Grilled Corn Dip
by
Ayesha Nurdjaja.
Fresh summer corn is the star of this creamy, flavor-packed dip from Chef Ayesha Nurdjaja. Sweet charred corn is combined with Greek yogurt, mayonnaise, fresh herbs, and a hint of serrano for a bright, crowd-pleasing appetizer that's perfect for game day, cookouts, or backyard gatherings.
Prep Time:
20 minutes
Cook Time
15 minutes
Serves:
4–6 Servings
Level:
Beginner
Ingredients
For the Corn
6 ears corn
Kosher salt
Extra virgin olive oil
For the Dip
1 small serrano pepper, thinly sliced
5 scallions, thinly sliced
1 small bunch cilantro, chiffonade, plus extra for garnish
Zest and juice of 1 lime
2 teaspoons kosher salt
¼ cup mayonnaise
½ cup Greek yogurt
2 teaspoons Dijon mustard
¼ teaspoon smoked paprika
¼ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons extra virgin olive oil
Instructions
Step 1: Grill or roast the corn with olive oil and kosher salt until charred on all sides.
Step 2: Allow the corn to cool before slicing the kernels from the cob.
Step 3: Place the kernels into a large mixing bowl.
Step 4: Finely chop the serrano pepper, scallions, and cilantro so they're roughly the size of the corn kernels.
Step 5: Add the vegetables, lime zest, and lime juice to the corn.
Step 6: Stir in the mayonnaise, Greek yogurt, Dijon mustard, smoked paprika, coriander, garlic powder, onion powder, kosher salt, and olive oil.
Step 7: Fold gently until evenly combined.
Serving & Finishing Touches
Garnish with additional cilantro and serve with tortilla chips.