Recipe courtesy of Ronnie Woo

Creamy Corn Dip with Crostini

This dish combines tangy Greek yogurt, sweet corn and fresh herbs in a cool, creamy dip that'll keep you coming back for more. "Milking" the cob is a quick and easy way to make sure you get every last bit of flavor out of fresh sweet corn.
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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: About 4 cups
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1 baguette, sliced 1/4-inch thick on the diagonal

1/3 cup olive oil

Kosher salt and freshly ground black pepper

2 ears corn, shucked

2 tablespoons unsalted butter

1/2 small yellow onion, finely chopped

1 clove garlic, minced

1 1/2 cups plain whole-milk Greek yogurt

8 ounces cream cheese, at room temperature

Juice of 1 lemon (about 2 tablespoons)

Pinch cayenne

1/4 cup chopped fresh dill, plus a few dill fronds for serving

1/4 cup flat-leaf parsley leaves, chopped

1/4 cup chopped fresh chives


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Meanwhile, use a sharp knife to shave the kernels from the ears of corn and transfer the kernels to a medium bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the dip to a serving bowl and garnish with the extra dill fronds. Serve the dip chilled with the crostini.
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