Dip

My Go-To Corn Salsa

jackieinthecity1 Comment

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This is my absolutely, hands down, my favorite recipe from the last few years of being on the CKD diet.  I make this recipe so frequently – it’s permanently engrained in my brain. At this point, I could get corn salsa tattooed on my arm.  Or maybe I could frame a picture of it in my living room.  Have I mentioned that I’m slightly obsessed with this recipe??  🙂

Here’s why: when I get home from work at night, I usually want something to snack on. With CKD, there’s not a whole lot in a bag that I can turn to – I can have salt-free pretzels, rice crackers, graham crackers, but all of those items make me feel like I’m going to gain 50 pounds by the end of the bag.  And, on their own, they’re boring. Sure, I can eat an entire bag of pretzels, but my mouth would be as dry as a piece of cardboard by the end.  I need something with them – something that fills me up so I don’t eat as many. I need a dip.  And for me, this is the perfect solution.

It takes me all of 10 minutes to make and is corn-based, which is acceptable for CKD.  It’s got a kick of spice, which I love, and if I make a batch, I can add it to the top of fajitas, chicken, or even a salad.

I have two versions of this recipe so I’m going to post both. There’s not a drastic difference between the two in terms of taste – it’s more about what ingredients I happen to have on hand.

 

Both recipes were inspired by the same thing: Trader Joe’s Corn & Chile Salsa.  Have you ever had this?  IT’S AMAZING.  It’s sweet and spicy at the same time. I literally could eat an entire jar…which is what made me think that perhaps I could make it myself.

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The Holy Grail

If you haven’t tried this, DO IT. Or…maybe not. You will be obsessed.

The first version of this recipe is literally a replica of this jarred wonder:

Version 1:

Original Recipe Found HERE

Revised Recipe: Me 🙂 Jackie

Ingredients
  • 4 medium ears of sweet corn unhusked or 1 bag of frozen corn (NOTE: check salt content to make sure there isn’t any)
  • ¼ cup finely diced sweet yellow onion (NOTE: if you like more of an onion flavor, feel free to use red onion as an alternative)
  • ¼ cup finely diced red bell pepper
  • 1-2 teaspoons finely chopped jalapeno pepper start with 1 and add more, if you want more heat
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin powder
  • ½ teaspoon crushed red pepper
Instructions
  1. If using frozen corn, defrost according to package instructions
  2. If using fresh corn, place 2 ears at a time in the microwave and cook for 5 minutes on high power. Carefully, with oven mitts, remove corn from microwave and allow to cool for 5 minutes. Repeat with remaining 2 ears of corn. When cool enough to handle, pull off husks and silk. Lay corn on it’s side and cut kernels from cobs, rotating the ear of corn as you go. Transfer corn to a medium size bowl.
  3. Add diced onion, red bell pepper and finely chopped jalapeño to bowl with the corn. Stir to combine.
  4. Combine vinegar, sugar, mustard seeds, coriander, cumin, and crushed red pepper in a medium size, microwave safe bowl. Stir well to combine. Microwave on high power for 1 minute.
  5. Remove vinegar mixture from microwave and add to bowl with corn mixture. Stir well.
  6. Allow salsa to sit at room temperature for 15 minutes, stirring every 5 minutes.
  7. Serve immediately or transfer to a glass jar or storage container and refrigerate till ready to use. Salsa will keep in refrigerator for 5 days to 1 week.

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Version 2: This is a more basic edition of the above recipe and isn’t quite as sweet. If you’re looking for more of a true salsa, this would be your pick.

Original & Revised Recipe: ME 🙂 Jackie (I came up with this!)

Ingredients

  • 4 medium ears of sweet corn unhusked or 1 bag of frozen corn (NOTE: check salt content to make sure there isn’t any)
  • ¼ cup finely diced red onion
  • 1 finely chopped jalapeno pepper
  • 1 lime
  • ½ teaspoon cumin powder
  • 1 tablespoon honey or agave nectar (feel free to add more or less depending on your taste)

Instructions

  1. If using frozen corn, defrost according to package instructions
  2. If using fresh corn, place 2 ears at a time in the microwave and cook for 5 minutes on high power. Carefully, with oven mitts, remove corn from microwave and allow to cool for 5 minutes. Repeat with remaining 2 ears of corn. When cool enough to handle, pull off husks and silk. Lay corn on it’s side and cut kernels from cobs, rotating the ear of corn as you go. Transfer corn to a medium size bowl.
  3. Add diced onion and finely chopped jalapeño to bowl with the corn.
  4. Add cumin, honey, the juice of 1 lime and stir together to combine.

NOTE: Both recipes get better after they’ve sat in the refrigerator, so try not to eat the entire thing immediately after you’ve finished making it. Be patient – it’s worth it!

Roasted Red Pepper Dip

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I like pretty foods – anything that’s a bright color or has multiple colors. And this dip definitely satisfies this requirement.  It’s fresh, it’s easy and it’s really pretty. When you arrive to a party with this, everyone will look at it and say, “Oh wow!  What a pretty color!” And it really is.  And when they taste it, they’ll all want the recipe.  Little do they know that it takes just a little prep and uses ingredients you probably already have on hand.  It’s delicious!

