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Flavorful Charred Corn and Roasted Red Pepper Dip

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A smoky, sweet, and creamy dip featuring charred corn and roasted red peppers, perfect for parties and casual gatherings.

Ingredients

Scale
  • 3 cups fresh corn kernels (about 4 ears of corn), charred
  • 1 cup roasted red peppers, chopped (homemade or jarred)
  • 1/2 cup Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste (start with 1/2 teaspoon salt)
  • Optional: 1 small jalapeño, seeded and finely chopped

Instructions

  1. Preheat grill or cast-iron skillet over medium-high heat. Shuck corn, remove silk, and lightly brush with olive oil. If using frozen corn, thaw, drain, and pat dry.
  2. Place corn on grill or skillet and cook, turning occasionally, until kernels are charred and blistered in spots, about 8-10 minutes. Remove and let cool slightly.
  3. Stand each ear upright on a cutting board and slice downward to remove kernels (about 3 cups).
  4. If using fresh red peppers, preheat oven broiler or grill. Roast whole peppers on a baking sheet or grill rack, turning frequently, until skins are blackened and blistered, about 10-15 minutes.
  5. Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins, remove seeds and stems, and chop roughly.
  6. In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper until smooth and creamy.
  7. Fold in charred corn kernels, chopped roasted red peppers, cilantro, and jalapeño if using. Stir gently to combine.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serving immediately is possible but chilling improves flavor.
  9. Serve chilled or at room temperature with tortilla chips, fresh veggies, or crusty bread.

Notes

Watch the corn closely when charring to avoid burning. Let roasted peppers steam under plastic wrap to make peeling easier. Adjust seasoning after folding in peppers, especially if using jarred. Chilling the dip for at least 30 minutes enhances flavor. For a smoother texture, pulse briefly in a food processor but avoid over-processing.

Nutrition

Keywords: charred corn dip, roasted red pepper dip, party dip, smoky dip, easy appetizer, summer dip, crowd-pleaser

Find it online: https://sparklechew.com/flavorful-charred-corn-and-roasted-red-pepper-dip-easy-recipe-for-parties/