Go Back
–+ servings

Charred Corn Yogurt Dip with Preserved Lemon

5 from 1 review
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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 

  1. 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.
  2. Remove the corn from the skillet and slice off the kernels, add them to a large bowl.
  3. 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.
  4. Add in the walnuts, edamame and a generous glug of olive oil. Mix and season with salt and pepper to taste.
  5. 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!