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
