Artichoke-Corn "Dip" with Chile Crisp

For all your summer potlucks and cookouts

Hey, Everyone—How is it already the beginning of “summer”? I feel like I just started enjoying spring favas and green garlic, and suddenly school’s out and there are local(ish) peaches in my supermarket.

Setting aside the fact that it’s not actually truly summer for another month (and that Oakland’s school schedule is insane), Memorial Day Weekend is, at the very least, the start of cookout and summer party season—and I can always get on board with an excuse to gather friends together and build community. To that end, I figured I’d share a recipe that will be a welcome addition to any potluck situation. It’s quick and easy and delicious and chock-full of summer (and summer-adjacent) vegetables.

Artichoke-Corn "Dip" with Chile Crisp

This snack is a summer twist on spinach-artichoke dip. I swap the dark greens for corn (cooked with a bit of sugar, so its sweetness doesn’t get lost in the mix) and add sun-dried tomatoes, for a little punch of flavor and acid. Lastly, I stir in some chile crisp to give the whole thing a kick and round out the flavors.

I hesitate to really call this a dip because these vegetable-heavy “dips” aren’t really something you can scoop up with crudité. Instead, they’re generally served with crackers or pieces of baguette, which, to me, makes them more of a spread. This one, in particular, is packed full of vegetables, for added flavor (and so you can eat more of it without worrying about your cheese intake!).

1 ear of corn
14 ounces canned artichokes, drained
¼ cup sundried tomatoes, drained
4 scallions, white and light green parts only
4 garlic cloves
2 tablespoons unsalted butter
1 teaspoon granulated sugar
Kosher salt
Freshly ground black pepper
6 ounces cream cheese
1 cup shredded parmesan
½ cup grated mozzarella
3 tablespoons sour cream
2–3 teaspoons chile crisp

1. Cut the kernels off the corn and set them aside. Roughly chop the artichokes and sun-dried tomatoes, and set them aside, together, in a small bowl. Thinly slice the scallions and add them to the artichoke mixture. Mince the garlic and set it aside.

2. Melt the butter in a medium pan on medium-high heat. Add the garlic and cook it until it no longer smells raw, about 30 seconds. Add the corn, season it with the sugar, and cook it for 2 minutes. Add the artichoke-tomato mixture, season it with a couple big pinches of salt and some grinds of pepper, and cook everything together until the artichokes no longer appear raw, about 2 minutes. Turn the heat to low.

3. Cut the cream cheese into big chunks and add it to the pan with the parmesan and yogurt. Cook everything together, mixing it well with a rubber spatula, until the dairy has all melted and is well mixed with the vegetables. Remove the mixture from the heat and stir in the chile crisp, leaving it in big swirls.

4. Serve the spread as is or transfer it to a small casserole dish and broil it until the top is golden brown. Serve with crackers or toasted slices of baguette.

Note: This can be made ahead of time and refrigerated then reheated in a 350°F oven.

Photos: Georgia Freedman