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Made this tonight and it was so good! I actually didn’t even add the sauce and just had it on the side since it was so good without it. Will be making again soon!
Abby
Everything jalapeño ALL ZE TIME.
Let’s just state the obvious right now: I’m cooking from the basement. It’s weird. Last night I made pasta in a rice cooker that tasted like medium-icky mush with jarred pesto (hoorah!) and cherry tomatoes on top. And there are spiderwebs. I just ignore them and then put a nice little lamp on the table, because covering up problems with accessories is one of my awesome ways of doing things.
So the good thing about cooking from the basement is that it means STUFF IS GOING DOWN. I mean walls = coming down to the ground. Can you even believe it? I can’t. What was once a little space where all the pinch of yums were created is all of a sudden this huuuuuge (to us) room without a wall in the middle. I feel like there should be more stress involved. Maybe that’s to come? Or maybe slamming a duct-taped rusty old axe into a wall relieves stress on the spot?
Check it –> (and since I don’t want to be annoying and plunk two videos in one post, I’ll put the demo intro video here and just tell you to go watch the full knock-down-the-wall video because you probably want to be amazed at my superstrength, right?)
Kitchen Update:
So because of this whole basement/displaced kitchen situation, I had a majorly last minute cooking cram session the night before we hauled our range out to the garage and tore the whole place down.
I never procrastinate though NEVVVER.
It was like all of a sudden I remembered that I was about to live for a month without a stove slash that my job now requires things like stoves and so I went crazy stashing up recipes in my queue, which is something I’ve always been horrible at because I seem to do best in real time (but see above about never procrasting NEVVVER) — I guess it all works in real time anyways because guess what I’m making again for dinner tonight? Yeah. This yummy, spicy, cold or hot salad-ish dip which happens to be totally doable without the stove. Three cheers for me and the basement appliances! Quinoa in the rice cooker has saved my dip loving soul.
And now, a quick note to the person who is currently in possession of our old range: a) HEY! there was no free sign on that, b) middle of the night? did you just conveniently happen to be patrolling the area at 1am looking for take-able things? *pout* and c) thank you, because we were sort of trying to forget that it was sitting out there. And sorry for the enchilada sauce completely burnt onto the bottom rack. Do you want some jalapeño quinoa corn dip?
Okay good, cause I’m ready for a snack.
This jalapeño quinoa corn dip can go lots of different ways (whatcha wanna add? getting food-crazy is welcomed!) but for me it went like this: roasted corn, jalapeños, and onions for that warm, semi-sweet, spicy mouth hug // nutty, nummy quinoa for protein and texture // chopped baby spinach for fresh color and crunch // homemade jalapeño ranch for tangy fresh-herb creaminess. Toss that all together and dip into it with some crackers, chips, or for real just eat it with a fork. I fully intent to make this and keep it in the fridge for a little lunching throughout the next few days, because I could actually eat the dipping foods for all my meals fuhrehverrr.
Also, we can still be friends even though the jalapeño ranch is making a reappearance (think rainbow veggie bowls), right? It’s so creamy, spicy, refreshing, and mouth-kicking all at the same time that I just couldn’t not bring it back into my food life.
And can we still be friends if I tell you that after I used that tangy homemade dressing to toss this whole salady dip together, maybe I did put an XL handful of shredded cheese in there? Sometimes that moment just happens.
Okay foodiest friends, it’s Friday. We’re remodeling and eating out of the basement and you’re DIPPIN IT UP. I’m liking where this is going.
Jalapeño Quinoa Corn Dip
- Total Time: 30 minutes
- Yield: 6 (about 3/4 cup per serving) 1x
Description
This Jalapeño Quinoa Corn Dip is super delicious and easy to make! Makes for a perfect healthy lunch or snack that is loaded with flavor.
