Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip

Summer Corn Fresh-Off-The-Cob
Mayonnaise, Sour Cream, Calabrian Chili Sauce, Lime Juice
Smoky Rice Paper Puffs

Perfect for sharing around the pool or kicking off a sunny afternoon gathering, this vibrant dip features fresh-off-the-cob summer corn folded into a creamy blend of mayonnaise and sour cream. Calabrian chili sauce adds a nice kick, while lime juice brings a bright, zesty finish. Served with smoky rice paper puffs for a light, crispy crunch, it’s a snack that’s as lively and laid-back as summer itself.

Summer Corn Dip Recipe

Ingredients

• fresh corn
• mayonnaise
• sour cream
• finely diced red onion
• calabrian chili sauce
• lime juice
• sea salt and fresh ground pepper

Method

Cook shucked corn in boiling salted water for 4 to 5 minutes. Set aside to cool to room temperature. Slice kernels off the cobs in slabs.

Meanwhile, mix 2 parts mayonnaise with one part sour cream. Add red onion, chili sauce, lime juice, salt and pepper to taste.

Mix corn with mayonnaise mixture to well coat the kernels, but not too much as to make it gloppy.

Rice Paper Puffs

• rice paper
• avocado oil
• fine sea salt
• smoked paprika

Break or cut rice paper rounds into quarters and/or thirds.

Add enough avocado oil to a wok to submerge the piece of rice paper when added. When oil is hot, add piece of rice paper. It will puff up in just a few seconds. Remove from oil to paper towels with tongs. Repeat, adding one piece of rice paper at a time.

When all the pieces are puffed, finish with a light dusting of fine sea salt and smoked paprika.

To Serve

Serve the corn dip in a bowl on the side, then spoon onto puffs to enjoy.

Notes

Recipe inspired by Crossroads Kitchen, Resorts World, Las Vegas. While Crossroads Kitchen is a vegan restaurant, my interpretation is vegetarian but not vegan.

More good poolside/summer recipes here.