It took me a while to learn that dips, when done right, can be a full meal – and maybe it was this Charred Corn Yogurt Dip with Preserved Lemon that made me see the light. I’m not saying that this dip has to be a full meal, I mean, it’s probably best that it isn’t, but what I am saying is that this dip is versatile. It’s versatile because it has everything you need in one bowl. It’s high in protein, filled with vegetables and crunch, layered with herbs and bright with acidity. Honestly, it’s one of my favorite weeknight meals.
If you need a party snack in a pinch, this dip is here for you. If you need a lazy meal, this dip is it. With the sweet charred corn, crunchy walnuts and hearty edamame, this dip is everything I love. And feel free to play around with it! Sometimes I pair this topping with yogurt, other times I pair it with eggs and sometimes I eat it as a salad. This recipe is easy for a reason – it belongs on many different kinds of plates!
Table of contents
Ingredients for this charred corn yogurt dip
This recipe begins and ends with the ingredients. The ingredients are so simple, but when you put them together in this yogurt dip, they really shine. Here is everything you need to make the perfect charred corn yogurt dip medley:
- 1 ear of corn, shucked
- 2 small jalapeños, seeds removed
- 3 sprigs fresh mint, stems removed
- 3 sprigs fresh basil, stems removed
- 1/2 of a preserved lemon, seeds removed
- 1/4 cup chopped walnuts
- 1/4 cup edamame, or fava beans or lima beans
- 1 glug extra virgin olive oil
- Salt & pepper to taste
- 10 ounces plain greek yogurt or skyr
- 2-3 slices crusty bread, for dipping
Substitutions for these ingredients
If you don’t have some of the ingredients for this charred corn yogurt dip with preserved lemon, that’s fine! Here are a few of the trickier ingredients, and my suggestions on how to sub them out:
- Jalapeños – these can be subbed for any bell pepper or poblano pepper, just add in a teaspoon of red pepper flakes to make up for the loss of heat!
- Edamame – this can be subbed out for any bean of your choosing, just make sure they are canned or cooked, and if they are canned, make sure to rinse them well before adding!
- Preserved lemon – you can swap this for the juice and zest from one whole lemon, or if you are feeling ambitious, you can treat a normal lemon like the recipe calls for the preserved lemon. Just add a bit more salt to compensate for the lack of it in a regular lemon!
- Walnuts – I wouldn’t say these can be subbed for any other nut, but hazelnuts and almonds would be your next best bet!
How to make this charred corn yogurt dip
Once you char the corn in this recipe, everything else is assembly. Here is a step-by-step guide to how to make this charred corn yogurt dip with preserved lemons:
- Put a cast iron skillet on medium to medium high heat. Add the corn into a dry skillet. Cook for 2-3 minutes on each side until charred, rotate around until all sides are blackened.
- Remove the corn from the skillet and slice off the kernels, add them to a large bowl.
- Dice the jalapeños into small pieces, and chiffonade cut the basil and mint. Finely slice the preserved lemon, removing the seeds but keeping the rind. Add all of this in with the corn.
- Add in the walnuts, edamame and a generous glug of olive oil. Mix and season with salt and pepper to taste.
- Take your skyr or yogurt and spread it evenly on a plate, creating an indent in the center. Pour the charred corn mixture into the indent, drizzle a bit more olive oil on top and serve with crusty bread!
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And that’s it for this Charred Corn Yogurt Dip with Preserved Lemon recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Charred Corn Yogurt Dip with Preserved Lemon
Ingredients
- 1 ear of corn shucked
- 2 small jalapeños seeds removed
- 3 sprigs fresh mint stems removed
- 3 sprigs fresh basil stems removed
- 1/2 of a preserved lemon seeds removed
- 1/4 cup chopped walnuts
- 1/4 cup edamame or fava beans or lima beans
- 1 glug extra virgin olive oil
- Salt & pepper to taste
- 10 ounces plain greek yogurt or skyr
- 2-3 slices crusty bread for dipping
Instructions
- Put a cast iron skillet on medium to medium-high heat. Add the corn into a dry skillet. Cook for 2-3 minutes on each side until charred, rotate around until all sides are blackened.
- Remove the corn from the skillet and slice off the kernels, add them to a large bowl.
- Dice the jalapeños into small pieces, and chiffonade cut the basil and mint. Finely slice the preserved lemon, removing the seeds but keeping the rind. Add all of this in with the corn.
- Add in the walnuts, edamame and a generous glug of olive oil. Mix and season with salt and pepper to taste.
- Take your skyr or yogurt and spread it evenly on a plate, creating an indent in the center. Pour the charred corn mixture into the indent, drizzle a bit more olive oil on top and serve with crusty bread!
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