Creamy Cheesy Corn Dip
Creamy Cheesy Corn Dip
Ingredients
For the Corn Dip
- 2 corn, ears, boiled and kernels cut off the cob
- 1 onion, small, diced
- 2 garlic, cloves, minced
- 1 1/2 cups Greek yogurt
- 3/4 cup cream cheese, softened
- 3/4 cup marble cheese, shredded
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes, to 1/2 teaspoon, to taste
- 1 tablespoon oil or butter, as needed, for cooking
For Serving
- 1 bag tortilla chips, for serving
Instructions
- 1
Boil the 2 ears of corn in a pot of water until tender. Once tender, carefully cut the kernels off the cob into a bowl. Set aside.
⏱️ 5 min
- 2
Add a little oil or butter (about 1 tablespoon) to a large pan over medium heat. Add the diced onion and minced garlic to the pan and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
⏱️ 4 min
- 3
Add the reserved corn kernels to the pan with the softened onion and garlic. Let everything cook together for another 3-5 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 4 min
- 4
Lower the heat to low. Add the Greek yogurt and softened cream cheese to the pan. Stir continuously until the mixture is smooth and creamy, ensuring no lumps remain.
⏱️ 3 min
- 5
Season the dip with paprika, garlic powder, onion powder, salt, black pepper, and chili flakes. Mix well until all the seasonings are thoroughly incorporated into the creamy corn mixture.
⏱️ 2 min
- 6
Add the shredded marble cheese to the pan. Continue to stir over low heat until the cheese is completely melted and the dip is creamy and well combined.
⏱️ 2 min
- 7
Serve the Creamy Cheesy Corn Dip warm directly from the pan with tortilla chips or any other preferred dipping items.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cheesy Corn Dip
For the Corn Dip
- 2 corn, ears, boiled and kernels cut off the cob
- 1 onion, small, diced
- 2 garlic, cloves, minced
- 1 1/2 cups Greek yogurt
- 3/4 cup cream cheese, softened
- 3/4 cup marble cheese, shredded
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes, to 1/2 teaspoon, to taste
- 1 tablespoon oil or butter, as needed, for cooking
For Serving
- 1 bag tortilla chips, for serving
Instructions
- 1
Boil the 2 ears of corn in a pot of water until tender. Once tender, carefully cut the kernels off the cob into a bowl. Set aside.
⏱️ 5 min - 2
Add a little oil or butter (about 1 tablespoon) to a large pan over medium heat. Add the diced onion and minced garlic to the pan and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
⏱️ 4 min - 3
Add the reserved corn kernels to the pan with the softened onion and garlic. Let everything cook together for another 3-5 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 4 min - 4
Lower the heat to low. Add the Greek yogurt and softened cream cheese to the pan. Stir continuously until the mixture is smooth and creamy, ensuring no lumps remain.
⏱️ 3 min - 5
Season the dip with paprika, garlic powder, onion powder, salt, black pepper, and chili flakes. Mix well until all the seasonings are thoroughly incorporated into the creamy corn mixture.
⏱️ 2 min - 6
Add the shredded marble cheese to the pan. Continue to stir over low heat until the cheese is completely melted and the dip is creamy and well combined.
⏱️ 2 min - 7
Serve the Creamy Cheesy Corn Dip warm directly from the pan with tortilla chips or any other preferred dipping items.