Fresh Corn Dip
If you’ve not checked out my first Corn Dip recipe, it’s delicious, too, and super simple to make. It is pretty much a one-bowl recipe. After recently making the simpler version, I decided to try to make it from scratch… toasting and grinding cumin seeds, roasting my chiles, using fresh ears of corn, etc. I was blown away by the results. The freshness and pop of flavors were evident with the first bite.
Going the fresher route definitely was more time-consuming, but I have to admit, it was worth it. The “original” Corn Dip is certainly convenient, but the Fresh Corn Dip wins in all categories. It was hard to stop eating it with a spoon so that I could photograph.
An added note… if you are going to make this fresh version, make it when corn is in a season where you are. Since corn is the primary flavor here, you’ll want to use the freshest/best you can get your hands on. If you’re craving the dip during the off-season, try the Corn Dip using cans of Mexicorn and diced green chiles.
I love this dip served with Fritos Scoops. Fresh veggies would work, too!
Toast your cumin seeds, and grind or ok to purchase ground cumin.
Fresh Corn Dip
Equipment
- disposable gloves, helpful to protect yourself from spicy peppers.
Ingredients
- 6 ears of corn, shucked
- 4 fresh, mild or hot peppers, see Notes
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 3 teaspoons cumin seeds, see Notes
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 1/4 teaspoons seasoned salt, like Lawry's
Instructions
- In a large stockpot, bring enough water to cover the corn up to a boil.
- Preheat the broiler.
- While the water is coming up to a boil, line a small sheet pan with foil and place the peppers on the pan without over-crowding.
- Put the pan of peppers under the broiler for 4 to 5 minutes, or until the skins are blackened. Pull the pan from the oven and turn the peppers over and place back into the oven to char the other sides of the peppers. Continue this process to char all sides of the peppers.
- Once the peppers are nicely blackened, fold the foil up over the peppers to seal and allow the steam to loosen the skins, approximately 5 minutes.
- Place the corn into the boiling water and allow the water to come back up to a boil. Once water is boiling again, cook the corn for about 6 to 8 minutes until tender. Remove the corn with tongs onto a large bowl to cool.
- In a small dry, sauté pan over medium heat, add the cumin seeds. Toast them, shaking the pan often, until they smell very fragrant (and it makes you crave Indian food). Set aside. See Notes
- Unwrap the peppers and (using gloves because of hot/spicy peppers) peel the skins off and discard. You can take seeds out also, if you'd like. Roughly chop the peppers and set aside.
- Once the corn is cool enough to handle, use a sharp knife and cut down the length of the corn to remove the whole kernels. I found that using a large bowl and one hand to hold the corn upright, and the other hand with a sharp knife, cut the kernels and allow them to fall into the bowl. Much less mess this way. Plus, you’ve already got the corn in your bowl ready for the addition of the other ingredients.
- Add the cumin seeds, remaining ingredients and stir very well, breaking up the corn pieces. (If you have a mortar and pestle, you can grind your cumin seeds before adding to the rest of the ingredients.)
- Taste for seasoning and adjust. Allow the dip to sit for about 15 minutes, stir, and taste again. Adjust any seasonings that you’d like to be stronger. I personally ended up adding more cumin. I was so thrilled with how it tasted.
- If not serving right away, cover with plastic wrap and refrigerate for up to 4 days. Stir before serving. Serve with Fritos Scoops, pita chips or veggies.
Notes
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