Ingredients
For the Dip:
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable broth
- 2 ears sweet corn, kernels cut off the cob (almost 2 cups)
- 1/2 red onion, minced (about 1/2 cup)
- 1 tablespoon butter
- 1 tablespoon taco seasoning
- 2 cups chopped fresh baby spinach
For the Jalapeno Dressing:
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup 2% milk
- 1 teaspoons white vinegar
- 1 tablespoons olive oil
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 cup fresh herbs of choice – I like parsley, basil, cilantro, or chives
- 1 jalapeño pepper (the ribs and seeds are the HOT part, so remove those if you want a milder dressing)
Instructions
- Bring the chicken or vegetable broth to a boil and add the quinoa. Cook according to package directions. Remove from heat and set aside until cooled. Fluff with a fork.
- Melt the butter in a skillet over medium high heat. Add the sweet corn and red onion, sauteing until the corn is cooked (it will turn bright yellow). Add the taco seasoning and toss to combine. You can let it keep roasting in the pan until it gets little more browned if you have time to wait for the delicious roasty-corn effect.
- Pulse all the dressing ingredients in a food processor until smooth. Taste and adjust seasoning as you like. Toss the quinoa, corn, spinach, and as much dressing as you’d like together in a large bowl. Serve warm or cold with chips or cracker or any other dipper!
Notes
I mentioned in the post that you don’t need a stove for this recipe – if I were making this without a stove in the basement (which I am) I would just skip the roasting of the corn. The corn and jalapeno would be okay raw, but I’d probably also skip the onions – just a weird thing I have with not liking raw onions.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dip
- Cuisine: Mexican-Inspired
Keywords: corn dip, jalapeno quinoa corn dip, quinoa dip
There isn’t a serving size on your nutritional info…does that mean we can eat the entire recipe for 212 calories?…woohoo;)
Hi Jamie. Usually the serving size info is up at the top of the recipe – for this one it’s 6 servings which ends up being about 3/4 cup.
That jalapeno dressing! I want to swim in it!!
Yes! you and I both.
You are so brave, girl! But it’s going to be awesome, I just know it.
I’m so paranoid to even paint my kitchen (which needs it really bad!) Because I know it will turn my little cooking/blogging/picture taking art into a nightmare. I need to be brave.
Just watching this is making me braver.Thanks! xo
P.S. Dip looks fabulous. 🙂
This dip is simply wonderful! Also, as if you guys had freaking newspapers from the ’40s!!! SO COOL!…and weird. Wishing you all the best these coming days!
Thank you Katrina!
This dip needs to get in my belly ASAP! And you two are the cutest, I can’t wait to see the new kitchen!
I am a voracious food blog-reader but a never-commenter but I just have to comment on this one! My husband and I just finished our major (and much anticipated since we moved into our first house 2 years prior) kitchen remodel a few months ago. We turned our dining room into a makeshift kitchen. I also procrastinated on the prepping, and then panicked the night we tore our stove out wondering what we were going to eat for the next several months. The good news is that it goes fast! The first week or two you’re semi-enjoying the novelty of being creative and cooking outside your usual space. By the time it gets tiresome and frustrating, you won’t have much longer to go. Start to finish, our remodel took almost 3 months (stuff on back order, contractor “miscommunications” etc.) but it was actually only a month or so until the cabinets and counter top were in and the electricity was back on. At that point, it was a functioning kitchen again, just not very pretty, and we were done with the makeshift kitchen at that point!! My saving grace was the induction cooktop. I bought one for like $80 at target and got induction friendly cookware at the thrift shop (1 large pot and 1 large pan). Just bring a magnet with you, and anything the magnet sticks to the bottom of will work with an induction top. It worked so well I never even touched my George Foreman, rice cooker or electric skillet. Word to the wise, invest in it a little. My first go-around I bought the cheap $25 dollar version which I promptly returned after waiting 30 min for it to bring a pot of water to a boil. The $80 one was speedy and so worth it. I was initially planning on craigalisting it at the end, but ended up saving it for when we are entertaining or cooking big meals and run out of room on the range! Can’t wait to see the reno outcome! We loooove our new space and it makes cooking so much more of a joy!
