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
Mayo
Chili powder
Garlic powder
Cumin
Smoked Paprika
Juice of 1 lime
Jalapeño, finely chopped (remove seeds for less heat, if desired)
Sweet onion, diced
Donia Farms Salted Butter
Corn niblets, drained (can use fresh too! You want about 5 ish cups of corn, and will need 6-8 cobs depending on the size)
Fresh cilantro (for garnish)
Tortilla chips, for serving
Instructions
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In a large mixing bowl, stir together the yogurt, mayo, chili powder, garlic powder, cumin, smoked paprika and lime juice until smooth. Set aside.
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In a large skillet over medium heat, add the butter. 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.
To mimic the effect of grilled corn, I like to cook the corn in batches, 1 can at a time. This lets you get some extra toasted “grilled” kerrnels.
If you are using fresh corn, you can cut the kerrels off the cob and do the same steps, or you can grill the corn and cut it off and add to the pan! Do what ever you find easiest!
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Reduce the heat to low. Stir in about ¾ of the crumbled feta and most of the yogurt-mayo sauce (save a bit of both for topping later). Mix until everything is creamy and heated through.
Note* If you are prepping the dip ahead of time, after mixing in the sauce you can cover it for 1 day until ready to serve. When ready to serve you can add it to a baking dish and heat at 350 until warm through.
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Top with the remaining feta and a drizzle of the reserved sauce. Top with a generous amount of cilantro.
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Serve warm with tortilla chips!
