Fresh Corn Dip
This "fresher" version is light, creamy, and a little sweet. Perfect!
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
You can use either mild or hot peppers in this recipe. I chose 2 poblanos and 2 cubanelles.
You can certainly use the store-bought ground cumin if you don’t want to buy a package of cumin seeds that you may not end up using again. I cook with them often, so I already had them on hand. Allow the seeds to completely cool, then you may use a mortar and pestle or an electric spice grinder to grind the seeds before adding them in the recipe.
Tried this recipe?Let us know how it was!