By Ray Rogers
“Both the Hamptons beach scene and the high-altitude glamour of Aspen are big outdoor parties,” says chef Ayesha Nurdjaja, who will be splitting her time this June between her home base of New York City, the East End and the 8,000-foot peaks of Colorado. “They both have that super-easygoing, ‘let’s-live-our-best-life’ vibe. So, my whole ‘rip-and-dip’ philosophy is a perfect match.”
A partner and executive chef at Shuka and Shukette in New York City, Nurdjaja has built her career on bold Eastern Mediterranean cooking. In the process, she’s earned multiple James Beard Foundation nominations, a spot on the Food Network Hot List for 2025, and the 2025 International Association of Culinary Professionals Trailblazer Award. This June, she takes the stage at the Food & Wine Classic in Aspen with her seminar “Rip, Dip and Dunk: Homemade Flatbreads and the World’s Best Dinner Party Dips.”
Her approach is straightforward: Let the produce do the heavy lifting. “I love to use fruits and vegetables during the warm weather and at altitude because they are delicious and juicy,” she says. “I incorporate melon, cherries, nectarines, zucchini and cucumber in simple preparations that pack a lot of flavor.” Her trick for keeping dips and spreads bright on the move—whether for a picnic at a Snowmass concert or a beach day in Amagansett? Nothing more than a thin layer of olive oil over the surface before storing.
For her Aspen presentation, Nurdjaja is focusing on how the right ingredients can support cellular health, providing a sought-after “summer glow” from the inside out. The foundation of this approach is a trifecta of what she calls her “kitchen ride-or-dies”: garlic, olive oil and citrus. When these staples are paired with turmeric and sumac, they become something almost restorative. “If you get your produce at peak freshness, it’s basically already perfect,” she says. “By keeping it seasonal and local and just letting those beautiful fruits and veggies do their natural thing, you’re basically guaranteeing healthfulness without even trying.”
For celebratory summer eating that doesn’t tip into indulgence, Nurdjaja follows a few guiding principles. She reimagines the familiar—egg salad, say, turned into an unexpected party dip. She lets fruit play savory, a technique she explores in her book, Mediterranean All the Way. And she champions the rip and dip. “Grab a piece of bread, get deep in that delicious, smooth spread, make the perfect bite, and chase it with some Champagne,” she says. “What could be better?”
Her Summer Corn Dip—a seasonal fixture by now—illustrates the whole philosophy: sweetness held in check by garlic, herbs and spices. “It’s a flavor harmony session,” she says. classic.foodandwine.com; shukanewyork.com; shukettenyc.com
Chef Ayesha Nurdjaja’s Corn Dip
“Add this to your summer rotation immediately,” advises chef Nurdjaja. “This corn dip is a total home run. For a summer barbecue or football Sunday, this dish is a winner on any table.”
INGREDIENTS:
For the Corn:
7 ears corn, shucked
Extra-virgin olive oil, as needed
Kosher salt, as needed
For the Dip:
3 scallions, white and green parts sliced into thin rounds
1 small serrano pepper, thinly sliced
½ small red onion, diced
1 small bunch cilantro, chiffonade cut, plus additional leaves for garnish
1 lime, juice and zest
2 teaspoons kosher salt
½ cup Greek yogurt
1 teaspoon mustard
2 tablespoons good-quality mayonnaise
1 / 8 teaspoon ground coriander
¼ teaspoon Aleppo pepper flakes
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons extra-virgin
olive oil
Chips, for serving
INSTRUCTIONS:
1. Boil three ears of the corn in salted water for about 4 minutes. Remove and allow to cool.
2. Roast the other four ears of corn in a skillet with a little olive oil and a sprinkle of salt until nicely charred all over. Remove and allow to cool.
3. When the ears of corn are chilled enough to handle, use a serrated knife to slice off the kernels. Add the corn to a large bowl.
4. Cut the scallions, serrano and onion into small pieces, about the same size as a kernel of corn.
5. Add the scallion, serrano, onion and cilantro to the bowl.
6. Add the zest and juice of the lime to the bowl.
7. Add the remaining ingredients and mix gently with a spatula, folding from the bottom of the bowl and over until well combined.
8. Garnish with reserved cilantro leaves, and serve with chips and cold beer.