If you’re looking for an alternative to corn on the cob, corn dip is full of flavor – a perfect grill side dish.
Corn dip, which is the most popular farm staple during the summer, usually contains cheese to give it a richer texture (some versions also have sour cream), but you can also make it with herbs and citrus juice to lose the flavor Reinforce dairy products.
Read on for three delicious corn dip recipes.
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Mexican Street Corn Dip from Savory Experiments
Savory Experiments’ Mexican Street Corn Dip is “perfect for parties and potlucks,” says Jessica Formicola of Savory Experiments.
(Jessica Formicola, Hearty Experiments)
“There is nothing more satisfying than fresh summer corn. You can use leftover corn on the cob for this recipe or cook it especially for the occasion, ”says Jessica Formicola of Savory Experiments. “It takes all of the delicious flavors of Mexican Street corn and combines them into a dip that’s perfect for parties and potlucks.”
Pro tip: This dish can be prepared up to eight hours in advance and stored in the refrigerator before serving.
Preparation time: 15 minutes
(Cooking time depends on how you cook your corn)
6 corn corn, grilled or cooked
2 tablespoons of fresh lime juice
1 avocado, diced
1/2 cup red onion, chopped
1 cup cotija cheese or cream cheese, crumbled
1/3 cup of Crema Mexicana
1/3 cup of coriander roughly chopped, plus more for garnish
1 teaspoon of Maldon sea salt
1/2 teaspoon chili powder
Hot sauce, optional
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1. Cut the corn on the cob from the corn and place in a large mixing bowl.
2. Add lime juice, avocado, red onion, cheese, crema mexicana, coriander, salt and chili powder. Mix well, but do not mix too much.
3. Store in the refrigerator until ready to serve. Garnish with additional coriander and a hot sauce of your choice.
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505 Mexican Street Corn Dip in the Southwest
This corn dip from 505 Southwestern brings the heat.
(Courtesy 505 Southwestern)
If you like it spicy, you can’t go wrong with this chilli and salsa flavored treat from the salsa and sauce brand 505 Southwestern. Instead of tortilla chips, this dip is also an excellent container for carrot or jicama sticks.
Preparation time: 5 minutes
Cooking time: 15 minutes
2 tablespoons of butter
¼ cup white onions, finely diced
½ teaspoon of garlic powder
½ teaspoon smoked paprika
4 cups of frozen corn
¼ cup of mayonnaise
¼ cup of sour cream
½ cup 505 Southwestern®️ Flame Roasted Green Chile
Juice and zest of 1 lime
½ cup of grated Monterey Jack cheese
¼ cup of freshly picked coriander
½ cup of cotija cheese
¼ cup 505 Southwestern®️ restaurant-style salsa (or 505SW ™ ️ salsa of your choice)
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1. Melt butter in a pan over medium heat. Add the onions, garlic powder, and smoked paprika and sweet onions until translucent. Add corn, stir and cook until warmed through, about 2 minutes.
2. Add mayonnaise, sour cream, 505SW Flame Roasted Green Chile, lime juice and zest, and Monterey Jack cheese and stir over low heat until melted.
3. Transfer the mixture to a serving bowl. Top with cotija cheese and coriander. Serve with 505SW Restaurant Style Salsa or a salsa of your choice and tortilla chips.
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Planted in the kitchen’s summer corn salsa
This recipe from Kelsey Riley at Planted in the Kitchen is a healthy – but still delicious – corn dip option.
(Kelsey Riley, planted in the kitchen)
Made by Kelsey Riley, nurse and food blogger at Planted in the Kitchen, this plant-based, gluten-free dish is just begging for an impromptu happy hour with light bites on the patio or in your local park.
“This Summer Corn Salsa recipe is great for summer because it uses seasonal ingredients and flavors to make a dip that everyone will love,” says Riley.
“If you don’t want your recipe to be spicy, you can leave out the jalapeño. If you prefer more seasoning, don’t remove the jalapeño seeds while preparing, ”adds Riley.
Preparation time: 10 minutes
Cooking time: N / A
2 cups of fresh corn
1 paprika (diced)
1/2 cup red onion (diced)
1/2 cup coriander (chopped)
1 jalapeño pepper (pitted and diced)
Juice of 1 lime
Salt to taste
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1. Wash and prepare all vegetables according to the list of ingredients and place in a large bowl.
2. Season to taste with lime juice and salt, mix and enjoy. Serve with tortilla chips if you like.