I have been tweaking this recipe the last couple weeks and recently perfected it for my sister in law, Kelsi’s, birthday! It always feels great when your contribution is polished off with just crumbs remaining.
Kelsi (who you often see on our farm videos) loves sunshine and grew up a farm girl selling sweet corn! So this was the perfect dip for her! The only problem is that sweet corn isnt in season for us locally until September… BUT… this dip comes together easily with canned corn! Hooray!
Canned corn, onion, jalapeño, a simple dressing, fresh cilantro, and topped with our Grass Fed Heritage Feta come together to make this easy dip. Its delicious and tastes fresh!
Ingredients
Chili powder
Garlic powder
Cumin
Juice of 1 lime
Jalapeño, finely chopped (remove seeds for less heat, if desired)
Sweet onion
Can Corn, drained (can use fresh too)
Fresh cilantro (for garnish)
Tortilla chips, for serving
Instructions
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In a large mixing bowl, stir together the yogurt, chili powder, garlic powder, cumin, and lime juice until smooth. Set aside.
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In a large skillet over medium heat, sauté the diced onion and jalapeño until softened (about 3–4 minutes). Add the corn and cook for another 5–7 minutes, stirring occasionally, until it’s slightly charred and golden.
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Reduce the heat to low. Stir in about ¾ of the crumbled feta and most of the yogurt sauce (save a bit of both for topping later). Mix until everything is creamy and heated through.
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Spoon the mixture onto a baking sheet or oven-safe dish lined with foil. Top with the remaining feta and a drizzle of the reserved yogurt sauce.
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Bake at 375°F (190°C) for about 10 minutes until warm and bubbly.
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Remove from the oven, sprinkle with fresh cilantro, and serve warm with tortilla chips.
