Weight Loss
Spicy Sweet Corn Dill Pickle Dip
Super creamy, tangy, and spicy sweet, this Spicy Sweet Corn Dill Pickle Dip with jalapeños and dill pickles is perfect for tortilla chips, potato chips, or crostini. It’s a crowd-pleasing appetizer that can be served warm or cold, making it perfect for parties at any time of year.
Whenever I am invited to a summer barbecue or a game-day party, I IMMEDIATELY think of what dip I will bring. Dips are the perfect party food, after all! Our Caramelized Onion Dip, Crockpot Buffalo Chicken Dip, and Smoked Salmon Dip are some of our favs.
They’re pretty easy to make and easy to eat; if you’re not careful, you can eat the entire bowl. (Hey, no shame in that game!) I love this spicy sweet corn dill pickle dip because of the different flavors it has: Fresh sweet corn, tangy dill pickles, and pickled jalapenos explode in your mouth for an almost indescribable flavor. If you like pickles or spicy snacks, this one is a must-try.
The longest part of this recipe is cutting all the fresh corn off the cob! Then, you simply brown it in a pan, whip together the dressing, and toss everything in a big bowl. Set it up with a big bag of chips, and you’ll be ready to get your snack.
- Sweet Corn: You’ll need about four ears of fresh corn that has been husked and cut off the cob.
- Greek Yogurt: This makes the dip nice and creamy, but you could also use sour cream. We love using Greek yogurt because it adds a tangy flavor and is packed with protein.
- Mayonnaise: Mayonnaise adds a rich, creamy texture to the dip.
- Dill Pickles: Make sure to use dill pickles, as the flavor pairs perfectly with the corn and jalapeños.
- Pickled Jalapenos: These add the perfect amount of heat to balance out the sweetness from the corn and the tanginess from the pickles.
- Pickle Juice: This might seem like an unusual ingredient, but trust us – it adds so much flavor to the dip!
- Fresh Dill: Feel free to substitute dried dill if you don’t have access to fresh. Just use about half the amount.
- Red Pepper Flakes: If you want to kick up the heat even more, add a pinch of red pepper flakes.
You don’t have to stop at what’s listed here. The beauty of a dip is that it’s pretty customizable! Feel free to use thawed frozen corn instead of fresh if that’s all you have, and you can substitute canned green chilis for pickled jalapenos.
Want more spice? Add extra red pepper flakes or jalapeno juice! You could even mix in some of your favorite hot sauce.
Some other great add-ins are:
Can I Make This Recipe Vegan?
This spicy sweet corn dill pickle dip can be turned into a vegan recipe with just one swap, which is pretty good!
Substitute the Greek yogurt for vegan Greek yogurt, soy or cashew yogurt, coconut cream, or silken tofu and voilå! You’ve got a vegan and dairy-free corn dip on your hands.
The cooking time of your spicy sweet corn dill pickle dip will vary depending on the type of stove you have and what pan you are using. This means that your corn could finish earlier or later than the time directed.
Be sure to monitor it and remove it from the heat once it starts to brown. Overcooking the corn can cause a burnt taste in your dip, so be mindful of this during cooking!
This spicy sweet corn dill pickle dip can be stored in the refrigerator for 3-4 days. Just make sure to keep it covered with plastic wrap or in an airtight container.
If you want to freeze it, we recommend freezing it before adding the toppings, as they may get soggy when thawed.
What To Serve With This Creamy Corn Dip
Serve with fresh-cut vegetables, sweet potato chips, crostini, or whatever your heart desires. A crunchy kettle jalapeno chip would be amazing with this!
This spicy sweet corn dill pickle dip is begging to be part of a party spread. Serve it alongside buffalo cauliflower wings or chicken wings, potato salad, and homemade guac and chips.
You don’t have to serve this only as a dip, though! Try it on a taco, in a quesadilla, or a burrito bowl!
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First, prep the corn. Use a sharp knife to cut the kernels off of 4 cobs of corn. Set aside.
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Heat the avocado oil in a large skillet over high heat. When the avocado oil is hot, add the corn. Season with paprika and salt and toss to coat. Cook the corn until browned for 10-15 minutes, stirring occasionally. The goal is to brown the corn.*
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Transfer the corn to a bowl to cool.
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While the corn is cooling, add the Greek yogurt, pickles, jalapenos, pickle juice, jalapeno juice, dill, and red pepper flakes to a large bowl and stir to combine. Add the corn and stir again.
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Serve immediately or store in the refrigerator to serve cold. Serve with vegetables, potato chips, crostini, or whatever your heart desires.
- The cook time in step #1 will vary by stove top and pan used.
- Green chilis can be used as a substitute for pickled jalapenos.
- If you are looking for more spice, add more red pepper flakes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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