It’s time for all that tender, juicy sweet corn to find its way to your table and your mouth!! And sometimes you just need a new idea other than the usual corn-in-your-teeth-salted-butter-on-the-cob variety.  When you want a fresh and creamy dip without being too over-the-top mayo or sour cream based, Creamy Corn Dip fits the bill and comes together in minutes in a skillet with just a few ingredients.

This creamy dip has a bit of zip and is a fresh and yummy favorite with sweet corn, onions, garlic, and cream cheese.  A perfect dippable bit of happiness for your tortilla chips!

To begin, cut the corn from six ears of fresh sweet corn (of course you can use freezer corn in a pinch to come closest to the fresh corn flavor).  See my Facebook page for a helpful tip on cutting corn from the cob with less mess!

Chop one small onion to equal about 1/3 of a cup.

Chop one fresh jalapeño pepper retaining some seeds if you’d like to add in some extra spice.

Finely chop 3 cloves of garlic.

In a large skillet, heat 3 T. butter over medium heat and add in the onion and stir and cook until softened.  Add in the garlic and jalapeño and sauté for 3 minutes or so and then add in all the fresh corn and cook until slightly softened, 6-8 minutes.

Stir in 4 oz. of cream cheese until melted and then add in up to 1/3 c. heavy cream until the dip is the texture and thickness you’d like for perfect dippability.

Add salt and pepper to taste, and garnish with fresh peppers or green onions or cilantro and serve warm or room temperature.

And there it is!  Fresh, delicious, easy, and made in minutes!  What’s not to love?

Creamy Corn Dip

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

This creamy dip has a bit of zip and is a fresh and yummy favorite with sweet corn, onions, garlic, and cream cheese.

Alison: That Which Nourishes

Serves: 6 servings

Grocery List

• 6 ears sweet corn
• 3 T. butter
• ⅓ c. onion
• 1 jalapeno pepper
• 3 cloves garlic
• 4 oz. cream cheese
• up to ⅓ c. heavy cream
• salt and pepper

Here's how...

1. Cut corn from the cobs.
2. Chop onion, pepper, and garlic.
3. In a large skillet, heat butter over medium heat and add in the onion and stir and cook until softened. Add in the garlic and jalapeño and sauté for 3 minutes or so and then add in all the fresh corn and cook until slightly softened, 6-8 minutes.
4. Stir in 4 oz. of cream cheese until melted and then add in up to ⅓ c. heavy cream until the dip is the texture and thickness you'd like for perfect dippability.
5. Add salt and pepper to taste, and garnish with fresh peppers or green onions or cilantro and serve warm or room temperature.

3.5.3251

Based on Trisha Yearwood’s recipe for Creamy Corn and Chile Dip. Thanks so much for the yum!