What a nice, helpful comment! Thanks for the tips, Robin! 🙂
Two things I’m excited about: your kitchen remodel and this dip! Can’t wait to see the final kitchen, can’t wait to try this dip.
LOVE your videos about the remodel…that’s crazy that you guys found newspaper in the walls! Love the sound of this dip … I have a ton of jalapenos I grew in my tiny garden, so this is the perfect way to use them!
Thanks Phi! It was so weird to find all this old yellow newspaper in there! A total surprise — to me, anyways.
I know you must be so excited to have a brand new kitchen soon! Such a big project but it’s going to be beautiful I’m sure – and what a great discovery you made in the walls of your kitchen! Maybe you can frame it and hang it in your new kitchen 🙂 . Love the dip, by the way – great combination of flavors!
I can’t wait to try this dip and see your remodel! We remodeled our kitchen last summer and it is so much more efficient and easier to cook.
Good luck!
Alicia
http://www.thelushlist.com
ps – Thanks for all the advice you offer. My blog is a result!
Thanks Alicia! So fun to hear that!
You go, Muscles!! I would probably not do nearly as well as you… And this dip sounds wonderful.
hahahah thanks Susan!
Oh my this looks really, really good! And so cool to follow the progress of your new kitchen! I’m planning to do the same thing in my little kitchen in Copenhagen, so it’s great with a lot of inspiration!
How fun! Thanks Julie!
Wow! Your kitchen remodel is moving right along. Was the paper being used as insulation or just shoved in there? Love finding interesting things like that.
Yes, it was insulation!
That’s so cool that you’re renovating. I can’t wait to see the finished product!
How exciting! I can’t wait to see the remodel!
Did you design the kitchen yourself? I’m working on mine right now, but refuse to start construction until every single element has been designed/specified/purchased… Down to the pantry storage baskets!
Hey Dala! We sort of co-designed it with our cabinetry people. 🙂
I love quinoa and corn and just call it a dip and I’m hooked!! Your photos make me want to dig right in!! Thank YOU!!
This sounds delicious, Lindsay! I can’t wait to make it this weekend. Thanks for sharing. 🙂
Love the remodel video! Best of luck being sans kitchen for a while. I’m sure it’ll all be worth it. And this dip – looks ahhmazing.
Thanks Jenna! It was fun to record it. 🙂
I’ve never seen a dip made with quinoa before – but it’s a great idea!
All the best with the kitchen re-model …. looks like things are going perfectly so far … and you’re even managing to camp out in the basement really well, by the sounds of things!
Thanks Helen! So far so good (knock on wood)!
Lindsay, you amaze me. I’ve never really been one for corn dip, but I feel like the addition of quinoa would give this a super irresistible twist. Pinning it to make my fam later!
Thanks Lauren! 🙂
Totally love this dip – SNACKS 4 LYF.
The wall is down, eek! It looks awesome already, you guys! I can’t wait to see the finished product.
Although ummmmm did I read this right that someone stole your range? C’mon, what happened to Minnesota nice??
eeek is right! can’t wait to have you back over and serve you tostadas OVER THE COUNTER instead of backed into a corner. 🙂
This looks delicious! Love the kick from the jalapenos! Also, good luck with the kitchen remodel, absolutely CANNOT WAIT to see the finished product!!
You and I both!
This looks fab! Corn + ranch anything = GIMMEE!
I kinda want to stuff this inside a baked sweet potato. Is that wrong?
Also, whaaaat someone just up and took your range? That doesn;t even sound like an easy thing to do… What is with people?!
Yes. totally and completely ridiculous!
Made this as an easy lunch for my three girls. They inhaled it and I didn’t bring out any chips. Easy, healthy and delicious. Thanks!
Hooray! Well done! 🙂