Ingredients
- Cooking spray
- 16-to 20-ounces corn (frozen and thawed or canned and drained)
- 2 garlic cloves, minced
- 3 scallions, thinly sliced, whites and greens divided
- ¼ cup plain, low fat yogurt
- 1 lime, zested and juiced
- 1 cup cilantro leaves and stems, finely chopped
- 2 Tablespoons apple cider vinegar
- 1 jalapeño, de-seeded and minced
- 1 teaspoon honey
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 3 Tablespoons olive oil
Directions
- Preheat large griddle or skillet to medium high and coat evenly with 1 Tablespoon canola oil.
- Spread corn evenly across surface and cook undisturbed for about 5 minutes or until golden brown.
- Stir in garlic and scallion whites. Spread mixture around to ensure even browning on all sides of the corn kernels.
- Meanwhile, prepare the dressing by combining 3 Tablespoons canola oil, scallion greens, yogurt, lime zest and juice, cilantro, apple cider vinegar, jalapeño, honey, chili powder, salt, pepper, smoked paprika, and cayenne pepper to a medium or large bowl. Stir well to combine.
- Remove corn from hot surface and add to dressing mixture. Stir well to coat evenly.
- Serve warm or chilled and enjoy as a dip or a side!
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