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Easy Creamy Corn Dip
Laura Marzen, R.D., L.D.
“Garlic, lime and mayo form the base of this creamy dip, which is packed with seared fresh corn, poblano peppers and scallions.”
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
1If 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.
2Heat 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.
3Whisk 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.
4Serve 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.