Corn Dip
Total Time
1 hr 30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(8)
Ingredients
6 servings
- 5 ears fresh corn
- ½ cup thick whole milk Greek yogurt, such as Fage or Chobani
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- 3 scallions, chopped, reserve some for topping
- 1 jalapeño pepper, diced, reserve some for topping
- 1 tablespoon crumbled Cotija cheese, for serving
- Hot sauce, chili powder, and/or cayenne, optional, for serving
- Fresh cilantro leaves, for garnish
- Tortilla chips, for serving
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Preparation
Step 1
Grill the corn according to this recipe. Slice the kernels off the cobs and set aside to cool.
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
This corn dip recipe is based on Mexican street corn salad and is a great appetizer for game day or summer cookouts.
