Easy Street Corn Dip
This has become a favorite in our home. Serve this Street Corn Dip with your favorite tortilla chips as a fun appetizer or piled onto bowls or tacos.
It all started on the 4th of July. We were at a friend’s pool party and I dunked a chip into the most amazing dip. I couldn’t stop eating it! It was Street Corn Dip and was soooooo good. I cornered the person who made it and requested the recipe. I knew it would be such a big hit in our house. She told me she used most things from Trader Joe’s and did a mix of sour cream and yogurt. She mentioned that she just through it together and didn’t really have measurments.
So I worked it all out and made some of my own modifications and I’m so excited to share it with you!
Why I Love This Easy Street Corn Dip
- Simple ingredients
- I used lowfat Greek Yogurt rather than sour cream so it’s a lot healthier
- Most everything came from Trader Joe’s
- Easy to throw together for a last minute gathering
- The fire roasted corn has a delicious smoky flavor
One key ingredient that isn’t available at Trader Joe’s and I think makes this dish is Burke’s Hot Sauce Verde Serrano – it just gives it a little kick. Burke’s is owned by a Scituate friend is made her on the South Shore.
Happy Dipping
This street corn dip is great out by the pool, an easy side to bring to a BBQ or football night, or great just for family dinner.
I think the chopped fresh parsley tastes amazing in it and also love shaking extra Everything But the Elote Seasoning by Trader Joe’s on top.
This dip is creamy, tangy, and a teeny tiny spicy. I hope you enjoy it as much as my family does!
Save It for Later
Be sure to save it for later…
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Street Corn Dip
Ingredients
- 1 pack frozen corn Fire Roasted Corn from Trader Joe's
- 1 Cup Greek Yogurt Plain, low fat
- 1 Cup Feta Cheese or Cojita Cheese Crumbled
- Everything But the Elote Seasoning to taste
- Burke's Green Hot Sauce to taste
- Ground Pepper to taste
- 1 handful Parsley chopped
Instructions
- Defrost the corn.
- In a large bowl mix corn, Greek yogurt, and cheese.
- Chop fresh parsley. I like to use Krausa Parsley, but you can use flat leaf or curly. Whatever you have. Mix into the dip.
- Add pepper, hot sauce, and Everything But the Elote Seasoning. Mix until combined. I like to add extra Everything But the Elote Seasoning on top when serving.
- Serve immediately or chill prior to serving. I like to serve along side tortilla chips as a dip or I like to top bowls and tacos with this creamy dip.
