Summer Corn Dip Recipes
SUMMER CORN SALAD
This Summer Corn Salad definitely can enjoyed all year round! It's a fresh corn salad made with onion, bell pepper, avocado, and corn! Fresh or frozen corn will work!
Provided by Alyssa Rivers
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Whisk dressing ingredients together and set aside.
- Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
- Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
- Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 8 g, Calories 144 kcal, Carbohydrate 4 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 10 mg, Fiber 2 g, Sugar 1 g
OUT-OF-THIS-WORLD CORN DIP
Steps:
- In a large bowl, mix all ingredients except chips.
- Chill two hours to overnight. Serve with Frito Scoops corn chips.
Nutrition Facts : Carbohydrate 19 g, Protein 3 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 333 mg, Fiber 2 g, Sugar 3 g, Calories 282 kcal, ServingSize 1 serving
SUMMER CORN DIP
I had to improvise something that would go with salsa, but turns out, this is just as good on its own. It disappeared before the salsa did and everyone asked for the recipe! Serve with melba toast or tortilla chips.
Provided by moosie
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- Stir the corn, onion, tomato, cucumber, mint, basil, Thai chile peppers, lime juice, and mayonnaise together in a bowl. Refrigerate overnight or 8 hours before serving.
Nutrition Facts : Calories 36.1 calories, Carbohydrate 4.6 g, Cholesterol 0.9 mg, Fat 2 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 66.8 mg, Sugar 1.1 g
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- Heat a cast iron or oven-safe skillet over medium heat. Add half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), shallot and garlic. Stir constantly to prevent burning.
- Add corn, a healthy pinch each sea salt and pepper and stir. Cook for 3-5 minutes until shallots appear softened and the corn is slightly darker in color. Add the jalapeños in the last minute of cooking, then remove from heat and set aside.
- To a blender, add vegan cream cheese, soaked (drained) cashews, nutritional yeast, cumin, lesser amount of water (or almond milk // 4 Tbsp (60 ml) as original recipe is written // adjust if altering batch size), remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), and a healthy pinch each salt and pepper. Blend on high, scraping down sides as needed, until creamy and smooth. Add only enough water or almond milk to encourage blending. You want it very creamy, thick, and pourable.
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4.9/5 (15)Total Time 30 minsCategory Appetizer, Side, SnackCalories 288 per serving
- Heat a cast iron or oven-safe skillet over medium heat. Add 1/2 of the olive oil (1 Tbsp as original recipe is written), and the shallot and garlic. Stir constantly to prevent burning.
- Add corn, sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat.
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- Place a medium skillet set over medium heat and cook the diced bacon until crisp. Remove the bacon from the pan with a slotted spoon and set aside.
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