Roasted Corn and Miso Dip
A vibrant, creamy dip that combines the sweetness of roasted corn with the umami depth of white miso and nutty tahini, brightened with lime juice and a hint of garlic. Fresh scallions and a sprinkle of toasted sesame seeds add final texture and flavor. Serve warm or at room temperature with crudités, crackers, or grilled bread.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- About 2 cups (480 ml) dip
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Pat corn kernels dry with a paper towel so they roast evenly
- Have all ingredients measured and ready before you begin
Roast the cornOven 425°F / 220°C
- Spread the dry corn kernels in an even layer on a baking sheet.
- Drizzle with 2 tablespoons (30 ml) of the olive oil, season with ½ teaspoon (3 g) of the kosher salt and a grind of black pepper.
- Toss well.
- Roast at 425°F (220°C) for 18–22 minutes, stirring halfway through, until kernels are golden brown at the edges with some charred spots.
- The corn should smell sweet and toasty.
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Ready when: Kernels are golden brown at edges with some charred spots; aroma is sweet and toasty
Tip: Dry corn before roasting—any moisture will cause steaming instead of caramelization.
Cool and blend base
- Let the roasted corn cool for 3–5 minutes.
- Transfer to a food processor.
- Add the white miso, tahini, minced garlic, lime juice, and remaining 1 tablespoon (15 ml) of olive oil.
- Blend until smooth, about 1 minute.
- The mixture should be thick and creamy.
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Ready when: Mixture is smooth and creamy with no visible chunks of corn kernels
Tip: Warm corn blends more easily than cold; if the dip seems too thick, add a tablespoon of water at a time.
Fold in sour cream
- Transfer the corn mixture to a large bowl.
- Add the sour cream (or Greek yogurt) and fold gently until fully combined and the dip is light and fluffy.
- Taste and adjust seasoning with the remaining ¼ teaspoon (1.5 g) of salt and black pepper.
- If the dip is thicker than you prefer, stir in a tablespoon or two of water to reach a creamy, spoonable consistency.
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Ready when: Dip is creamy, smooth, and fully combined with no visible streaks of sour cream
Tip: Fold rather than stir to keep the dip light and airy; overmixing can make it dense.
Toast sesame seeds
- While the dip rests, warm a small dry skillet over medium heat.
- Add the sesame seeds and toast, stirring frequently, for 2–3 minutes until fragrant and just beginning to brown.
- Immediately transfer to a small plate to stop cooking.
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Ready when: Seeds are fragrant and have turned light golden brown
Tip: Sesame seeds brown quickly; watch them closely to prevent burning.
Finish and serveOven 300°F / 150°C
- Transfer the dip to a serving bowl.
- Drizzle lightly with a touch of olive oil if desired.
- Top with the toasted sesame seeds, sliced scallions, and a pinch of red pepper flakes (if using).
- Serve immediately at room temperature, or warm gently in a low oven (300°F / 150°C) for 5–10 minutes before serving if you prefer it warmed.
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Ready when: Dip is garnished and ready to serve
Tip: Add garnishes just before serving to keep scallions fresh and sesame seeds crispy.
Serve with accompaniments
- Enjoy with fresh crudités (such as celery, bell peppers, snap peas, and cherry tomatoes), sturdy crackers, grilled bread slices, or crispy tortilla chips.
- The dip holds its shape well for scooping.
Good to know
Tips
- For deeper umami, mix in 1 teaspoon of soy sauce or tamari into the finished dip.
- Toast the sesame seeds fresh just before serving—they lose crispness if added too early.
- This dip is best served the same day it's made for the brightest lime flavor and freshest scallion taste.
- If you prefer the dip slightly spicier, add a ½ teaspoon of Sichuan pepper or extra red pepper flakes mixed into the base before folding in the sour cream.
Make ahead
Roast the corn up to 1 day ahead and store in an airtight container in the refrigerator. Complete the dip up to 4 hours before serving; keep it covered in the fridge. Let it come to room temperature before serving, or reheat gently in a 300°F (150°C) oven for 5–10 minutes. Toast sesame seeds fresh just before serving for best crispness; garnish right before presenting.
Storage & reheating
Refrigerator: Cover the finished dip and store for up to 4 days. Freezer: The dip can be frozen in an airtight container for up to 2 months (freezing may slightly affect the creamy texture; thaw in the refrigerator overnight and stir to recombine). To reheat: Gently warm in a 300°F (150°C) oven for 5–10 minutes, or microwave in 30-second intervals, stirring between each, until warmed through. Always add fresh scallions and sesame seeds after reheating or serving.
Substitutions
- white miso paste (shiro miso) → Red miso (akamiso) or chickpea miso. Red miso will make the dip earthier and slightly more savory; use the same amount. Chickpea miso is a plant-based option with a milder flavor.
- tahini (sesame paste) → Smooth almond butter or sunflower seed butter. These add richness and a slightly different nutty note. Use the same amount.
- sour cream or Greek yogurt → Whole-milk Greek yogurt, crème fraîche, or mayonnaise. Greek yogurt will make it tangier and lighter; crème fraîche is richer; mayo adds more emulsification. Adjust seasoning to taste.
- fresh or thawed frozen corn kernels → Roasted charred corn (fresh ear, halved and roasted face-down at 450°F for 15 minutes, then kernels cut off). Fresh corn on the cob produces deeper char and more intense flavor. You'll need about 2–3 ears to yield 3 cups of kernels.
