Creamy Corn-and-Onion Dip

Our creamy corn dip is a summery take on French onion dip that requires only five ingredients to make. Tangy and savory, it leans on Greek yogurt for creaminess and is studded with plenty of crisp-tender corn and deeply flavored caramelized onions. Cooking the onions takes about 20 minutes, but you can spend that time cutting the corn kernels from the cobs, mincing the garlic, and measuring the remaining ingredients. After briefly cooking the corn, all that’s left to do is stir the dip together and season it to taste. Served alongside sliced vegetables, crackers, or tortilla chips, it’s the perfect starter to bring to a party and may just make its way into your summer rotation.

Ingredients for Creamy Corn Dip

Corn: When shopping for fresh corn, look for bright green husks that fit tightly around the ears. The kernels should feel plump and firm and should come right up to the top of the cob. To easily cut off the kernels, stand one ear at a time upright in a large bowl and use your knife to slice straight down; the bowl will catch any kernels, keeping them from scattering across your kitchen.

Onions: We prefer the flavor of yellow onions in this recipe, but you can use white as well. Chopping them finely will ensure no large chunks make it into your dip.

Greek yogurt: For the creamiest dip, opt for full-fat Greek yogurt (also sold as 5% fat). You can use reduced fat or even nonfat if you prefer, but you'll lose some richness in the process.

Worcestershire sauce: To make this recipe vegan, use non-dairy yogurt and look for an anchovy-free Worcestershire sauce at the grocery store or make our homemade vegan version.