Whipped Feta Dip with Corn Salsa

Cool off and celebrate the flavors of the summer with this creamy, crunchy, tangy, but sweet Whipped Feta Dip with Corn Salsa. Combining a bright, herbaceous whipped feta with the pop of charred corn, this dish checks all of the marks in texture and flavor.

If you love different variations of Mexican street corn, like Mexican Street Corn Hummus, you will instantly fall in love with this layered feta dip. Instead of salty cotija cheese, the feta in this recipe offers up that zesty bite that compliments the natural sweetness of fresh corn. The kick of jalapeno, vibrant freshness of cilantro, and tang of lime juice add additional layers of flavor to every bite.

When the summer sun comes to play, it’s nice to dive into something cool and refreshing. This whipped feta dip will satisfy all your cravings without the need to heat up the kitchen. Other than grilling your corn, there is absolutely no cooking required to assemble this colorful dip. You can even make the components in advance making this perfect for any party or get together. So, pop open a cold cerveza, and let’s dive in.

Why You’ll Love This Recipe

• Easy Process – For the whipped feta dip portion of this recipe, the food processor does all of the work. Just add the ingredients and blend until smooth and creamy. The grilled corn salsa also couldn’t be any more effortless. Aside from charring the corn, it’s just about chopping and mixing.
• Layers of flavor and texture – This feta and corn dip is all about contrasting flavors and textures, creamy and crunchy, sweet and salty. It hits all the notes for the senses.
• Assessable Ingredients – Just like making this dip couldn’t be easier, shopping for the ingredients is also a breeze. You can easily find them all, including the feta, at your local grocery store.

Ingredients

• Feta – For the best texture and flavor use block feta, not the already crumbled feta. For a milder flavor, look for a feta that is a combination of both sheep and goat milk.
• Mayonnaise – Mayo, combined with the sour cream, helps make the feta portion of this dip creamy and dreamy. Here in the south, we love our Duke’s.
• Sour Cream – Keeps the feta creamy and completely dippable.
• Corn – Fresh corn is absolutely the best choice for this recipe. It’s the star of the salsa topping.
• Tomato – Either a couple of Roma tomatoes, or a medium sized beefsteak will work for this salsa. Avoid grape/cherry tomatoes for this as they will make it too watery.
• Cilantro – You’ll need cilantro for both the whipped feta, and also the corn salsa.
• Limes – Fresh lime juice brings tang to both the whipped feta, and also the charred corn salsa.
• Jalapeno – Wake up those taste bud with the slightly sassy, spicy kick of a fresh chile! Leave the seeds out for a milder flavor profile or keep some in for a bold bite.
• Pickled Red Onion – Not only does this give a pretty burst of color to the corn salsa, but it also gives equal parts tang and sweetness that balances the salty feta. Homemade pickled onions or store bought will both work.
• Chili Lime Seasoning – Skip the salt and bring even more flavor to the charred corn salsa. It adds another layer of twang that enhances the fresh lime juice.

Substitutions and Variations

• If fresh corn isn’t in season, you can use frozen corn for this recipe. Instead of charring it on the grill add the kernels to a hot cast iron skillet to get a little color on them and soften them up.
• No grill? No problem. You can easily char up the corn in a hot skillet, grill pan, or under the broiler.
• For even a little more heat, use a serrano pepper instead of a jalapeno.
• Feel free to add additional ingredients to the corn salsa like diced sweet peppers, cubed avocado, or even black beans. Have fun making it your own!
• If you don’t have pickled red onions, you can use the same amount of diced red onion. To take some of the bite out of the red onion allow it to soak in cold salted water for 30 minutes.
• Instead of sour cream you can use Greek yogurt.

How to Make Whipped Feta Dip with Corn Salsa

• Grill the corn. Heat your grill to between 400-450 degrees. Make sure that your grates are clean, and fully heated. Place the ears of corn over direct heat. Rotate them every couple of minutes until all sides are charred. Let cool completely.
• Make the corn salsa. Add the diced jalapeno to a large bowl and squeeze a little of the lime over it. Let it sit while you chop the rest of the ingredients. Remove the kernels of the corn from the cob and add them to the bowl followed by the pickled jalapeno, tomato, cilantro, lime juice, and season with chili lime seasoning. Let refrigerate while you make the whipped feta.

