Level: Easy

Total: 30 min

Active: 30 min

Yield: 4 to 6 servings






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.

Creamy Corn and Chile Dip


  • Deselect All
  • 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