For those of you that don’t know, sweetcorn is pretty much my favourite vegetable. I’d put it in everything if it wasn’t for the fact that my recipes are now all shared here – it might get a little boring to read if everything contained sweetcorn. All through uni, sweetcorn was my go-to vegetable – have you ever put it in macaroni cheese? In sandwiches? On ice cream? Okay, maybe not the last one, but pretty much anything else.
So the thought of sweetcorn dip appeals to me very, very much. However, most of the recipes I’ve seen make me feel ill just looking at them – a whole cup of mayonnaise, plus a cup of sour cream, plus a pint of double cream, a whole block of cheese… ick. Even I think that’s too much. So here’s my own version which, while certainly not diet food, is just that little bit lighter than many of the other recipes I’ve seen. It’s packed full of vegetables too, which usually means I’ll overlook the odd handful of cheese.
By my calculations, there’s a little less than 250 calories per serving of this dip – so while you wouldn’t really want to eat it every day as a snack, it’s fine for lunch every now and then, or to splurge on at a party (where you’d end up eating less of it anyway)… I definitely wouldn’t sit in my pyjamas and polish off a whole dish to myself *ahem*.
As we were eating this, I found myself wishing I’d chopped up some black olives into it for an extra hit of flavour – so if you try that, let me know if it works!

I shared this recipe at The Country Cook’s Foodie Friday round-up!

Slightly lighter baked corn dip

Serves 3 as an appetiser, or many more as a party dip
1tbsp sunflower oil
1/2 onion, finely diced
1 pepper, finely diced (I used yellow)
200g sweetcorn kernels
2tsp mild chilli powder
2tsp paprika
1tsp garlic powder
Black pepper
4tbsp extra light mayonnaise (heaped)
3tbsp single cream
50g cheddar cheese, grated
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
In a large frying pan, heat the oil and gently soften the onion and pepper. After 5 minutes, add the sweetcorn, chilli powder, paprika and garlic powder, and cook for a few more minutes.
Remove from the heat, and stir through the mayonnaise and cream. Season with black pepper. Transfer to a suitably sized baking dish (or individual ramekins if serving as an appetiser), and sprinkle with a little grated cheese.
Bake for 20 minutes, or until the cheese is melted and bubbling.