The added step of blending some of the corn gives a wonderful texture to the dip as well a pervasive corn flavor that highlights the sweetness of the summer corn. The slight heat from the jalapeños plays nicely with the smokiness from the charred corn kernels and the smoked paprika. This dip benefits from being made ahead—just take it out of the fridge 30–45 minutes before you want to serve it.
Ingredients
- 6 ears corn, shucked
- High-heat cooking oil (canola, olive oil, grapeseed)
- ½ cup cream cheese, softened
- ½ cup sour cream
- ½ cup plain Greek yogurt
- 8 ounces extra-sharp cheddar cheese, shredded (1 small block)
- 2 jalapeños, seeded and diced
- 4 scallions, white and green parts, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- Salt and pepper
- ¼ cup milk
- Cilantro, roughly chopped
- Tortilla chips, for serving
Instructions
Heat grill to high heat. Brush corn lightly with oil and place on grill. Rotate frequently and remove corn from grill when slightly charred. While the corn is charring, in a large bowl combine cream cheese, sour cream, Greek yogurt, cheddar cheese, jalapeños, scallions, garlic powder, onion powder and smoked paprika. Set aside.
After removing corn from the grill, allow to cool slightly and cut corn kernels from cobs and then use a fork to rake the cobs to remove “milk” from cobs. Reserve kernels and “milk” from 1 cob and combine with dairy milk in a blender. Blend until smooth.
Add blended corn mixture and the remainder of the kernels to the dip mixture and stir to combine. Add salt and pepper to taste. Garnish with cilantro and serve with tortilla chips. Refrigerate any leftovers.
