Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 8 people
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Difficulty level: 5 out of 4
9 Ingredients
Number of servings
8
- 5mL extra virgin olive oil cooking spray
- 1 corn cob, husks and silks removed
- 180grams Woolworths soft wholegrain wraps
- 2 1/2 cups frozen corn kernels
- 1 cup Woolworths skim milk
- 1/3 cup Woolworths Greek-style natural yoghurt
- 1tablespoons chopped jalapeños
- 40grams parmesan, grated
- 1/4 bunch coriander, leaves picked
Nutrition per serving
730kJ / 174Cal
730 Kilojoules or 174 Calories
8% of daily energy intake*
Protein
7.7grams
Fat
5.0grams
Carbs
24.1grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy a fiesta of flavours with this warm, nutritionally-approved corn dip that can be whipped up for any occasion in 20 minutes.
Instruction tip
Prepping tip:You can prepare step 3 up to a day ahead. Store cooled creamed corn in an airtight container in the fridge. Place in a saucepan and stir over low heat to reheat.
Method
Step 1 of 3
Heat a large, deep frying pan over medium-high heat. Spray corn with oil. Add to pan and cook, turning occasionally, for 5-6 minutes or until golden-brown. Transfer to a chopping board. Using a large sharp knife, cut kernels from cob.
Step 2 of 3
Spray wraps with oil. Cook wraps, in batches, in same pan, for 1-2 minutes each side or until golden-brown. Transfer to a plate. Cover to keep warm.
Step 3 of 3
Place frozen corn kernels and milk in same pan. Reduce heat to medium. Cook, stirring, for 2-3 minutes or until mixture comes to the boil. Reduce heat and simmer for 3 minutes or until corn is tender. Cool slightly. Process until almost smooth. Spoon into a bowl. Swirl yoghurt through corn mixture. Top with jalapeños, charred corn and parmesan. Season with freshly cracked black pepper. Serve with wraps for dipping.
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