Grilled Corn & Red Onion Dip a la Plancha
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.
Servings: 20 2 tablespoon portions; makes 2 1/2 cups
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
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 23kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 79mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.1mg