Inspired by creamed corn, this creamy corn dip is made with fresh corn, onion, chive cream cheese, and butter.
Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands.Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love.
Yes, you can make this dip with sour cream, mayonnaise, or full-fat Greek yogurt instead of the cream cheese, but the texture will be slightly thinner. If you are not using chive cream cheese, add 1/2 teaspoon onion powder to get that onion flavor.You can also make this dip outside of peak corn season with frozen sweet yellow corn. You don't even need to thaw it — simply add it straight to the skillet with the butter.Store this dip in an airtight container for up to three days in advance.
Melt butter in a medium skillet over medium-high. Add corn and salt and cook, stirring occasionally, until just tender, about 7 minutes. Remove from heat and transfer 1/2 cup of the kernels to a small bowl; set aside. Transfer remaining corn to the bowl of a food processor and let cool for 10 minutes.
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