I don’t recall ever really LOVING corn on the cob. Yes I do like it and I do eat it but I don’t LOVE it like I know some people do (for instance, my husband). If we go to a restaurant and the optional side dish is corn on the cob my husband almost always gets that. I don’t get it, no, not like I don’t order it, I don’t understand the appeal. It’s this sometimes (sometimes it is rubbery and flavorless) sweet buttery goodness that ALWAYS gets stuck in every tiny space on your teeth.
But this summer might be different.
In the past 3 weeks we have gone through 8 ears of corn, just the 2 of us. Considering my previous history with corn, this seems like a TON to me. The weird thing is, I have loved every last kernel. I have loved it on the cob, in side dishes, on salads and now as a dip. Side note, I also like mushrooms now, weird!
I really wanted to make a corn mango salsa with cilantro as a snack a few days ago but we only had basil and I was too lazy to go buy cilantro. So I came up with this, and ding dang, it is super good. Refreshing, light and flavorful. I had blue corn baked tortilla chips which were the perfect combination to continue making this dip taste light.
I brought it to a Memorial Day BBQ and I overheard many people say to each other, “did you try the corn dip? It’s really good!” Confirmation that this is a great summer appetizer to bring to BBQs, potlucks, or just to enjoy at home with a glass of wine.
makes about 3 cups of dip
3 ears grilled corn, kernels removed
3 Roma tomatoes, chopped
1/4 cup chopped fresh basil
1 tsp salt
1/2 tsp black pepper
1 tsp lemon juice
Add all the ingredients to a small bowl and mix.
Serve with baked tortilla chips for a low fat snack.