a lime wedge.
Notes
If your frozen corn is wet, spread it on paper towels first to avoid watering down the dip. Over-charred corn adds a bitter edge—aim for golden pops of color, not burn. For extra creaminess, let the dip rest longer; flavors deepen after a couple of hours. I once skipped the cilantro—big mistake. Its fresh, citrusy note really lifts the flavor. For a festive twist, serve in a hollowed-out mini pumpkin at a fall gathering.
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