• Whip up that feta! Add all the ingredients for the whipped feta to a food processor and blend until smooth and creamy. Because the feta is salty hold off adding any salt until after you’ve blended it. Add a pinch if necessary.
• Let the whipped feta refrigerate. If you have the time allow the whipped feta to refrigerate for at least an hour. It will firm up a little once it’s chilled.
• Assemble your dip! Spread the whipped feta dip in a shallow dish. Make sure you drain your corn salsa well and top the whipped feta with it. Garnish with a sprinkle of chili lime seasoning and more cilantro if desired and serve with your favorite dippers.

How to Store Whipped Feta Dip with Corn Salsa

If you don’t plan on eating the whipped feta with corn salsa right away, you’ll want to keep them stored separately in airtight containers in the refrigerator. Because the corn salsa will leach off additional liquid, you want to make sure you don’t top the cream feta dip with it until just before serving. They will each last up to three days refrigerated, so you can easily make both components in advance.

Tips From the Beach

• Use a good quality feta. Avoid using the already crumbled feta as it will give you a grainier texture.
• Don’t salt the feta dip until after you’ve already blended it and tasted it. Because feta is so salty you most likely won’t need any.
• Drain the corn salsa well before topping off the whipped feta. This will prevent the topping from being too liquidy.
• Have fun with your dippers. In addition to tortilla chips and your favorite veggies, other options include pita, naan, or even crostinis. Get creative and make it your own!
• Every brand of feta will have slightly different weights. Some are 7 ounces while others might be 8. Don’t stress if it’s not exact. It’s dip and totally forgiving.

Frequently Asked Questions

Whipped Feta Dip with Corn Salsa

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Cool off and celebrate the flavors of the summer with this creamy, crunchy, tangy, but sweet Whipped Feta Dip with Corn Salsa.

• Author: Nicole Stover
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 6 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Whipped Feta Dip

• 7–8 ounces block feta, drained
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 garlic clove roughly chopped
• 1/4 cup cilantro roughly chopped
• 1 tablespoon lime juice

Corn Salsa

• 2 ears corn
• 1 cup tomatoes diced, remove seeds to make less watery
• 1 jalapeno diced, remove seeds for less heat if desired
• 1/4 cup pickled red onions diced, can use raw onions as well
• 1/3 cup cilantro chopped
• 1 teaspoon chili lime seasoning
• 1 tablespoon lime juice
• kosher salt to taste

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Instructions

1. Heat your grill to between 400-450 and make sure your grates are clean. Place the corn on the hot grate. Rotate every couple of minutes, allowing all sides to char. Remove from the grill and let cool.
2. Add the diced jalapeno to a bowl and squeeze a little of the lime juice over it and add a sprinkle of salt. Let sit while you prepare the rest of the vegetables.
3. Carefully remove the kernels of corn from the cob and add to the bowl.
4. Add the diced tomato, cilantro, pickled red onion, lime juice, and chili lime seasoning. Stir to combine. Taste and add salt if needed.
5. Let refrigerate for at least 30 minutes if time allows.
6. To make the whipped feta, add all of the ingredients to a food processor. Blend until smooth and creamy.
7. Taste. Add a pinch of salt if needed.
8. Spread the whipped feta into a shallow bowl and cover with plastic wrap. Let refrigerate for 30 minutes if time allows. It will thicken up as it chills.
9. To assemble, drain the corn salsa well. Spoon over the top of the whipped feta. Garnish with an extra sprinkle of chili lime seasoning and cilantro.
10. Serve with your favorite dippers. 

Notes

1. This dip can be served immediately, but for best results allow both the salsa and the whipped feta to refrigerate for at least 30 minutes.
2. Both the salsa and the whipped feta can be made up to 2-3 days in advance. Keep them stored separately in airtight containers. Don’t assemble until just before serving.
3. If fresh corn isn’t in season you can use frozen corn for this recipe. Simply sauté it in a skillet until it has softened and slightly browned.