Southwest Corn Dip

Grilled sweet corn, sliced green onions, and diced jalapeños are stirred into a perfectly seasoned, creamy dressing, creating a corn dip that’s out of this world. Pass the tortilla chips please!

Aug 20, 2024

I’ve been a recipe developer (healthier ones of course) for more than 20 years, and I can hardly believe I’ve never made corn dip. Recipes for this magical concoction are popping up everywhere on social media, and thankfully, I took notice because it’s absolutely delicious and easy to make.

With sweet corn being in season, it’s the perfect time to make this dip. I like to use grilled corn in this recipe because it adds a subtle, sweet smokiness that amps up the southwest flavor vibe. Three medium-size ears of corn will definitely provide the two cups of kernels needed for the recipe. As a general guideline, one ear of corn typically yields about three quarters cup of kernels. When fresh corn isn’t available, frozen corn that’s been thawed and patted dry, or drained and rinsed canned corn works well in this dip.

While the grilled corn is cooling, mix up the creamy dressing that coats the veggies. Just cream together sour cream and cream cheese. I used the reduced-fat version of those ingredients to lighten things up. To this creamy mixture you’ll add some fresh-squeezed lime juice, hot sauce (I love Frank’s RedHot Sauce), chili powder, salt, and pepper; it’s that simple.

The only thing left to do is cut the cooled corn kernels from the cob and add them to the dressing, along with sliced green onions and finely diced jalapeños. I reserve a little bit of the corn kernels, green onions, and jalapeños to add to the top of the dip just before serving. Garnishing the top is always an attractive touch, and it gives people a sneak peek at what’s in the dip. If you have the time, chill the corn dip for an hour in the fridge before serving. This gives the flavors a chance to mingle and intensify.

As for what to serve this corn dip with, tortilla chips are an obvious choice. It’s also great with cucumber slices, red bell pepper strips, whole-wheat pita bread wedges, bagel crisps, or whole-grain crackers. You could also use it as a topping for tacos, fajitas, or burrito bowls.

To your health,

Darlene

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SOUTHWEST CORN DIP

Yield: 12 servings

Serving Size: 1/4 cup

Prep: 20 minutes

Ready: 2 hours (including chilling time)

INGREDIENTS

2 cups grilled corn kernels, cut from 3 medium ears of corn
2/3 cup reduced-fat sour cream (such as Daisy Light Sour Cream)
1/2 cup (4 ounces) reduced-fat cream cheese (such as Philadelphia 1/3 less fat Cream Cheese)
1 tablespoon fresh-squeezed lime juice
1 teaspoon cayenne pepper sauce (such as Frank’s RedHot Sauce)
1/2 teaspoon chili powder, ground cumin, or Tajin^®
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup sliced green onion (green and white parts)
2 to 4 tablespoons finely diced jalapeño pepper
1 to 2 thinly sliced lime wedges (optional garnish)

DIRECTIONS

Prepare a medium-hot fire in a grill. Husk corn and remove silks. Place corn cobs directly on grill grate and grill, turning often for even cooking, until lightly charred, about 8 to 10 minutes. Allow corn to cool before removing kernels from cob.
Place sour cream and cream cheese in a large bowl. Using a hand mixer, blend ingredients until smooth. Add lime juice, hot sauce, chili powder, salt, and black pepper and continue to blend.
Cut corn kernels from cooled corn cobs. Add 2 cups of kernels to cream cheese mixture along with green onion and jalapeño pepper (if you want to garnish top of dip before serving, set aside 1 tablespoon corn kernels, 1 tablespoon sliced green onion and a couple slices jalapeño pepper to place on top). Using a spoon, stir ingredients until combined. Cover dip and refrigerate at least one hour before serving. When ready to serve, place corn dip in a serving bowl and garnish with reserved corn kernels, green onion, jalapeño, and lime slice.

Nutrition Information per Serving (corn dip only)

70 Calories, 3.5 g Total fat, 2 g Saturated fat, 0 g Trans fat, 13 mg Cholesterol, 147 mg Sodium, 8 g Total carbohydrate, 1 g Dietary fiber, 2 g Total sugars, 0 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 38 mg (2%) Calcium, 0 mg (0%) Iron, 94 mg (2%) Potassium