Creamy Spanish Summer Corn Dip

This week we’re making a crown pleaser, Spanish corn dip! Its easy to throw together, and easy to customize to your liking. We’ve included some chef recommended ingredient additions that you can add to this weeks bag on your order, just let us know what you’d like to add when you order!

Creamy Spanish Corn Dip

by Vintage Cookery

  • 2 ears sweet corn, kernels cut off cob
  • 2 clove garlic, minced
  • 1/2 onion, small diced
  • 3 tablespoons mayonaise
  • 1 tomato, diced
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon paprika (smoked if you have it)
  • 3 scallions, sliced
  • 3 tablespoons queso fresco cheese, crumbled, (or crumbled feta)
  • sea salt, to taste

Chef Austin recommends adding

  • 1 small red bell pepper, diced [$1.00]
  • 1/2 lb ground pork sausage, local [$5.55 lb]
  • 1 jalapeno, seeds removed, minced [$1.00]
  • 2 tablespoons chopped fresh cilantro

In a large skillet, melt butter on medium-high heat. (If you are cooking with fresh pork sausage, brown this first in a large skillet) When melted, add corn, onion, garlic, (if you have it, any other veggies like bell peppers, jalapenos, etc) and cook for 10-15 minutes, until corn and onions start to brown. When you see this happen, this is called caramelization, cooking the natural sugars in your food, making it taste oh so good. Once cooked, add salt, paprika, and chili powder and stir. Then add mayonnaise and lime juice. Mix in queso fresco/feta & cilantro if you have any, top with sliced scallions. Serve with warm tortilla chips.

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at

Your email address will not be published. Required fields are marked *