I didn't just get the nickname “Picky Nikki” for no reason at all, no, I gave my mother so many reasons to call me “Picky” that I'm almost surprised that she ever called me anything else.
When I talk about my childhood I sometimes generalize and say that I ate no vegetables.
But that's not entirely true, see there was one veggie that I actually requested, even at birthday meals (and a birthday meal is where I always pulled out the big guns, like plain lasagna noodles and bagels).
Corn never felt like a vegetable to me, it was too sweet, and too happy of a color. It was just SO different from those scary veggies like broccoli or spinach.
Therefore, I can only say this about one vegetable, I have always loved corn.
To this day I am still happy to enjoy a corn on the cob simply boiled and buttered, but when you’re looking for something new, there are so many other incredible ways to enjoy this beloved vegetable.
This Creamy and Spicy Corn Dip is a perfect example of taking your old friend Mr. Corn and embracing him in a totally new way.
So grab yourself some super sweet ears of corn this summer, cut them off the cob, sauté with browned butter and peppers, toss with Greek yogurt, crumbled queso fresco, a touch of mayo, cilantro and lime and you have a dip that you will not be able to put down.
And be sure to make extra because this is also the perfect topping for tacos, it can be used to top chicken or steak, and it can even be thrown on a white pizza for a corn-licious pizza night.
Creamy + Spicy Corn Dip
servings: 1 Bowl
- 2 tablespoons unsalted butter
- 4 ears sweet corn, shucked + kernels removed – (about 4 cups corn kernels)
- 1 small red bell pepper, diced – ( about 3/4 cup)
- 1 jalapeno, minced
- 1 clove garlic, minced
- 3 tablespoons Greek yogurt
- 3 tablespoons queso fresco cheese, crumbled, plus more for garnish
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 2 tablespoons fresh lime juice (1 lime), plus a few lime wedges to garnish
- 1 teaspoon Mayonnaise
- 1 ½ teaspoons chili powder (I prefer ancho or chipotle chili powder)
- ½ teaspoon kosher salt
- Melt the butter in a large saucepan over medium heat and then cook it until browned—about 5 minutes. Add the corn, bell pepper, jalapeno, and the garlic to the pan and cook until the corn begins to slightly char – 8 to 10 minutes.
- Turn off the heat and stir in the yogurt, cheese, cilantro, lime juice, mayonnaise, chili powder and salt, mix until thoroughly combined.
- Transfer the dip to a small bowl; top with a bit of crumbled queso fresco and cilantro. Serve with tortilla chips and lime wedges.
- Could be served warm or at room temperature.
- I left the ribs and seeds in the jalapeno for more added heat, if you want less spicy, remove the ribs and seeds before dicing them. Or if you can't find fresh jalapenos, use a pinch of red pepper flakes or a spicy chili powder like chipotle chili powder.