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Justine Doiron

just real good food

Dips + Spreads + Toppings, Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegetarian · August 17, 2022

Charred Corn Yogurt Dip with Preserved Lemon

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Finished Charred Corn Yogurt Dip with Preserved Lemon

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!

Finished Charred Corn Yogurt Dip with Preserved Lemon

Table of contents

  • Ingredients for this charred corn yogurt dip
  • Substitutions for these ingredients
  • How to make this charred corn yogurt dip
  • Looking for similar recipes?
Sliced preserved lemon and fresh herbs

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
Diced pepper with corn in bowl

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!
All ingredients added to bowl

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!
Dressing added to mixture

Looking for similar recipes?

We love dips and sauces here on this blog. Check these out!

Spinach Artichoke Bowl
This easy lunch or dinner recipe is for everyone who ever wanted to eat a whole bowl of spinach and artichoke dip by themselves, because that's exactly what this tastes like. The thing can serve as a full meal, or a killer side dish, depending on how you portion it. The whole recipe takes about 20 minutes, making it an easy, hearty, delicious, and vegetable-packed option for any weeknight dinner.
Check out this recipe
Corn Gazpacho with Salmon & Crispy Rice
Summer means gazpacho, but gazpacho has never been the full meal for me. I need more texture, and a few more filling ingredients. So that's how this bright, spicy, cool but filling gazpacho came to be. It incorporates slow-roasted salmon, crispy rice for texture, and it's seriously delicious.
Check out this recipe
Crispy Zucchini on Dill Yogurt
This is a fun, textural, salty and simple summer starter or party idea. It features crispy zucchini chips, and shows them off with a creamy, dilly yogurt dressing. Or is it a dip? Discuss amongst yourselves 😉
Check out this recipe
Finished Charred Corn Yogurt Dip with Preserved Lemon

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

5 from 1 vote
This dip, using skyr or greek yogurt, combines the smokey flavor of blackened corn, protein-rich edamame and bright preserved lemon to turn a normal yogurt bowl into something perfect for a party. You can also totally justify this as dinner, because with the toppings, yogurt and herbs – you have everything you need to make a snack a full meal.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:15 minutes mins
Total Time:30 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: basil, corn, edamame, greek yogurt, mint, skyr
Servings: 4 servings

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!

Posted In: Dips + Spreads + Toppings, Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegetarian

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Comments

  1. israelxclub says

    August 29, 2022 at 1:09 pm

    5 stars
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