This creamy corn dip is a summer version of French onion dip that only requires five ingredients. Spicy and savory, it leans on Greek yogurt for its creaminess and is studded with plenty of crunchy, tender corn and deeply flavored caramelized onions.
In addition to cut vegetables, crackers or tortilla chips, it is the perfect appetizer to take to a party.
How do you make creamy corn and onion dip?
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 onions, finely chopped
- Kosher salt and freshly ground black pepper
- 2 cups fresh corn kernels (from 2 ears)
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 ½ cups Greek yogurt
- 1/2 Roma tomato finely chopped
- Chopped green onion to taste
Directions
- Heat oil in a large skillet over medium heat. Cook the onions with a pinch of salt, stirring, until caramelized, about 20 minutes.
- Add corn and 2 tablespoons water. Cover and cook, stirring occasionally, until the corn is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat and let cool.
- Reserve 2 tablespoons corn mixture for garnish; put the rest in a bowl. Add Worcestershire sauce and Greek yogurt to the bowl with corn mixture and mix to combine; season with salt and pepper.
- Add chopped tomato and green onion to the top.
- Top with the reserved corn mixture and serve.
Tip for selecting Greek yogurt:
For the creamiest dip, choose full-fat Greek yogurt (also sold as 5% fat). You can cut back on fat or even low-fat products if you want, but you’ll lose some richness in the process.
Storage: The leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
What to serve with corn and onion dip: We like to serve this dip with sliced fresh radishes because their peppery bite is a delicious complement to the sweet onions and corn. You can also serve it with other vegetables, such as sliced cucumbers, bell peppers and celery sticks, or carrots. Wavy chips, pretzel sticks, kettle chips and tortilla chips would also be an excellent addition.