Put your summer corn to good use with this fresh and creamy corn dip!
In Ohio, summertime means fresh sweet corn and all the delicious ways to enjoy it. Whether it’s on or off the cob, grilled, or baked into casserole, the best dishes start with sweet corn picked at peak ripeness. Though you can enjoy the spoils of corn country all year ‘round thanks to frozen corn kernels, we love the satisfaction of slicing it right from the cob!
This dip is pure simplicity, which is necessary during the busy summer months. It’s a base of cream cheese and sour cream seasoned and mixed with fresh sweet corn, peppers, and a hint of cilantro and lime. We love to serve this dip chilled at an outdoor barbecue but it’s equally delicious when baked just enough to let those cheeses (there’s three of them!) melt together.
*Corn Slicing Tip: Here’s a hack we’ve gleaned from the internet, and it does not disappoint! To easily cut and gather kernels from your corn on the cob you’ll need a sharp knife and a large Bundt pan. Simply place the clean shucked, uncut ear of corn on the center tube of the Bundt pan standing upright. Slice the kernels from the cob going top to bottom, allowing the kernels to fall and collect in the bottom of the pan! It’s simple and keeps your kernels from flying into the nooks and crannies of your kitchen.
Recipe for Ohio Summer Corn Dip
Makes 6 servings
- 4 ears corn, shucked and cleaned
- 1/2 red bell pepper, diced
- 1 shallot, diced
- 2 tablespoons olive oil
- 6 oz cream cheese
- ½ cup sour cream, softened
- ¼ cup mayonnaise
- 1 tablespoon dry taco seasoning
- ½ cup shredded cheddar cheese
- ½ cup cotija cheese
- 2 tablespoons chopped cilantro
- Sliced jalapenos, optional, to garnish
- Lime Wedges, to serve
- Corn Chips, to serve
- Using a sharp knife, remove the corn kernels from the cob. Set aside. In a large skillet over medium high heat sauté the diced pepper and shallot in olive oil until translucent, about 3 to 5 minutes. Add the corn and continue to cook stirring frequently until the corn is tender, about 5 to 7 more minutes. Remove from heat.
- In a large bowl combine the cream cheese, sour cream, mayonnaise, and taco seasoning and mix to combine. Add about half of the cooked corn mixture to the cream cheese mixture and fold to combine.
- Spread into the Ohio dish and sprinkle with shredded cheese. Top with the remaining corn and peppers and sprinkle with cotija cheese, chopped cilantro, and sliced jalapenos. Serve chilled with corn chips and a squeeze of lime juice, or bake in a 350F oven for 15 minutes or until heated through and melted!