This is one of those easy dips worth keeping in your back pocket. A little sweet from the corn, a little heat from the peppers, creamy enough to scoop up with a Frito, and seasoned with Stratton’s Seasoning Saltto bring it all together.
When fresh corn is in season, I love using corn right off the cob. But don’t let that stop you from making it any other time of year. Canned corn works beautifully too—just drain it well and you’re ready to go.
Anaheim pepper, red bell pepper, Hatch chiles, and a little pickled jalapeño give the dip layers of pepper flavor without making it overly hot. Sour cream and a touch of mayonnaise make it creamy, and Stratton’s Seasoning does the rest.
Stir everything together, tuck it into the refrigerator to chill, and that’s it.
And while you could serve it with tortilla chips, I’m going to tell you what I use:Fritos. That salty crunch with the sweet corn and creamy dip is just plain good.
This is one of those easy dips worth keeping in your back pocket. A little sweet from the corn, a little heat from the peppers, creamy enough to scoop up with a Frito, and seasoned with Stratton’s Seasoning to bring it all together.
When fresh corn is in season, I love using cooked corn right off the cob. But don’t let that stop you from making it any other time of year. Canned corn works beautifully too—just drain it well and you’re ready to go.
Anaheim pepper, red bell pepper, Hatch chiles, and a little pickled jalapeño give the dip layers of pepper flavor without making it overly hot. Sour cream and a touch of mayonnaise make it creamy, and Stratton’s Seasoning does the rest.
Stir everything together, tuck it into the refrigerator to chill, and that’s it.
And while you could serve it with tortilla chips, I’m going to tell you what I use: Fritos. That salty crunch with the sweet corn and creamy dip is just plain good.
Ingredients
2 ears fresh corn, cooked and kernels removed from the cob
Combine the corn, Anaheim pepper, red bell pepper, Hatch chiles, and pickled jalapeños in a bowl.
Add the sour cream, mayonnaise, and Stratton’s Seasoning and stir until everything is well combined.
Cover and refrigerate until chilled. Giving it a little time in the refrigerator lets the peppers, corn, and seasoning come together.
Serve cold with plenty of Fritos.
Recipe Note
Make It a Hot Corn Dip
Want something warm instead? Add shredded cheddar cheese to the mixture and turn it into a hot corn dip.
Spoon the dip into a small baking dish, top with a little extra cheddar, and bake at 350°F until hot and bubbly and the cheese has melted.
Serve it straight from the oven with Fritos for scooping.
Cold for a summer afternoon. Hot and cheesy for game day. Same easy recipe, two very good reasons to keep Stratton’s Seasoning in the pantry.
It’s simple enough to make for a Saturday afternoon and good enough to put in the middle of the table when friends come over. And because it can be made ahead, it’s one less thing to think about when everyone arrives.
