SAVOURY

HOT SWEETCORN DIP…Totally addictive!!

2008/08/29 / 18 Comments
“The belly rules the mind”
Spanish Proverb
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A new recent discovery has been Closet Cooking, Kevin’s fabulous blog that had me wanting for more with each label that I clicked. As I said to him, each post of his made me more anxious as I went through a bookmarking frenzy the first time I visited it in depth!! Was just a matter of time before I attempted one of the bookmarks…the HOT CORN DIP!

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I love the use of colour in making food…just sets the place on fire. Spend half my time playing with colours. IMG 3745+white+bell+peppers.psd
I had to make my deviations because I tend to avoid mayonnaise (because of raw egg in it). I substituted that with some low fat grated cottage cheese, a dollop of low fat cream & some hung yogurt . O boy, was the dip good, or was it good!! I was eating spoonfuls of it right from the frying pan stage when it had been sauteed! Just out of the pan, it was good enough to be served up as a hot sweetcorn salad too!
IMG 3782+jpegScrumptious flavours…& I had to ward the kids off eating just the dip once it was deliciously baked!! A beautiful, yet explosive marriage of flavours, where it all came together to entice the taste buds. IMG 3755+bell+peppers+blackOnce done, it was everything Kevin described it to be…nice and creamy and the sweetness of the corn perfectly balanced the heat of the jalapenos and the cayenne pepper… just add ADDICTIVE to it!!
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Hot Sweetcorn Dip
Ingredients:
Butter – 1 tbsp
Sweetcorn kernels – 2 cups (from 2 ears corn)
Salt and pepper to taste
Butter – 1 tablespoon
Yellow Bell Pepper – 1/2 (chopped)
Red Bell pepper – 1/2 (chopped)
Green onions – 1/4 cup chopped (green and white parts)
Jalapeno – 1 (chopped)
Garlic – 2 tsps (chopped)
Thick yogurt – 1/2 cup (I hung mine overnight)
Cream – 2 tbsps (low fat)
Cayenne 1/4 teaspoon
Sharp cheddar – 1 handful (grated)

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Method:

Melt 1 tbsp butter in a pan.

  • Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
  • Melt the next tbsp butter in a pan.
  • Add the onion & chopped bell peppers and saute until the onions are soft, about 2 minutes.
  • Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
  • Put in the corn, onions, peppers, hung yogurt, cream and cayenne & mix well.
  • Pour the mixture into an 8 X 8 baking pan and top with the cheddar cheese. (I used 2 4″ round ovenproof dishes).
  • Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.

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    This dip is en route to Ben @ What’s Cookin US for his ‘I Love Baking’ event, a baking event for baking loving people.

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    Posted by Deeba @ PAB

    About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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