This corn dip recipe packs a real kick, and it's also extremely easy to make at home. It makes for about one and ⅓ cups and it's a great recipe to enjoy with your family—it's simple to make and features some pretty wholesome and tasty ingredients. After making this dish for your family, consider taking it over to a friend's house as an appetizer. We're positive that it will be a hit with everyone that you share it with! After making this dish, please rate and review it and share your thoughts on Facebook and Twitter.
If you're a fan of spicy snacks, or you're looking for some fun football game appetizers to make, then consider trying out this spicy corn dip recipe. The required ingredients are pretty simple to track down: all you need are 1½ cups of fresh corn kernels (from two medium-sized ears of corn), ⅓ cup of Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, two tablespoons of Cilantro, one tablespoon of chili pepper, one tablespoon of Garlic and your favorite pita or tortilla chips or crackers. After microwaving the corn kernels, and then blending and pureeing the whole mixture, remember to refrigerate the mixture before serving.
At Cabot, we take pride in our dairy products. Our cheeses and yogurts are award winning, and we know for a fact that any recipe that features our products, especially our Greek-style yogurt, will be a sure-fire hit with your family. We firmly believe that everyone you share this corn dip recipe with will love it—after trying this recipe, please make sure to rate and review it. Also, please feel free to share your thoughts on Facebook or Twitter too!
1½ cups fresh corn kernels* (from 2 medium ears corn)
⅓ cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt
2 tablespoons Cilantro
1 tablespoon Chili Pepper, or more to taste
1 teaspoon Garlic
Pita or tortilla chips
Join 290,000 other Cabot fans and receive the tastiest recipes, new product notifications, the latest news and exclusive promotions conveniently in your inbox!
MICROWAVE corn kernels on high power until hot but still crunchy, stirring midway, about 1½ minutes. Spread out on plate and let cool completely (pop in freezer to speed things along).
PLACE ½ cup of corn in blender and puree.
SCRAPE pureed corn into small bowl and combine with remaining corn kernels, yogurt, cilantro, chili pepper, and garlic. (Dip can be prepared 1 day ahead and refrigerated.) Serve with chips for dipping.
Love this dip, one of my favorite summer recipes!