Creamed Corn Dip
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Onion (sliced)2 cups
Corn (frozen)1 clove
Garlic (chopped)1 cup
Sour Cream1 cup
Mayonnaise2 tsps
Grated ParmesanDirections:
1
Heat 1 tablespoon oil in a medium skillet over medium-low heat
2
Add the onions and 1/2 teaspoon salt, and cook until soft and just starting to brown, about 4 minutes
3
Add the corn, and cook, stirring, until heated through and starting to turn golden, about 3 minutes
4
Add the remaining 1 tablespoon oil and the garlic, and cook until fragrant, about 2 minutes
5
Set aside 1/2 cup of the vegetable mixture
6
Transfer the rest to a food processor, add 1/4 cup water and process until mostly creamy with a little texture
7
In a medium bowl, combine the sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper
8
Add the pureed vegetables and the reserved mixture, and stir to combine
9
Refrigerate, covered, for at least 1 hour up to 3 days before serving
10
Serve chilled, with dippers