Grilled Corn & Onion team with deviled spices and cool Greek yogurt to create a light dip full of flavor that happens to be low-fat. A cool dip for a hot summer’s day.
A cool dip (and spread!) for a hot summer’s day.
I have always enjoyed yogurt based dips!
Tzatziki is a favorite… just not a fan of those mixed with a lot of mayonnaise or ones that are overly salted (like Lipton Onion Soup Dip with sour cream, which I consumed growing up.) PS: Greek yogurt has a similar texture and mouthfeel to sour cream. I have changed my palate and got educated on the Lipton soup ingredients; lots of salt & sugar, MSG, caramel coloring… things I no longer consume.
I love the flavor and lightness of this dip!
Corn is available now, although not locally in CT, all supermarkets peel fresh corn in there husks from more souther states, and it is quite fresh & delicious!
This dip does have a oniony flavor with “deviled flavorings” and natural sweetness from the grilled corn kernels! I’ve added cucumbers too for balance and a clean taste. I think you will love it too!
Make a full 2 1/2 cups – quite guilt free; 23 calories for 2 tablespoons.
Fresh Corn Kernels (see how easy it is to cut them!) and Red Onion are griddled in a hot cast iron skillet which creates the dip’s base
Let stand for 15 minutes, the squeeze dry, add to finished dip
Prep Time:
GENIUS TIP:
Break the cleaned corn cobs in half. Now they will stand straight and will not wobble!
Cut down the cobs with a serrated knife to release the kernels
The Method:
Griddle veggies, blend in a food processor, add yogurt, fold in cucumber
The Dip is thick enough to spread on bread, crackers, crudite or corn chips
Fold in a little more Greek yogurt for a lighter (thinner) dip
How to Garnish & Serve:
- Place the dip in an attractive bowl
- Add reserved Corn & Red Onion all around
- Mix Extra Virgin Olive oil with some hot spice (I use Kashmiri ground pepper) and spoon it on top of the dip
- Add some extra chopped parley and enjoy!
- SERVE with Toasted Sourdough bread, Baguette slices, Vegetable Crudites and or Corn Chips
‘A la plancha’ means:
‘grilled on a metal plate’ (used in Spanish cookery) This technique involves grilling food on a hot, flat surface, typically made of cast iron.
The Flavor:
- Tangy with natural corn flavored sweetness
- Hints of roasted onion
- “Deviled flavor” ~ hot sauce, grainy mustard and smoked paprika
- Extra lightness and freshness from diced cucumber mixed in
- Chopped parsley adds a definite peppery-herbal flavor
- The base is Greek Yogurt, so there a is nice clean balanced zesty flavor
- A light dip full of flavor!!
For some Cooking Inspiration see my: First Course & Sides
Enjoy this Dip & Spread! A reason to invite a crowd over.
For a Vegan Dip – try a unsweetened Coconut Milk variety.
Karen
Grilled Corn & Red Onion Dip a la Plancha
Equipment
- 1 cast iron skillet can use stickproof skillet
Ingredients
Cucumbers:
- 1/2 cup persian cucumber , 1/4 inch dice
- 1/4 teaspoon kosher salt
Corn & Red Onion Saute:
- 2 ears fresh corn, husked and silks removed
- 2 teaspoon neutral oil, such as expeller pressed safflower oil
- 1/3 cup red onion , peeled, 1/4 inch dice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1 teaspoon garlic , peeled and coarsely chopped
- 1 1/2 teaspoon hot sauce
- 2 teaspoon grainy mustard
- 1 pinches cayenne pepper, a bit more if you like spicy
Add Ins:
- 1 1/2 cups greek yogurt
- 3 tablespoons chopped parsley
Instructions
- Add 1/2 cup diced cucumbers to a small bowl with 1/4 teaspoon kosher salt, mix in let stand 15 minutes to macerate. Add to a paper towel and squeeze out juices, set aside.
- Cooking Corn & Red Onions a la plancha:
- Break cleaned corns in half. Place a half standing up straight (won't wobble) and cut kernels off the cob with a small sharp knife or serrated knife, repeat with all corn.
- Heat a cast iron skillet with 2 teaspoons of oil over medium- high heat. When very hot add all the corn kernels, diced red onions, smoked paprika and 1/4 teaspoon sea salt. Stir up just to coat with oil – make a single layer. Do NOT Stir anymore, let caramelize for 2 minutes. Corn will be golden. Stir up now, and cook for 1 more minute, immediately add vegetables to a bowl and cool. They should be tender-crisp! About 3 minutes total cooking.
- REMOVE 1/3 CUP of corn & red onions – set aside, these are to be added to the dip for texture and flavor!
Finishing the Dip:
- When vegetables have cooled, add them and remaining ingredients to a food processor: garlic, hot sauce, grainy mustard and cayenne pepper.Pulse 10 times to break up the vegetables and combine with flavoring ingredients. Add 1 1/2 cups Greek yogurt and pulse to combine. Fold in cucumbers.The dip should have some texture – not entirely smooth. Taste the dip! add a pinch more salt or cayenne if you like.
To Serve:
- Add dip to an attractive bowl. Top with reserved corn & red onions.OPTIONAL but love: Add 2 teaspoons extra virgin olive oil with a spicy chili powder in a small bowl – spoon over the dip.Add extra chopped parsley if you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
