Ingredients
Equipment
Method
- If using fresh corn, slice the kernels off four ears and cook them in a skillet over medium heat for about 5 minutes until tender. For frozen corn, sauté until thawed completely. If using canned corn, simply drain and rinse well.
- In a large mixing bowl, use a hand mixer to combine the room temperature cream cheese and Greek yogurt. Whisk until the mixture is velvety-smooth with a hint of tanginess.
- Fold in the mayonnaise, lime juice, garlic powder, and onion powder. The brightness from the lime blends beautifully with the creaminess.
- Gently add the corn, diced jalapeños (if using), grated cheddar cheese, and chopped red onion, creating a colorful mixture.
- Taste the mixture and season with salt and pepper to your liking. Be generous; the seasoning enhances the natural sweetness.
- Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
- When ready to enjoy, garnish with fresh cilantro or green onions. Serve with tortilla chips, pita chips, or veggies for a delightful treat!
Notes
This dip is even better the next day as the flavors deepen and become more harmonious.
