Super creamy, tangy, spicy, and sweet, this Spicy Sweet Corn Dill Pickle Dip combines grilled-style corn, dill pickles, and pickled jalapeños for a bright, addictive appetizer. It works equally well warm or cold and pairs beautifully with tortilla chips, potato chips, crostini, or fresh-cut vegetables — making it an excellent choice for barbecues, game-day spreads, or casual get-togethers year-round.
I always think about what dip to bring when invited to a summer barbecue or party — dips are the perfect party food. This corn-dill-pickle dip stands out because of its bold contrasts: sweet fresh corn, tangy dill pickles, and a touch of heat from pickled jalapeños create a flavor combination that’s both familiar and unexpected. If you enjoy pickles or spicy snacks, this dip is a must-try.
All the Ingredients Needed for Spicy Sweet Corn Dill Pickle Dip
- Sweet corn: about four ears, husked and kernels cut off the cob (or thawed frozen corn as a substitute).
- Greek yogurt: 2% works well for creaminess and tang; sour cream can be substituted.
- Mayonnaise: a small amount to add richness and smooth texture.
- Dill pickles: chopped, use dill-style pickles for the best flavor match.
- Pickled jalapeños: chopped, for heat and acidity (canned green chiles can substitute).
- Pickle juice and jalapeño juice: a tablespoon each to brighten the dressing.
- Fresh dill: chopped; if using dried dill, use about half the amount.
- Red pepper flakes: a pinch to increase heat if desired.
- Seasonings such as paprika and sea salt to taste.
Mix It Up with More Ingredients
The dip is highly customizable. Swap thawed frozen corn for fresh, use canned green chiles if you don’t have pickled jalapeños, or increase the heat with extra red pepper flakes or a splash of hot sauce. For added texture and color, consider stirring in any of the following:
- Cherry tomatoes, halved
- Shredded cheddar cheese
- Thinly sliced green onions
- Black beans for extra heartiness
- Chunks of avocado for creaminess
- Fresh cilantro for a different herb profile
Can I Make This Recipe Vegan?
Yes. Replace the Greek yogurt and mayonnaise with plant-based alternatives such as vegan Greek-style yogurt, soy or cashew yogurt, coconut cream, or blended silken tofu to achieve a creamy, dairy-free version. Flavor and texture will be similar, and the acidic elements (pickle juice and jalapeño juice) help maintain brightness in the dip.
Top Tip: Keep an Eye on the Corn
Browning the corn brings out a sweet, slightly smoky flavor that lifts the entire dip. Cooking times vary by stove and pan, so watch closely and remove the corn from the heat as soon as it develops golden-brown spots. Avoid overcooking to prevent a burnt taste.
Storage Directions
Store the dip covered in an airtight container in the refrigerator for 3–4 days. If freezing, freeze before adding delicate toppings like chopped pickles or fresh herbs to prevent sogginess; thaw in the refrigerator and stir well before serving.
What to Serve with This Creamy Corn Dip
Serve the dip with kettle-cooked chips, sweet potato chips, crostini, or a selection of crunchy vegetables like bell peppers, cucumber, and carrots. It also pairs well with spicy snacks and finger foods on a party board. For a fuller spread, serve alongside roasted or fried wings, potato salad, and guacamole. The dip can also be used as a topping: try it on tacos, inside quesadillas, or spooned over a grain bowl for extra flavor.
Spicy Sweet Corn Dill Pickle Dip Recipe
Prep time: 15 minutes • Cook time: 15 minutes • Serves: about 8
Ingredients
- 2 tablespoons avocado oil
- 4 ears sweet corn, kernels removed
- ½ teaspoon paprika
- 1 teaspoon sea salt, divided
- 1 cup 2% Greek yogurt (5% works too)
- 1 tablespoon mayonnaise
- ½ cup chopped dill pickles
- ¼ cup chopped pickled jalapeños
- 1 tablespoon pickle juice
- 1 tablespoon pickled jalapeño juice
- 2 tablespoons chopped fresh dill
- ½ teaspoon red pepper flakes (adjust to taste)
Instructions
- Use a sharp knife to cut the kernels off the 4 cobs of corn. Set kernels aside.
- Heat the avocado oil in a large skillet over high heat. When hot, add the corn and season with paprika and part of the salt. Cook, stirring occasionally, until the kernels begin to brown, about 10–15 minutes. The goal is to develop golden-brown spots without burning.
- Transfer the browned corn to a bowl to cool slightly.
- In a large bowl, combine the Greek yogurt, mayonnaise, chopped dill pickles, chopped pickled jalapeños, pickle juice, jalapeño juice, fresh dill, red pepper flakes, and the remaining salt. Stir until well combined.
- Add the cooled corn to the dressing and mix gently to combine. Taste and adjust seasoning or heat as desired.
- Serve immediately warm, or chill and serve cold. Pair with chips, crostini, or fresh vegetables.
Tips & Notes
- Cooking time to brown corn varies by stove and pan—watch closely to avoid burning.
- Green chiles make an acceptable substitute for pickled jalapeños if needed.
- For more heat, increase red pepper flakes or add a dash of your favorite hot sauce.
- Make a vegan version by swapping dairy for plant-based yogurt and mayo alternatives.
Photography credit: photos used in this post were taken by Dalya from It’s Raining Flour.