Creamy Corn and Chile Dip

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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6 ears corn, shucked

1 Fresno chile 

2 tablespoons unsalted butter 

3 scallions, chopped, white and green parts kept separate 

1 small clove garlic, minced 

1/3 cup heavy cream 

2 ounces cream cheese 

Kosher salt 

Tortilla chips, for dipping, preferably multi-colored 


  1. Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
  2. Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.