Denise says:

  • This dip is great for a summer party – it’s creamy, tangy, sweet and spicy! It’s very simple to make and gets better if you make it ahead as this gives time for the flavours to blend. Serve with tortilla chips.
  • Preparation Time: 15 minutes
  • Cooking time: 15 minutes
  • Serves: 4-6 people
 

Ingredients:

  • 5 ears fresh sweetcorn
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 250g thick Greek yogurt or non-dairy natural thick yoghurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 3 spring onions – finely sliced
  • 1 small chilli – deseeded and finely chopped
  • Fresh coriander leaves

Method

  1. Season the corn with a little smoked paprika, salt, pepper and some olive oil. Grill the corn by placing the ears directly on a grill over medium-high heat. Rotate the corn every 3 to 5 minutes. You want the kernels to be cooked on all sides and for light grill marks to form. The entire process should take about 15 minutes.
  2. Slice the kernels off the cob, set aside to cool. Keep 1 tablespoon back for garnish.
  3. Place the cooled corn kernels, yogurt, mayonnaise, lime juice, garlic powder, and salt and 2 of the sliced spring onions. (Keep one spring onion back for garnish). Whizz the mixture together to produce a thick pâté.
  4. To serve, spread the chilled corn dip in a shallow dish and top with the reserved corn, sliced spring onions, and finely chopped chilli.
  5. Garnish with coriander and serve with tortilla chips.
Tagged in: BBQ, Buffet, chilli, English, Garlic, Lime, mau, mayonnaise, Spring Onions, Sweet corn, yoghurt