CORN, GARLIC AND CORIANDER DIP


  • Servings : 4
  • Preparation : 5 minutes
  • Cook time : 15 minutes
  • Calories : 170 cal
  • Carbohydrate : 20 g
  • Lipid : 9 g
  • Fiber : 2 g
  • Protein : 5 g
Un apéro simple et rapide à cuisiner tout en étant savoureux et original? Essayez cette trempette chaude au mais, ail et coriandre!

Ingredients

  • 15 ml (1 tbsp) olive oil
  • 2 cups (500 ml) corn kernels, frozen
  • 45 ml (3 tbsp) tofu silky
  • 15 ml (1 tbsp.) mayonnaise
  • 1 clove garlic, minced
  • 1/2 jalapeño pepper, brunoise
  • 30 ml (2 tbsp) fresh coriander, chopped
  • 3 ml (1/2 tsp) chili powder
  • 3 ml (1/2 tsp) meat seasonings Isabelle Huot Doctor of nutrition
  • 1 lime
  • 60 ml (1/4 cup) feta cheese, crumbled
  • Salt, garlic powder and pepper to taste


Steps

1 - Preheat the cast iron skillet over medium-high heat for 5-8 minutes. (The skillet must be hot enough to grill the corn)


2 - Increase the heat to high and add the oil .


3 - Add corn kernels and cook 5 to 8 minutes (or until nicely browned), stirring occasionally. Season with salt and pepper to taste.


4 - Remove from heat. Place in a bowl.


5 - Place the silken tofu in a small blender. Pulse until smooth and creamy. Season with garlic powder and pepper to taste.


6 - Add the silken tofu mixture to the grilled corn kernels. Add the garlic clove, jalapeño pepper, fresh cilantro, chili powder and meat seasonings. Mix well.


7 - Add lime juice and feta cheese. Toss gently. Adjust seasoning.


8 - Serve the dip hot or warm with corn chips.





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