Description
This creamy, tangy, spicy, and sweet corn dip is a delicious party appetizer that combines grilled fresh corn with Greek yogurt, mayonnaise, and zesty seasonings. Chilling the dip for at least an hour allows the flavors to meld beautifully, making it perfect for serving with tortilla chips as a crowd-pleasing snack.
Ingredients
Main Ingredients
- 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 pepper (optional, for serving)
- Fresh cilantro leaves (for garnish)
- Tortilla chips (for serving)
Instructions
- Grill the Corn: Preheat your grill and cook the ears of corn until slightly charred and tender, about 10-15 minutes, turning occasionally. Then carefully slice the kernels off the cobs and set them aside to cool.
- Prepare the Dip Mixture: In a large bowl, combine the Greek yogurt, mayonnaise, fresh lime juice, garlic powder, onion powder, and sea salt. Mix well to create a creamy, tangy base.
- Add Veggies and Chill: Reserve a small amount of the grilled corn, chopped scallions, and diced jalapeño for topping. Add the remaining corn, scallions, and jalapeño to the bowl and stir until evenly coated with the yogurt mixture. Cover and refrigerate the dip for at least 1 hour to allow the flavors to meld.
- Serve: Spread the chilled corn dip in a shallow serving dish. Top with the reserved corn, scallions, and jalapeño. Sprinkle with crumbled Cotija cheese and, if you like, drizzle some hot sauce or sprinkle chili powder or cayenne for extra heat. Garnish with fresh cilantro leaves and serve immediately with tortilla chips.
Notes
- Grilling the corn adds a smoky depth that complements the creamy dip perfectly; you may substitute with roasted or boiled corn if necessary, but grilling is recommended.
- Adjust the jalapeño quantity according to your spice preference, and remove seeds to reduce heat.
- For a vegetarian version, ensure mayonnaise is vegetarian-friendly or substitute with a plant-based mayo.
- Chilling the dip for at least one hour is essential for optimum flavor development.
- Feel free to add a dash of smoked paprika or cumin for an extra smoky nuance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
