Corn On The Cob Coins With Mediterranean Dip
These tasty corn on the cobs are chopped into coins and spiced with mediterranean seasonings. Dip these corn coins with the mediterranean dip made with labne for the perfect pairing. It's the best finger food for parties!
Ingredients
- 2 Sweet White Corn, shucked and chopped
- 1 tsp dried rosemary
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 2 pats of salted butter
- 1 tsp extra virgin olive oil
- Fresh Parsley
- 1 cup Karoun Dairies Mediterranean Labne
- 1 tsp dried rosemary
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1/2 tsp fresh parsley (optional)
- extra virgin olive oil for garnish
- Fresh Parsley for garnish
- Cup of #PERSERVERANCE
Instructions
Corn On The Cob Coins
- Remove the outer layer of the corn and shuck them. With a sharp knife, trim off the tip and ends of each corn. Cut each corn into 8 coins or about an inch in width. Place them in a large mixing bowl and set aside.
- In a small bowl, mix together all the ingredients. Microwave for 30 seconds or until butter has melted. Add the extra virgin olive oil. Mix well.
- In another medium sized bowl, mix together the melted butter with the seasonings. Make sure the corn coins are well coated.
- Place about 8 corn coins (one corn) living space. Air fry the corn coins for 10-12 minutes flipping half way through. The corn coins should be toasted and a little charred. Continue with the next batch of corns.
- Grab a serving dish and stack the corn on the cob coins. Garnish with fresh parsley!
Mediterranean Dip
- In a small bowl, mix together the labne, chopped parsley and the rest of the seasonings.
- Taste the dip and make sure it is to your liking. Sprinkle smoked paprika, more extra virgin olive oil, and parsley for garnish.
- Dip a corn coin and devour!