A summer favourite, 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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Cups: 3

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Ingredients

  • 4 large cobs Ontario Corn 
  • 2 tbsp (25 mL) butter
  • 4  cloves Ontario Garlic, crushed
  • 2  Ontario Green Onions, minced
  • 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
  • 1/4 cup (50 mL) diced Ontario Field Tomatoes
  • 2 tbsp (25 mL) minced fresh Ontario Coriander Leaves

Instructions

Slice kernels from corn cobs to make 4 cups (1 L). In large skillet, melt butter over medium-high; cook corn, undisturbed, for 3 minutes or until starting to brown. Stir and cook for 2 minutes or until deep golden brown. 

Stir in garlic and green onions; cook for 1 minute. 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. Spoon into shallow serving dish, sprinkle with tomato and coriander. Serve warm or at room temperature.
 

Nutritional information

1 Serving (2 tbsp/25 mL):    

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