Barbecue Corn Dip

Jan 24, 2023All Recipes, Appetizers

Grilled corn blends with sweet smoked paprika for a tasty dip. Smoked paprika is the secret spice of Spain and is available in bulk stores and spice aisles. Serve with corn tortilla chips for dipping.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

  Makes 3 cups (750 mL), enough for 12 servings 

3 cups (750 mL) thawed, frozen Ontario Sweet Corn Kernels 

2 tbsp (25 mL) butter

1/4 cup (50 mL) minced Ontario Red Onion

4 cloves Ontario Garlic, crushed

2/3 cup (150 mL) reduced-fat mayonnaise

1/3 cup (75 mL) water

1/4 cup (50 mL) freshly grated Parmesan cheese

2 tsp (10 mL) smoked paprika

2 tsp (10 mL) fresh lime juice 

1/2 tsp (2 mL) pepper

1/4 tsp (1 mL) salt

Hot pepper or chipotle pepper sauce (optional)

1/4 cup (50 mL) finely diced seeded Ontario Greenhouse Tomatoes

2 tbsp (25 mL)   minced fresh Ontario Coriander (Cilantro)

In large stove-top grill pan, melt butter over medium-high; grill corn, undisturbed, for 3 minutes or until starting to brown. Stir and cook for 2 minutes or until deep golden brown. 

Stir in onion and garlic; cook for 1 to 2 minutes. Reduce heat to medium-low; stir in mayonnaise, water, cheese, paprika, lime juice, pepper and salt until smooth. Cook, stirring, until slightly thickened, 2 to 3 minutes. Season with hot sauce (if using). Spoon into shallow serving dish, such as pie plate; garnish with tomato and coriander. Serve warm or at room temperature.

Nutritional Information:

1 Serving: 

PROTEIN:  3 grams

FAT: 7 grams

CARBOHYDRATE: 11 grams

CALORIES: 114

FIBRE: 2 grams

SODIUM: 220 mg

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