Grilled corn blends with sweet smoked paprika for a tasty dip. Smoked paprika is the secret spice of Spain and is available in bulk stores and spice aisles. Serve with corn tortilla chips for dipping.

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Makes: 3 Cups

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Ingredients

  • 3 cups (750 mL) thawed, frozen Ontario Sweet Corn Kernels 
  • 2 tbsp (25 mL) butter
  • 1/4 cup (50 mL) minced Ontario Red Onion
  • 4 cloves Ontario Garlic, crushed
  • 2/3 cup (150 mL) reduced-fat mayonnaise
  • 1/3 cup (75 mL) water
  • 1/4 cup (50 mL) freshly grated Parmesan cheese
  • 2 tsp (10 mL) smoked paprika
  • 2 tsp (10 mL) fresh lime juice 
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) salt
  • Hot pepper or chipotle pepper sauce (optional)
  • 1/4 cup (50 mL) finely diced seeded Ontario Greenhouse Tomatoes
  • 2 tbsp (25 mL) minced fresh Ontario Coriander (Cilantro)

Instructions

In large skillet, melt butter over medium-high; grill corn, undisturbed, for 3 minutes or until starting to brown. Stir and cook for 2 minutes or until deep golden brown. 

Stir in onion and garlic; cook for 1 to 2 minutes. Reduce heat to medium-low; stir in mayonnaise, water, cheese, paprika, lime juice, pepper and salt until smooth. Cook, stirring, until slightly thickened, 2 to 3 minutes. Season with hot sauce (if using). Spoon into shallow serving dish, such as pie plate; garnish with tomato and coriander. Serve warm or at room temperature.

Makes 3 cups (750 mL), enough for 12 servings 

Nutritional information

  • 1 Serving:     
  • PROTEIN: 3 grams
  • FAT: 7 grams
  • CARBOHYDRATE: 11 grams
  • CALORIES: 114
  • FIBRE: 2 grams
  • SODIUM: 220 mg