We’re starting to see fresh corn on the shelves, with some good prices making it tougher to resist the lure of local produce. That’s especially true this weekend, which features Canada Food Day on Saturday.
Oh, and it’s also a long weekend, giving us more time to enjoy some food and beverages with family and friends.
A quick and simple idea for putting together a flavourful gnosh using local produce comes courtesy of this Warm Caramelized Corn Dip. A summer favourite, 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 this with corn tortilla chips for dipping and you’re sure to find plenty of takers.
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Warm Caramelized Corn Dip
- 4 large cobs of corn
- 2 Tbsp. butter
- 4 cloves garlic, crushed
- 2 green onions, minced
- 2/3 cup reduced-fat mayonnaise
- 1/3 cup water
- 1/4 cup freshly grated Parmesan cheese
- 2 tsp. smoked paprika
- 2 tsp. fresh lime juice
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 1/4 cup diced field tomatoes
- 2 Tbsp. minced fresh coriander leaves
Slice kernels from corn cobs to make 4 cups.
In large skillet, melt butter over medium-high; cook corn, undisturbed, for 3 minutes or until starting to brown. Stir and cook for 2 minutes or until deep golden brown.
Stir in garlic and green onions; cook for 1 minute.
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.
Spoon into shallow serving dish, sprinkle with tomato and coriander.
Serve warm or at room temperature.