Generally, when you think of creamed corn, you think of hot soup or pudding. But this version opens up another possibility: dip. Made with fresh parsley and caramelized onions, it’s served cold with crisp vegetables or baguette toasts – a lovely way to start a holiday party.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 3 cups (8 to 10 servings) |
Ingredients
- 2 tablespoons olive oil
- 1/2 cup sliced onions
- Kosher salt
- 2 cups frozen corn
- 1 clove garlic, chopped
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup fresh parsley, finely chopped
- 2 teaspoons grated Parmesan
- Freshly ground black pepper
- Melba toasts, baguette toasts or celery sticks, for serving
Instructions
- Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add the onions and 1/2 teaspoon salt, and cook until soft and just starting to brown, about 4 minutes. Add the corn, and cook, stirring, until heated through and starting to turn golden, about 3 minutes. Add the remaining 1 tablespoon oil and the garlic, and cook until fragrant, about 2 minutes. Set aside 1/2 cup of the vegetable mixture. Transfer the rest to a food processor, add 1/4 cup water and process until mostly creamy with a little texture.
- In a medium bowl, combine the sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pureed vegetables and the reserved mixture, and stir to combine. Refrigerate, covered, for at least 1 hour up to 3 days before serving. Serve chilled, with dippers.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 146 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 161 mg |
Reviews
This dip has a great flavor. It could use a little cayenne pepper to top it off. Served with pitas delit