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Lilly’s Table

 
 
Lime Slaw
© 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 Tacos with Lime Slaw & Corn Dip, the Week of August 2, 2015.
View the 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.