Nutrition per serving may change if servings are adjusted.
2 medium ears fresh corn, husked, or 1 cup frozen corn (thawed)
1 tablespoon vegetable oil
1 cup chopped poblano pepper or 3-4 tablespoons finely chopped fresh jalapeño pepper (see Tip)
¾ cup chopped red bell pepper
2 cloves garlic, minced
1 cup light mayonnaise
1 tablespoon lime juice
4 cups zucchini slices, mini bell peppers, and/or Belgian endive leaves
If using fresh corn, cook in a large pot of boiling water for 3 minutes. Transfer to a cutting board until cool enough to handle. Cut the kernels from the cobs. Thinly slice scallions, keeping the whites and greens separate.
Heat oil in a large skillet over medium heat. Add the corn, the scallion whites, poblano (or jalapeño) pepper and bell pepper. Cook, stirring occasionally, until the corn is lightly charred and the peppers are tender-crisp, 6 to 8 minutes. Remove from heat; stir in garlic. Let the mixture cool.
Whisk mayonnaise and lime juice in a medium sealable container. Stir in the vegetable mixture and scallion greens. Cover and refrigerate for up to 12 hours.
Serve the dip with zucchini slices, mini peppers, and/or endive (see Tip).
Tip: If you are traveling with the dip, keep it chilled in a cooler until just before serving. Discard any dip that's been out for more than 2 hours.
Serving size: ½ cup vegetable dippers and ¼ cup dip
157 calories;12 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 33 mcg folate; 10 mg cholesterol; 5 g sugars; 0 g added sugars; 786 IU vitamin A; 37 mg vitamin C; 17 mg calcium; 1 mg iron; 200 mg sodium; 277 mg potassium