Recipes

Creamy Corn and Jalapeño Popper Dip

By
Jamie Milne

Published: 

Recipes from Everything Delish by Jamie Milne. Photography by Maya Visnyei. Penguin Publishing.

Creamy Corn and Jalapeño Popper Dip (Maya Visnyei)

Ingredients

  • 2 ears of corn or 1 cup frozen and thawed corn
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 small jalapeños, seeded if desired and finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon onion powder 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded cheddar cheese
  • 4 ounces plain cream cheese, softened
  • 1 cup plain 2% Greek yogurt or your favorite nondairy yogurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh flat-leaf parsley leaves

For Assembly:

  • 1/4 cup Garlicky Breadcrumbs or store-bought breadcrumbs
  • Freshly ground black pepper to taste
  • 1 tablespoon chopped fresh chives
  • Potato chips, crusty bread (especially any you have stashed in your freezer), or sliced veggies, for serving

Directions

Make the dip:

  1. Remove the corn kernels from the cobs
  2. Heat the olive oil and butter in a large cast-iron or nonstick ovenproof skillet over medium-high heat. When the butter melts and begins to foam, add the corn and jalapeños. Cook, stirring, until both are tender, 4 to 5 minutes. Add the paprika, onion powder, garlic powder, salt, and pepper and stir to combine. Stir in 1/2 cup of the mozzarella, 1/2 cup of the cheddar, and the cream cheese and continue stirring until the cheeses have melted, 4 to 5 minutes. Remove the pan from the heat.
  3. Fold in the yogurt, dill, and parsley and season with more salt and/or pepper, if needed. Set aside.

Assemble the dish:

  1. Preheat the oven to broil.
  2. Sprinkle the breadcrumbs over the dip in the skillet followed by the remaining 1/4 cup mozzarella and remaining 1/4 cup cheddar. Broil for 5 to 6 minutes, until the cheese is bubbly and melted.
  3. Allow the dip to cool for about 3 minutes, then finish with a couple cracks of pepper and the chives. Serve with your dippers of choice.

NOTES:

Give store-bought breadcrumbs some extra flavor by toasting 1/4 cup breadcrumbs in a small skillet or saucepan with a small pat of butter or a little drizzle of olive oil over medium-low heat until golden brown, about 5 minutes. Season with a pinch of salt and a couple cracks of pepper or, for extra credit, grate in 1/2 small garlic clove.

Turn these into jalapeño poppers: Start with 8 to 10 medium jalapeños, then instead of chopping them, halve them and scoop out the seeds. Fill each pepper with dip and top with the breadcrumbs and cheese. Bake at 350°F for 15 to 20 minutes, until the peppers are tender and the cheese is melted.