Creamy Corn And Onion Dip Food

EASY CREAMY CORN DIP

Steps:

• Combine all ingredients and stir gently in a large bowl until combined. Reserve a little bit of cheese and green onions for garnish.
• Refrigerate dip until ready to serve.*
• Garnish with reserved cheddar cheese and green onions before serving.
• Serve with corn tortilla chips.

OUT-OF-THIS-WORLD CORN DIP

Steps:

• In a large bowl, mix all ingredients except chips.
• Chill two hours to overnight. Serve with Frito Scoops corn chips.

CREAMY CORN DIP WITH CROSTINI

Steps:

• Preheat the oven to 425 degrees F.
• Toss together the baguette, olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a rimmed baking sheet. Bake until the bread is golden brown and toasted, about 10 minutes. Let cool on the baking sheet about 20 minutes; you can store the crostini in an airtight container for up to 2 days.
• Meanwhile, use a sharp knife to shave the kernels from the ears of corn and transfer the kernels to a medium bowl.
• Once the corn kernels are removed, "milk" the cobs by scraping a butter knife over the them, releasing the remaining milky liquid and letting it drip into the bowl.
• Melt the butter in a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the corn and any milk scraped from the cobs and season with 1 teaspoon salt and a few grinds of black pepper. Increase the heat to medium high and cook, stirring occasionally, until the corn is bright yellow and tender, about 3 minutes. Remove from the heat.
• Stir the yogurt, cream cheese, lemon juice and cayenne together in a large bowl until combined. Fold in the corn mixture. Gently fold in the dill, parsley and chives until combined. Refrigerate until cold, about 1 hour.
• Transfer the dip to a serving bowl and garnish with the extra dill fronds. Serve the dip chilled with the crostini.

CREAMY CORN-AND-ONION DIP

Steps:

• Heat oil in a large skillet over medium. Cook onions with a pinch of salt, stirring, until caramelized, about 20 minutes. Add corn and 2 tablespoons water. Cover and cook, stirring occasionally, until corn is tender, about 5 minutes. Add garlic and cook, stirring, 1 minute.
• Remove from heat and let cool. Reserve 2 tablespoons corn mixture for garnish; transfer the rest to a bowl. Add Worcestershire sauce and Greek yogurt to bowl with corn mixture and mix to combine; season with salt and pepper to taste. Garnish with reserved corn mixture and serve. Leftovers can be refrigerated in an airtight container up to 3 days.