Generally, when you think of creamed corn, you think of hot soup or pudding. But this version opens up another possibility: dip. Made with fresh parsley and caramelized onions, it's served cold with crisp vegetables or baguette toasts - a lovely way to start a holiday party.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min
Yield:
3 cups (8 to 10 servings)
Level:
Easy
Total:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min
Yield:
3 cups (8 to 10 servings)
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add the onions and 1/2 teaspoon salt, and cook until soft and just starting to brown, about 4 minutes. Add the corn, and cook, stirring, until heated through and starting to turn golden, about 3 minutes. Add the remaining 1 tablespoon oil and the garlic, and cook until fragrant, about 2 minutes. Set aside 1/2 cup of the vegetable mixture. Transfer the rest to a food processor, add 1/4 cup water and process until mostly creamy with a little texture.

In a medium bowl, combine the sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pureed vegetables and the reserved mixture, and stir to combine. Refrigerate, covered, for at least 1 hour up to 3 days before serving. Serve chilled, with dippers.

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