Do you have certain flavors or foods that remind you of summer? Although school is starting up this week (which means fall is right around the corner), the sweltering temperatures have me fully feeling the summer vibes. One thing I always associate with summer is corn – that sweet staple of golden goodness was always at our family table June through August. From yellow corn, to white corn, to bi color, it really didn’t matter as long as I could skewer the ends with my cob holders and dig in. Oh, and I always had to have some floss on hand for immediately afterward…I always seem to get corn stuck between my teeth! But I digress. in celebration of the season of corn, I whipped up a cheesy grilled corn dip to share with you today.
Not only is this bad boy easy to put together, but it is versatile, flavorful, and sure to please a crowd. Is that enough for you? It should be. Just a fair warning: you may find yourself huddled around the pot of this cheesy grilled corn dip and discover you’re unwilling to share with others. It was fortunate for me that Justin wasn’t at home when this current batch came together – I was able to dig in with some chips (and…maybe with a spoon…no shame) alllll by myself.
It’s good to be bad, you guys.
Admittedly, this isn’t the healthiest dish I’ve ever created. But, you have to live a little bit sometimes, you know? I did lighten things up by utilizing Neufchâtel cheese in place of cream cheese, and decided to use Greek yogurt in place of something like sour cream. I made an effort y’all, I really did. Plus, there are vegetables involved in this dip – they totally balance out the badness of the cheese, right?
In the end, you just need to get yourself to the grocery store and quickly grab the ingredients for this dip. Serve it to your friends and family next time you feel like a bit of a fiesta. Dip it with corn chips, or maybe if you’re feeling like a healthier option, you can use mini bell peppers as scoops. Celery is an option. You could top some tacos with this dip, or even put it atop a taco salad. Options options options.
- 4 cups corn kernels (about 5 ears)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ red onion, diced
- 2 small jalapenos, diced (de-seeded, if desired)
- 1 small green bell pepper, diced (about ½ cup)
- 4 ounces Neufchâtel cheese
- 3 ounces plain Greek yogurt
- 1 cup cheddar cheese, grated/shredded
- ½ teaspoon smoked chili powder
- ½ teaspoon smoked paprika
- Juice from ½ lime
- Small bunch cilantro, leaves and stems chopped fine (about ¼ cup)
- Salt and pepper, to taste
- Preheat the grill. Brush the corn lightly with olive oil and sprinkle with salt and pepper. Place on the grill and cook for about 10 minutes, turning a few times to yield an even char.
- Remove the corn from the grill and set aside until they are cool enough to handle. Then, cut the kernels off of the cob and set the kernels aside in a bowl.
- Next, add the butter to a large sauce pan or deep skillet. Heat over medium high - when the butter melts, add the garlic, red onion, jalapenos, and green pepper. Saute for about 5 minutes, until tender and fragrant. Salt and pepper to taste.
- Add the corn, Neufchâtel cheese, Greek yogurt, cheddar cheese, smoked chili powder, and the smoked paprika. Cook and stir until smooth and melted/incorporated, about 4-5 minutes.
- Remove from the heat, then stir in the lime juice and cilantro. Add some salt and pepper to taste.
- Serve the dip warm with tortilla chips - garnish as desired (avocado, bacon, fresh jalapenos, etc!). Enjoy!
AND if my cheesy grilled corn dip isn’t enough corn deliciousness for you, the Sunday Supper family has put together an entire lineup of dishes celebrating corn. Ohhhh boy – where to start? Work your way through the options, my friends…
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica’s Table
- Blueberry Masa Harina Pancakes by Magnolia Days
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
- Griled Corn and Avocado Salad by Garden Matter
- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
- Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
- Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
- Polenta Stuffed Peppers by Culinary Adventures with Camilla
- Shrimp Corn Chowder by Feeding Big and More
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
- Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
- Easy Addictive Corn by Fantastical Sharing of Recipes
- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy’s Honeybunch
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
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