Roasted Corn and Herb Dip
Elevate your appetizer game with this Roasted Corn and Herb Dip, bursting with smoky, vibrant flavors and creamy texture. This crowd-pleasing recipe features sweet, charred corn kernels grilled to perfection and paired with tangy Greek yogurt and velvety cream cheese for a rich base. Fresh herbs like cilantro, parsley, and chives add a fragrant, garden-fresh boost, while a touch of smoked paprika and lime juice lends smoky depth and zesty brightness. Perfectly spiced to your preference with optional red chili flakes, this easy-to-make dip is ready in just 30 minutes and makes an ideal pairing for chips, crackers, or crisp veggies. Whether you’re entertaining guests or looking for a bold snack, this roasted corn dip is your go-to recipe for irresistible flavor and effortless sophistication.
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob
- 2 tablespoons Olive oil
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 8 ounces Cream cheese, softened
- 1 cup Greek yogurt (plain, unsweetened)
- 2 cloves Garlic, minced
- 0.25 cup Cilantro, chopped
- 0.25 cup Parsley, chopped
- 2 tablespoons Chives, chopped
- 2 tablespoons Lime juice, freshly squeezed
- 0.5 teaspoons Smoked paprika
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Preheat your grill or broiler to medium-high heat.
Brush the ears of corn with 1 tablespoon of olive oil and season with 1 teaspoon of kosher salt and 0.5 teaspoons of black pepper.
Grill or broil the corn for 10-12 minutes, turning occasionally, until the kernels are charred and tender. Remove from heat and let cool slightly.
Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob and set them aside.
In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, minced garlic, lime juice, smoked paprika, and the remaining 0.5 teaspoon of kosher salt and 0.5 teaspoon of black pepper. Mix until smooth and creamy.
Fold in the roasted corn kernels, chopped cilantro, parsley, and chives. If you prefer a spicier dip, also add the red chili flakes.
Taste and adjust the seasoning, if needed, adding more salt, pepper, or lime juice to your liking.
Transfer the dip to a serving bowl and drizzle the remaining 1 tablespoon of olive oil on top for extra richness, if desired.
Let the dip chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.
Serve with tortilla chips, crackers, or fresh vegetables, and enjoy!
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 42.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
