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.


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)


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.
Scrape the split kernels off the cob directly into a bowl. Make sure to scrape as much of the milk as you can.
Slice the scallion and set aside. Cut lime into wedges and set aside.
In a small saucepan add the corn, butter and salt on low to medium heat for one to two minutes maximum.
Add scallions and stir.
Pour warm mixture into serving bowl and squeeze fresh lime wedge over.
Serve with Stacy’s® Simply Naked® Pita Chips.

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