Corn Dip

Name: Corn Dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 5 ears fresh corn; 1/2 cup thick whole-milk Greek yogurt; 2 tbsp mayonnaise; 2 tbsp fresh lime juice; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp sea salt; 3 scallions chopped; 1 jalapeño diced; 1 tbsp Cotija; hot sauce optional; fresh cilantro; tortilla chips for serving

Smoky grilled corn dip with Greek yogurt, lime, jalapeño, and Cotija — the chilled bowl that empties before the party food arrives.

DifficultyEasyTotal time30 minServes6

Overview

Prep20 min

Cook10 min

Total30 min

Servings6

DifficultyEasy

Equipment

Grill or grill pan
Large bowl
Knife

Method

Grill the corn

Grill the corn and cut the kernels from the cobs.

Mix the base

Mix yogurt, mayo, lime juice, garlic powder, onion powder, and salt.

Reserve garnish

Reserve a little corn, scallion, and jalapeño for garnish.

Combine

Stir the rest into the creamy base.

Chill

Chill for at least 1 hour.

Finish

Finish with reserved vegetables, Cotija, cilantro, and optional hot sauce.

✦

Tips

NoteDon't skip the refrigerator time. An hour makes the lime, jalapeño, corn, and creamy dressing taste like one thing instead of five separate things.

NoteChar the corn properly — real dark spots are where the smokiness comes from.

NoteFeta stands in fine for Cotija if that's what's around.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorRefrigerate up to 3 days; refresh the garnish just before serving.

Frequently asked

Can I use frozen corn?+

Yes — char it hard in a dry skillet to recover some of the smoky flavor.

How spicy is it?+

Mild with one jalapeño; leave the seeds in or add hot sauce for more heat.

Can I make it ahead?+

It's designed for it — make it the night before and garnish at serving time.

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Grill the corn

Mix the base

Reserve garnish

Combine

Chill

Finish

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