Garlic, lime and mayo form the base of this creamy dip, which is packed with seared fresh corn, poblano peppers and scallions. Source: Diabetic Living Magazine, Fall 2018

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Ingredients

Directions

  • 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.

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  • 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).

Tips

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.

Nutrition Facts

157 calories; 12.3 g total fat; 11 mg cholesterol; 200 mg sodium. 11.2 g carbohydrates; 2.1 g protein; Full Nutrition