Corn Dip Recipe
An Original Recipe by Lorraine Elliott, inspired by Union Bank, Orange
Recipe Overview
Preparation time: 10 minutes
Cooking time: 15 minutes concurrently
Serves: 4 with corn chips
Ingredients Needed
- 120g/4ozs leeks, bottom part only
- 2 tablespoons olive oil
- 150g/5ozs sour cream (light or full fat)
- 1 cob corn
- 1/4 cup finely sliced green onions
- 3 tablespoons chilli oil (chilli oil recipe here if you want to make it from scratch, use 150ml/5flozs of oil)
Step-By-Step Instructions
Step 1 - First slice the leeks in half lengthways and then cut into half moons. Place leeks in a sieve and rinse well, breaking up the leek slices to dislodge any dirt trapped within the layers. Place a saucepan onto medium heat and add oil and sauté the leeks for 10 minutes on low to medium heat. You don't want them caramelised, just softened. Season well with salt and pepper.
Step 1 b Thermomix directions - Slice the leeks in half lengthways and then cut into half moons. Place leeks in a sieve and rinse well, breaking up the leek slices to dislodge any dirt trapped within the layers. Place in the TM bowl along with the oil and set to 8 minutes/100C/speed#1. Scrape down the sides and set to 7 minutes/100C/speed#1. Season well with salt and pepper.
Step 2 - While the leeks are sauteeing, cook the corn. Place the corn with the husk in the microwave and set to cook for 3 minutes on high. The corn will be ready when you can smell the corn aroma. Use gloves when removing it from the microwave and cool. I sometimes just use washing up gloves to remove the silk and husk if I don't have time. Stand the corn vertically and using a knife, cut the kernels off on all sides.
Step 3 - You can either add everything together (corn, leeks, sour cream, chilli oil and green onions) OR combine the sautéed leeks and sour cream and place on a plate with a lip. Then spoon the corn on top of the sour cream, add sliced green onions on top and spoon chilli oil around the sour cream. No need to cool the leeks off, the hot leeks will soften the sour cream. Stir and season well with salt and pepper. Serve with corn chips or crackers.
Personal Note
Honestly I was feeling a little overwhelmed when I made this corn dip and it came around the right time. On the week that I made this I couldn't handle any big recipes like layered cakes. I had so much to do and it was this instance where everything needed attention at once. All I could make was this corn dip and my super simple taco salad.
On top of everything and people asking for things, I also was overwhelmed because everything in my fridge needed to be used by on the same date. Does that ever happen to you when everything just needs to use all at once? We hate food waste because food is so expensive and our last grocery bill for 2 people was $150 so I hate to throw anything out.
This corn dip really worked for me because the big tub of sour cream could be used up as well as the three pack of leeks that I bought was crying out for attention plus the lone corn cob rattling around somewhere in the crisper. And then the finishing touch was the last of the green onions that perhaps had seen better days. I chopped up the white and added them to the leeks to saute and then used the green part to top the dip. And I don't know about you Dear Reader, but I felt great that I didn't have to throw anything out!
So tell me Dear Reader, do you try to not throw any food out? What is your weekly grocery bill nowadays?