When we’re on the move, one of the first things we like to do is work out which will be our new favorite place to go for a quick drink and appies. This is really part of what makes a city feel like home, and once we know a few favorite landmarks it helps us settle in to new surroundings. This recipe is inspired by the Mexican street corn and margaritas that first welcomed us to Euclid’s patios.
Turns out, we aren’t alone in loving this Mexican Street Corn Dip as it is always a party favorite! I love its sweet and smoky flavor brought out by roasting the corn and charring the peppers.
Easy to bring together, this dip makes a great appetizer or addition to a Mexican meal. Try serving it alongside some guacamole and salsa for a lovely dip trio.
Mexican Street Corn Dip
- 1 can of organic corn
- 2 poblano peppers
- 3 tbsp mayo (I always recommend Just Mayo, which happens to be vegan and has a great flavor balance)
- 1/4 – 1/2 tsp smoked paprika
- Pinch of cayenne pepper
- Wedge of lime
- Pinch of salt
- Turn your oven onto a high broil.
- Place the peppers under the grill, watching closely, and turning every 5 minutes until the skins are blistered and charred.
- Remove the peppers, place them in a bowl, and seal tightly with plastic wrap to steam them.
- Once cool, remove the peppers, discard the seeds and the stem, and peel off the waxy skin.
- Slice the peppers into strips and then dice finely.
- Meanwhile, drain the corn and place on a baking tray.
- Broil for 10 minutes or so, stirring occasionally until it starts to char and pop.
- Combine the corn and poblano peppers in a bowl, and mix with mayo, paprika, cayenne pepper, lime and salt.
- Taste and adjust seasoning to your preference.
- Serve and enjoy with corn chips!
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Dukkah is an aromatic spice blend originating out of Egypt. Walking the streets of Cairo you can find street vendors selling Dukkah out of paper cones along with olive oil and strips of pita bread to dip as a snack. It’s delicious and, being so easy to make, makes a great addition to your repertoire.
In Egypt each family and vendor has their own special recipe blend, however the common ingredients include ground nuts such as hazelnuts or pistachios, sesame seeds, cumin seeds, coriander seeds, and salt. Dukkah is from the Arabic word ‘to pound’ and after being toasted, the ingredients are pounded together with a mortar and pestle to release the flavor and create coarse crumbs.
Dukkah is delicious with many dishes so feel free to get creative with its uses. As a start, try it:
- As an appetizer dip warm fresh bread in olive oil, then the dukkah
- Sprinkled on top of a hummus or guacamole dip
- As a garnish on your favourite soup or salad
- Sprinkled over roast veggies
- Topped on your morning eggs
A handmade jar of Dukkah will even make a lovely gift around the holidays, or as thanks to a host.
Making your own Dukkah takes nearly no time at all and with whole fresh ingredients you will be treated to a flavor far superior to a store bought version. Find whole spices and roast them right before you need them, adapt the quantities to your taste, and enjoy serving good wholesome food, inspired from afar, to your friends and family.
Put out a small bowl of Dukkah with fresh-baked bread and olive oil next time you have guests over and we bet it will disappear in no time!
Pistachio Dukkah Egyptian Spice Mix
This aromatic spice blend is made with pistachios, seeds and spices. Use as a dip or garnish to add something special to your favorite dishes like hummus, bread and olive oil, roast veggies, avocado toast, eggs, and more.
- ½ cup pistachios
- 1 tbsp. coriander
- 1 tbsp. cumin
- 4 tbsp. sesame seeds
- ½ tsp. salt
- In a pan or the oven, toast the pistachios for 6-8 minutes, stirring them so they don’t burn. Set aside.
- Toast the cumin seeds and coriander seeds for 4-5 minutes until fragrant and starting to darken. Set aside.
- Toast the sesame seeds for 3-5 minutes until golden, stirring constantly. Set aside.
- Combine all the ingredients in a large mortar and pestle and grind together until the nuts are roughly crushed. You could also use a food processor, but avoid over mixing into a powder or paste.
- Store in a sealed jar for up to two weeks, or in the freezer for 3 months.
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While perhaps uncouth, I’ll admit it… croutons are one of my favourite parts of a hearty salad.
Try these once and you will never settle for that cardboard box from aisle 26 ever again. We promise. Yum!
Homemade Spiced Garlic Croutons
These spiced garlic croutons are but one flavour profile for a fan favourite homemade soup or salad topper, and they’re our go-to. The bread can be fresh, day-old, or dried ends you keep in the freezer. If using fresh, you’ll get golden crispy edges with a slightly soft centre.
- 2 cups worth of artisan bread odds & ends
- 2 tablespoons of organic extra virgin olive oil
- 1/2 tsp garlic powder
- 1 tsp steak spice OR
- 1 tsp blend of onion powder (paprika, chili powder, black pepper, sea salt)
- Roughly cube the bread ends and place in a large mixing bowl
- Drizzle in the olive oil and spice blend
- Mix by hand to evenly coat the bread cubes
- Arrange in a single layer on a cookie sheet
- Under a watchful eye, place in the oven on broil with the door slightly ajar, stirring frequently until golden brown on most sides
Looking for inspiration? Top these on a delicious vegan Spicy Buffalo Tempeh Caesar Salad, one of our favorite soups.
Let us know what you think!
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