Roasted Corn and Zucchini Dip
Serves 230 mins prep35 mins cook
Late summer in all its glory, this could also be a side or filling for taco but loving it as a dip! It’s giving elote vibes meets summer garden!
0 servings
What you need
Instructions
Heat a grill pan (can do this on the bbq!) brush with avocado oil. Slice zucchini into 1/4 inch thick long slabs. Place in hot grill for 2 min each until they form char marks (can do this on a normal pan too), you want the zucchini browned but al dente. Grill the corn until cooked on all sides. Let vegetables cool. Slice kernels off ears of corn, place in large bowl. Chop zucchini into small cubes, add to bowl. Add mayo, lime juice and zest, shallot, cilantro, jalapeño, paprika. Grate garlic into bowl. Mix well. Season as needed. Serve with tortilla chips!View original recipe