Recipe courtesy of Ronnie Woo

Creamy Corn Dip with Crostini

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: About 4 cups
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.



  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.