Serves 10
20 min
Creamy Corn Dip With Feta, Mint, and Tomatoes
Recipe GLPR0e0123eec249bc
A vibrant, creamy dip combining fresh sweet corn with tangy feta cheese, bright mint, and juicy tomatoes. This Greek-inspired dish features smooth cream cheese blended with corn, enriched with half-and-half, and topped with a fresh medley of Kalamata olives, cherry tomatoes, and aromatic herbs. Perfect as an appetizer or starter to share.
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Ingredients
8 ounces plain, full-fat cream cheese, softened
3 cups fresh sweet corn kernels (from about 4 ears)
8 ounces feta cheese, finely crumbled and drained
1/2 cup half-and-half
1/2 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh oregano leaves, finely chopped
1 medium clove garlic, minced
1/2 teaspoon red pepper flakes
Freshly ground black pepper to taste
Kosher salt to taste
1/2 cup pitted Kalamata olives, halved
1/2 cup cherry tomatoes, thinly sliced
1/4 cup fresh mint leaves, torn
Crackers or pita chips for serving
Directions
In a large bowl, combine the softened cream cheese, half-and-half, minced garlic, and red pepper flakes. Mix until smooth and well blended.
Fold in the fresh corn kernels, crumbled feta cheese, and finely chopped oregano into the cream cheese mixture until evenly distributed.
Season the dip to taste with kosher salt and freshly ground black pepper, stirring well to incorporate.
Transfer the dip to a serving bowl. Drizzle the top with 2 tablespoons of the extra-virgin olive oil.
Scatter the sliced red onion, halved Kalamata olives, and sliced cherry tomatoes evenly over the dip.
Top with the torn fresh mint leaves and the remaining 1 tablespoon of olive oil.
Serve immediately with crackers or pita chips on the side.