Red pepper

Roasted Red Pepper Dip

Original Recipe: HERE

Revised Recipe: Me 🙂  Jackie

Yield: 1 1/12 Cups

INGREDIENTS

  • 1 bag of mini sweet peppers (Note: make sure you buy sweet and not spicy! They should be all different colors)
  • 4 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 2 cloves chopped garlic
  • 2 teaspoons canola oil
  • 2 teaspoons balsamic vinegar
  • 6 whole basil leaves or 1 tablespoon dried basil

DIRECTIONS

  1. Preheat the oven to 400 degrees.
  2. Cut off the tops from all of the mini peppers.  Lay them on a sheet pan and toss them in the 2 tablespoons of canola oil.
  3. Put them in the oven for 15 minutes. Remove the pan and move the peppers around, flipping them so the bottoms are now on the top. Put them back into the oven for 6-7 minutes.  Remove them from the oven and allow them to cool.
  4. Once the peppers have cooled, put them into a food processor, along with the cream cheese, sour cream, garlic, balsamic vinegar and basil.
  5. Blend until smooth.
  6. Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or salt-free tortilla chips.

 

Minty Pea Pesto Dip

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About a year ago, I went over my friend’s apartment for her annual anti-Valentine’s Day gathering, which basically entails about 15 girls determined to enjoy Valentine’s Day via friends, booze and snacks.  It’s really just a reason to get together and drink. Of note: my friend who has hosted this bash in the past now has a boyfriend (yay!) so we’re going to have to plan around her this year.

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One of the dishes that she made was Giada DiLaurentiis’ Pea Pesto Crostini. Knowing I’m on my diet, she showed me the list of ingredients before offering me one (I have great friends).  Because of the parmesan and salt, I couldn’t eat it, but looking at the list of ingredients, it gave me some great ideas. I realized I could make my own version and infuse some new flavors.  And so, I give you a slightly revised version of Giada’s Pea Pesto Crostini.

Original Recipe: Courtesy of Food Network and Giada found HERE

Revised Recipe: Courtesy of Me 🙂 Jackie

Ingredients

  • 1 (10-ounce) package frozen peas, defrosted
  • 1 garlic clove
  • 1 lemon
  • 1/4 cup (or a good handful) of fresh mint
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/3 cup olive oil or mix of olive and canola oil

Directions

Roughly chop the mint and place in a food processor, along with the peas, garlic, and ground pepper.  Pulse together.  With the machine running, slowly add the oil until well combined, about 1 to 2 minutes. Add the juice of the lemon and pulse a few more times.  Season with additional pepper as necessary.

This can be put on a crostini (as the original recipe calls for) or can be added on top of meat or fish. Or as a simple dip with crudite. It’s delicious so however you choose to eat it, I hope you enjoy!

Note: Photo cred goes to Kim Sunee

Eggplant Poo-Poo Dip

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When I come home from work at night, I just want to stuff myself with the first snack I see. So I started to think about what I could make myself at the beginning of the week that would work for my CKD diet. Dips are easy and eggplant is one of the vegetables that I can eat, so here is another creation of mine – the eggplant poo-poo dip.
I’m sure you’re wondering, “What’s with the name?” Well, I call this an eggplant poo-poo dip for 2 reasons:
  1. This dish is not the prettiest. The color, in particular, is not nice. It’s a light brown, grayish, slightly poo-y look.
  2. If you have any kind of digestive issues, eggplant is the perfect trick to cleanse your system 🙂
That said, this dip is absolutely AMAZING and I have to stop myself from eating the entire thing at once. Yes, it’s not the prettiest to serve at a group gathering and yes, I can’t eat the whole thing because it would do a serious number on my stomach, but it tastes so good and smooth – I love it. If you are a fan at all of eggplant, you will love this dip.
One note on this dip: I’ve learned that eggplant essentially takes on any flavor you want to add, so if you don’t like garlic, you will not like this recipe. Even though there are only 2 cloves, it’s very garlic-forward. If you prefer another spice, feel free to make a swap. I sometimes put a little cayenne pepper in there for an extra kick.
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Ingredients:
  • 3 medium sized eggplants
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • pepper
  • juice of 1 lemon
  • Optional: Tablespoon of honey or agave syrup
Directions:
  1. Preheat the oven to 400 degrees.
  2. Cut off the top of the eggplants and then slice them in half lengthwise (the long way). Lay them on a sheet pan with the skin-side down and brush them in canola oil. Then sprinkle pepper on top (Note: I also use Mrs. Dash Salt-Free Table Mix on the eggplant). Place them in the oven for 30 minutes.
  3. While the eggplant is cooking, grate the 2 cloves of garlic and place in a food processor. Add the cumin and another dash of pepper.
  4. Once the eggplant has finished roasting, allow it to cool.
  5. After it has cooled, scoop out the inside of the eggplant and put into the food processor. (Note: I like to take out some of the seeds while doing this, as I find it’s a lot easier on my stomach without them).
  6. Add the lemon juice and grind everything together in the food processor. Pulse it for about 30 seconds or until the eggplant is totally smooth and combined with the rest of the ingredients.
At this point, I usually taste it to see if I like it. If it’s too garlicky, feel free to add a little agave or honey. If it’s not garlicky enough, add more. But it should be perfectly smooth and delightfully delicious. You can feel free to eat this on its own – I usually dip some cucumbers or rice crackers into it – or add it to the top of chicken or fish. It’s so good, you’ll want to eat it with everything. Enjoy!