Street Corn Dip

Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
Servings 8


  • Vita Ice Pink Grapefruit for serving
  • 2 tbsp. Olive Oil
  • 1 small Yellow Onion finely chopped
  • 4 Cobs of Corn about 2 cups Corn Kernels
  • 2 cloves Garlic minced
  • 1 tbsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • ½ tsp. Fine Sea Salt
  • ½ tsp. Black Pepper
  • 8 oz. Cream Cheese
  • cup Plain Greek Yogurt
  • ½ cup Milk
  • Zest of 1 Lemon
  • ¼ cup Fresh Cilantro chopped
  • 2 tbsp. Olive Oil for sauce
  • 1 tsp. Chili Powder for sauce
  • 1 tsp. Red Pepper Flakes for sauce
  • Cotija Cheese for garnishing
  • Tortilla Chips for serving


  • In a large saucepan over medium high heat, add the olive oil and onions to sauté for 5-6 minutes.
  • Add the minced garlic, corn kernels, chili powder, smoked paprika, salt, and black pepper. Cook another 5-6 minutes, until the corn is tender.
  • Add the cream cheese and yogurt. Stir until smooth and melted. Thin out with milk to taste.
  • Stir in the lemon zest and chopped cilantro. Transfer the dip to a serving bowl.
  • To make the sauce: In a small saucepan, combine the olive oil, chili powder, and red pepper flakes. Heat up for 2-3 minutes, then add on top of the corn dip.
  • Top with additional corn, fresh cilantro, and cotija cheese.
  • Enjoy warm with Vita Ice Pink Grapefruit for a complimentary refreshment!