Super creamy, tangy, and spicy sweet, this Spicy Sweet Corn Dill Pickle Dip with jalapeños and dill pickles is perfect for tortilla chips, potato chips, or crostini. It’s a crowd-pleasing appetizer that can be served warm or cold, making it perfect for parties at any time of year.
Ingredients:
- 2 tablespoons avocado oil
- 4 ears sweet corn
- ½ teaspoon paprika
- 1 teaspoon sea salt, separated
- 1 cup 2% Greek Yogurt, 5% works too
- 1 tablespoon mayonnaise
- ½ cup chopped dill pickles
- ¼ cup chopped pickled jalapenos
- 1 tablespoon pickle juice
- 1 tablespoon pickled jalapeno juice
- 2 tablespoons chopped fresh dill
- ½ teaspoon red pepper flakes
Instructions
-
First, prep the corn. Use a sharp knife to cut the kernels off of 4 cobs of corn. Set aside.
-
Heat the avocado oil in a large skillet over high heat. When the avocado oil is hot, add the corn. Season with paprika and salt and toss to coat. Cook the corn until browned for 10-15 minutes, stirring occasionally. The goal is to brown the corn.*
-
Transfer the corn to a bowl to cool.
-
While the corn is cooling, add the Greek yogurt, pickles, jalapenos, pickle juice, jalapeno juice, dill, and red pepper flakes to a large bowl and stir to combine. Add the corn and stir again.
-
Serve immediately or store in the refrigerator to serve cold. Serve with vegetables, potato chips, crostini, or whatever your heart desires.
