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–+ servings
creamy corn dip-served

Creamy Corn Dip - To Make in a Jiffy

Whisk the sour cream and yogurt till smooth; add the remaining ingredients and stir. Adjust salt and tartness. Set aside for 5-10 min for flavors to blend. Serve with crackers, chips and/or sliced fresh bread. Enjoy!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6
Calories 80 kcal

Equipment

  • standard kitchen equipment.

Ingredients
  

  • 1 cup Corn kernels - white or yellow frozen (thawed), canned or fresh (blanched)
  • 1/2 cup Yogurt - plain I recommend the whole milk variety, but non-fat is OK too; for vegan dip, use non-dairy yogurt of your choice
  • 1/4 cup Sour cream non-dairy sour cream OK for vegan dip
  • 2 tbsp Parmesan cheese - grated (like coarse powder) coarse powder texture; use vegan Parmesan or Nutritional yeast for vegan dip
  • 2 tsp Chia seeds if not available, omit, or use Sweet Basil seeds (Sabja, Tukmaria)
  • 2 tsp Dried Chives if fresh is available, use 2 tbsp, thinly sliced; if not available, use 2 tbsp of thinly sliced green onions (green tops)
  • 2 tsp Dried Dill weed if fresh is available, use 2 tbsp chopped dill fronds; also called Shepu (Marathi), Suva (Hindi)
  • 1 tsp Garlic - 1-2 cloves, minced/finely chopped if fresh is not available, use 1/4 tsp garlic powder; OK to omit if you prefer non-garlicky dip
  • 1 tbsp Jicama - peeled, finely diced if not available, use water chestnuts, radish, turnip, etc. (see Recipe Notes for details)
  • 1 tbsp Lime/lemon juice - freshly squeezed preferred if not available, bottled juice is OK
  • 2 tsp Pickle "juice": pickling liquid from pickled Jalapenos adds tartness as well as a little heat; if not available, add 1 tsp vinegar, diluted with 1 tsp water
  • 1/4 tsp Salt adjust as per taste preference (up to 1/8 tsp more)
  • 1/4 tsp Black pepper- freshly crushed preferred
  • 1/4 tsp Crushed red pepper adjust as per taste preference

Instructions
 

  • Place sour cream and yogurt in a medium bowl.
  • Whisk until smooth.
    dip base-yogurt-sour cream
  • Add chives, Chia seeds (or Basil seeds) and dill weed. Stir to mix.
  • Add chopped garlic, crushed red pepper and Parmesan cheese. Stir to mix.
  • Add freshly crushed black pepper, lime/lemon juice and pickle juice. Stir to mix.
    garlic - lime juice in dip
  • Slice the Jicama. Peel the skin and dice finely.
    See Recipe Notes for alternatives if Jicama is not available.
    jicama - finely diced
  • Add the diced Jicama to the dip.
    jicama in dip
  • Measure out the frozen corn. Place in a colander and rinse under cold water to thaw. Alternatively, microwave on Hi for about 30 seconds to thaw - do not heat longer or the corn might become chewy/sticky.
    If using canned corn, drain in a colander. Do not rinse.
    If using fresh corn kernels, blanch them for a minute or so. See Recipe Notes for details.
  • Add the corn to the dip and stir.
    thawed corn in creamy dip
  • Taste-test and adjust salt and tartness as per taste preference. To increase tartness, add more lime/lemon juice and/or pickle juice.
    If it seems too thick, add a little water (1-2 tsp or a bit more) to adjust consistency.
    After a while, it may thicken even more as the Chia seeds absorb liquid and swell. Stir in a bit more water to thin it out. Don't add too much water: the dip should be creamy, but not runny.
  • Serve with and assortment of crackers, fresh bread, pita chips, tortilla chips, etc.
    Enjoy!

Notes

If Jicama is not available, use one of the following:
  • Chopped water chestnut
  • Chopped radish: Daikon, Mulaa (Marathi), Mooli (Hindi, Punjabi), Mullangi (Tamil)
  • Chopped Turnip
  • Sunflower seeds
 
If using fresh corn kernels, blanch them first:
Do not let them over-cook or they become sticky/chewy - they should be tender-crisp after blanching. Add to the dip after cooling the blanched kernels to room temperature.
In the microwave:
  • Place the corn kernels in a glass/ceramic microwave safe bowl.
  • Sprinkle 2 tsp water.
  • Cover and microwave on hi for 1 min.
  • Keep covered for 1-2 min, then remove cover and set aside to cool to room temperature.
  • Add to the dip when cool.
On the Stove-top:
  • Bring 1 cup of water to boil in a small pan.
  • Add the corn kernels and stir to mix.
  • Cover, cook for 30 seconds and turn the heat off.
  • Remove from the hot stove-top and set aside, covered, for 1-2 min.
  • Drain in a colander and set aside to cool to room temperature.
  • Add to the dip when cool.
 
Storing Leftovers
Store in refrigerator in a glass/ceramic container
  • Consume within 2-3 days.
I do not recommend freezing this dip - when it thaws, the consistency is not very appealing.
 

Nutrition

Calories: 80kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 175mgPotassium: 225mgFiber: 2gSugar: 2gVitamin A: 1245IUVitamin C: 15mgCalcium: 101mgIron: 1mg
Keyword Chia seeds, Chives, Corn, creamy dip, Dill, Jicama, Parmesan, Sour Cream, Yogurt
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