Creamed Corn Dip



  • 2 Tbs olive oil
  • 1/2 cup sliced onions
  • Kosher salt
  • 2 cups frozen corn
  • 1 clove garlic, chopped
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup fresh parsley, finely chopped
  • 2 tsp grated Parmesan
  • Freshly ground black pepper
  • Melba toasts, baguette toasts or celery sticks, for serving


  1. Heat 1 Tbs oil in a medium skillet over medium-low heat. Add the onions and 1/2 tsp salt, and cook until soft and just starting to brown, about 4 minutes.
  2. Add the corn, and cook, stirring, until heated through and starting to turn golden, about 3 minutes.
  3. Add the remaining 1 Tbs oil and the garlic, and cook until fragrant, about 2 minutes.
  4. Set aside 1/2 cup of the vegetable mixture. Transfer the rest to a food processor, add 1/4 cup water and process until mostly creamy with a little texture.
  5. In a medium bowl, combine the sour cream, mayonnaise, parsley, Parmesan, 1/2 tsp salt and 1/4 tsp pepper.
  6. Add the pureed vegetables and the reserved mixture, and stir to combine.
  7. Refrigerate, covered, for at least 1 hour up to 3 days before serving. Serve chilled, with dippers.

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