Corn Dip – The Almond Eater

Get the party started with this creamy and tangy Corn Dip! It’s a 15-minute recipe that transforms simple ingredients, like grilled corn, Greek yogurt, sautéed onions, and cotija cheese, into an irresistible party snack.

Whether you need an unforgettable snack for the party or you’re a “dips for dinner” kind of person, you’ll love this Creamy Corn Dip. It’s ready in only 15 minutes and packs charred corn and heaps of Mexican-inspired flavors into every bite.

 

To make this easy party dip, ears of corn are charred on a hot grill and then combined with caramelized onions, Greek yogurt, cream cheese, and smoky seasonings until creamy and smooth. Top it with cilantro and cotija cheese for a little flair, then serve it with tortilla chips at the potluck or barbecue. It’ll be an instant hit!

Recipe features 

• Sweet and juicy grilled corn kernels are combined with Greek yogurt, cream cheese, and simple spices to make this rich and satisfying party snack.
• You can make it with corn on the cob during the summer or canned or frozen corn year-round.
• The fresh cilantro and cotija cheese sprinkled on top make this an instant hit at any party!

Ingredients 

Ears of corn – Pick up fresh summer corn on the cob if you can. They’re easy to char on a hot grill, giving this dip a layer of smoky flavor that takes it to the next level. If fresh corn isn’t in season, use canned or frozen corn instead (more on this below).

Seasonings – You need smoked paprika, garlic powder, salt, and a pinch of cayenne to flavor the dip. 

Greek yogurt – This not only adds a creamy and tangy element to the dip but also boosts the protein. Feel free to use regular yogurt, sour cream, or dairy-free yogurt instead.

Cream cheese – This gives the dip its signature smooth, rich, and creamy consistency. A quality dairy-free cream cheese should work well as a substitute.

Cotija cheese – This Mexican cheese is salty and crumbly to complement the sweet corn and smoky seasonings. 

Tortilla chips – For dipping, of course! 

Instructions

Step 1: Char the corn. Lightly char the ears of corn in a hot cast iron skillet or a preheated grill. Let them cool slightly before shaving the kernels off the cob with a knife. Set aside.

Step 2: Sauté the onion and corn. Melt the butter in a cast iron skillet and sauté the onion and corn until soft and tender.

Step 3: Add the seasonings. Whisk the smoked paprika, garlic powder, salt, and cayenne in a small bowl. Season the onion and corn with ¾ of the seasoning blend and cook for another minute.

Step 4: Add the dairy. Stir the Greek yogurt, cream cheese, and cilantro in with the seasoned corn and onions until smooth. Transfer to a serving bowl.

Step 5: Garnish and serve. Garnish the dip with the remaining cilantro, seasoning mix, and crumbled cotija cheese, and serve warm with tortilla chips. Enjoy!

Tips and FAQs

• If the cream cheese made the dip a little too thick, stir in a splash of milk or extra yogurt to thin the consistency.
• Or, if the dip is too thin, add more softened cream cheese or shredded cheese to thicken it up.
• You can make this dip with both canned and frozen corn when fresh corn is out of season. Remember to drain and rinse the canned corn or thaw and dry the frozen corn beforehand. A quick sear in a hot skillet can help char the kernels and bring out the sweetness, too.

Variations 

• Extra spicy – Give this a kick of heat by using ¼ teaspoon of cayenne in the seasoning blend, stirring a minced jalapeno pepper into the dip, or adding a drizzle of serrano salsa on top.
• Extra cheesy – For extra gooey goodness, stir shredded cheddar, Monterey Jack, or pepper jack cheese into the dip until it melts.
• Add veggies – Boost the nutritional value by sautéing bell peppers, diced tomatoes, or black beans along with the corn and onions.
• Elote corn dip – Make a Mexican street corn-inspired version by adding fresh lime juice and a sprinkle of Tajín seasoning. Some diced red bell peppers and crumbled bacon, couldn’t hurt, too.

Serving suggestions

This dip is always a hit at parties, especially when served with tortilla chips, crunchy vegetables, pita bread, plantain chips, and crostini for dipping. 

Want to make it part of a feast? Start the meal with this dip, as well as fresh guacamole salsa and queso dip. Serve enchiladas or charred salmon tacos for the main course and enjoy a side of Spanish rice, black beans, or a refreshing avocado salad. And if you still have room, finish the meal with a bowl of mango mousse.

Can I make this in a slow cooker?

Absolutely! To make this corn dip in a slow cooker, start by sautéing the onions and corn as normal before transferring them to the slow cooker. Add the Greek yogurt, cream cheese, cilantro, and ¾ of the spice blend, then cook on low for 3 to 4 hours. Before serving, garnish the top with cilantro, remaining spices, and cotija cheese.

Can I make it ahead of time?

Yes, you can save time by making the dip up to 1 day in advance. Keep it covered in the refrigerator and, before serving, warm it up on the stove, in the microwave, or in a slow cooker on low, stirring occasionally until it’s heated through. 

Storage

Refrigerator: Any leftover corn dip can be stored in an airtight container in the refrigerator for 3 to 4 days. 

Reheating: To reheat, warm the dip gently in a skillet on the stove or in a 350ºF oven, stirring occasionally. Feel free to add a splash of milk if the consistency is too thick.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!