My Favourite Corn Dip (Easy, 4 Ingredients)

Recipe: Corn Dip Recipe »

This corn dip is one of the easiest and most delicious corn recipes-EVER. It's made with just four ingredients and was inspired by a corn dip I ate in a restaurant. I'll also show you the easiest way to cook corn to perfection! I'll also show you two ways to serve this delicious dip. This is a pushy recipe Dear Reader.

About This Corn Dip

What do you put in corn dip? This corn dip is simplicity itself but tastes like it came from a restaurant (because it was inspired by one). You start with sautéed leeks mixed with sour cream and juicy corn kernels. Then it's finished off with salsa macha or chilli oil!

I first ate this corn dip a the Union Bank restaurant in Orange. It was so delicious that I couldn't stop thinking about it. You know when your mouth can clearly remember the sensation of biting into something absolutely delicious? When I asked them about it they explained that there was sour cream and sautéed leeks along with the corn and salsa macha. I knew I had to make it again because we live 4 hours away from Orange so I can't get it that often. I had to come up with a dupe for this corn dip. We both absolutely loved it. I served it with corn chips but they serve it with freshly baked bread which is also delicious. Oh and if you don't like chilli oil or can't take spicy food, this is actually delicious just with the leeks, corn and sour cream!

Ingredients for Corn Dip

Leeks - these are a milder version of onion and they're in season now in the Southern hemisphere. If you don't have leeks available try the white bottoms of spring onions or sweet white onions. You want to cook them until they're soft and melting but you don't want to get them over caramelised but it's fine if they are a bit caramelised on the edges.

Sour Cream - You can use either low fat or full fat sour cream. It works with either!

Corn - All you need is one cob of corn. I'll also show you the easiest way to cook corn that doesn't require any pots or washing up!

Chilli oil - they use salsa macha (similar to chilli oil) so if you have a salsa macha that you like use that. I have a recipe for Chilli Oil that works really well and only takes 5 minutes to make.

Tips For Making Corn Dip

1 - You want some gorgeous juicy corn for this. I know it's not currently corn season in Australia but all you lucky people in the Northern Hemisphere are going into corn season. And really, corn is still available here cheaply even in winter.

2 - My best tip for cooking corn and the only way I cook corn nowadays is to microwave it - silks, husk and all! Place the whole corn cob in the microwave and set to 3 minutes on high. You'll smell when it's ready as it smells just like corn cooking (obvs!). Just be careful handling it when it's done as it will be very hot. Use tongs or gloves. Once you cool it off to 10 minutes the silk and husks will come off in one piece!

3 - You can serve this dip with bread or corn chips. I make corn chips at home because I can season them the way I like to. I cut a small corn tortilla into 6 wedges and deep fry them until crisp (around 2-3 minutes) and then turn them over. I season them with this vinegar salt that is my favourite condiment (seriously, it's so much better than just adding salt).

4 - This corn dip goes so well with Mexican and Asian dishes. I ate these with beef barbacoa, on top of taco salad or with this short rib beef galbi. It seriously goes with everything and I used it to top a salmon bowl too. Or just serve it as a dip on its own for a delicious snack.

Corn Dip Recipe

An Original Recipe by Lorraine Elliott, inspired by Union Bank, Orange

Recipe Overview

Preparation time: 10 minutes

Cooking time: 15 minutes concurrently

Serves: 4 with corn chips

Ingredients Needed

• 120g/4ozs leeks, bottom part only
• 2 tablespoons olive oil
• 150g/5ozs sour cream (light or full fat)
• 1 cob corn
• 1/4 cup finely sliced green onions
• 3 tablespoons chilli oil (chilli oil recipe here if you want to make it from scratch, use 150ml/5flozs of oil)

Step-By-Step Instructions

Step 1 - First slice the leeks in half lengthways and then cut into half moons. Place leeks in a sieve and rinse well, breaking up the leek slices to dislodge any dirt trapped within the layers. Place a saucepan onto medium heat and add oil and sauté the leeks for 10 minutes on low to medium heat. You don't want them caramelised, just softened. Season well with salt and pepper.

Step 1 b Thermomix directions - Slice the leeks in half lengthways and then cut into half moons. Place leeks in a sieve and rinse well, breaking up the leek slices to dislodge any dirt trapped within the layers. Place in the TM bowl along with the oil and set to 8 minutes/100C/speed#1. Scrape down the sides and set to 7 minutes/100C/speed#1. Season well with salt and pepper.

Step 2 - While the leeks are sauteeing, cook the corn. Place the corn with the husk in the microwave and set to cook for 3 minutes on high. The corn will be ready when you can smell the corn aroma. Use gloves when removing it from the microwave and cool. I sometimes just use washing up gloves to remove the silk and husk if I don't have time. Stand the corn vertically and using a knife, cut the kernels off on all sides.

Step 3 - You can either add everything together (corn, leeks, sour cream, chilli oil and green onions) OR combine the sautéed leeks and sour cream and place on a plate with a lip. Then spoon the corn on top of the sour cream, add sliced green onions on top and spoon chilli oil around the sour cream. No need to cool the leeks off, the hot leeks will soften the sour cream. Stir and season well with salt and pepper. Serve with corn chips or crackers.

Personal Note

Honestly I was feeling a little overwhelmed when I made this corn dip and it came around the right time. On the week that I made this I couldn't handle any big recipes like layered cakes. I had so much to do and it was this instance where everything needed attention at once. All I could make was this corn dip and my super simple taco salad.

On top of everything and people asking for things, I also was overwhelmed because everything in my fridge needed to be used by on the same date. Does that ever happen to you when everything just needs to use all at once? We hate food waste because food is so expensive and our last grocery bill for 2 people was $150 so I hate to throw anything out.

This corn dip really worked for me because the big tub of sour cream could be used up as well as the three pack of leeks that I bought was crying out for attention plus the lone corn cob rattling around somewhere in the crisper. And then the finishing touch was the last of the green onions that perhaps had seen better days. I chopped up the white and added them to the leeks to saute and then used the green part to top the dip. And I don't know about you Dear Reader, but I felt great that I didn't have to throw anything out!

So tell me Dear Reader, do you try to not throw any food out? What is your weekly grocery bill nowadays?