Summer Corn Dip by Chef Douglas Keane

Give this recipe for Summer Corn Dip by Chef Douglas Keane a try! If you don't have a corn creamer, a knife will do.

Ingredients

Stacy's® Simply Naked® Pita Chips
1 bag Stacy’s® Simply Naked® Pita Chips
1 cup fresh Creamed Corn (approximately 3 cobs)
1 Tbsp Butter
½ tsp Salt
1 Scallion, sliced thin
½ Lime cut in wedges
1 Tbsp water (optional)

Steps

1
Clean the corn, then with the cob in one hand, run a paring knife away from you down each row of corn kernels to ‘split’ them in half.
2
Scrape the split kernels off the cob directly into a bowl. Make sure to scrape as much of the milk as you can.
3
Slice the scallion and set aside. Cut lime into wedges and set aside.
4
In a small saucepan add the corn, butter and salt on low to medium heat for one to two minutes maximum.
5
Add scallions and stir.
6
Pour warm mixture into serving bowl and squeeze fresh lime wedge over.
7
Serve with Stacy’s® Simply Naked® Pita Chips.

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