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Lilly’s Table

 
 
Hearty Purslane, Corn, & Tomato Salad
Eggplant Patties
© Lillys-Table.com Photo of Creamy Corn Dip
 

Tags: Vegan Dairy Free Gluten-Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Creamy Corn Dip

from Eggplant Patties & Creamy Corn Dip with Purslane, Corn & Tomato Salad, the Week of August 26, 2012.
View the previous or next recipe for this meal.

Delicious sweet corn when abundant, can go for just pennies an ear. So even when I am not serving a crowd I always buy and cook up more than we can eat at dinner. Cutting the kernels off of a few ears and blending with a generous douse of olive oil or broth and a splash of vinegar makes for an easy vegan dip for veggies or a cooling dollop on spicy Mexican cuisine. Add herbs, spices or more to make this dip your own.

Ingredients

  • 1 cup corn, ideally fresh off the cob*
  • ¼ cup extra-virgin olive oil, or broth
  • 1 tablespoon white wine vinegar, or your preferred light vinegar
  • ¼ teaspoon salt
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

If you are starting with fresh ears of corn, see below*.

Place the corn, olive oil, vinegar, salt and pepper in the blender. Whirl up until smooth. If it is not blending easily, add a splash of water, broth or more olive oil. Taste. Add more salt and pepper as needed.

Use this dip as a base and add more herbs, spices or veggies to change the flavors.

*For fresh corn, blanch in boiling hot water for about 5-10 minutes. Remove from the pot and cool. To remove the corn from the cob, stand it up right on the cutting board. Slice down alongside the ear to remove the kernels.