Sautéed Corn with Cucumbers over Lemon Dill Labneh
We use dairy-free labneh by cocojune for this recipe, which is a yogurt spread that is similar to cream cheese. The lemon dill flavor is flavorful and refreshing and makes this dish delicious!
Using fresh, in-season corn is best, which is in the early summer months. This is a nice happy hour spread that pairs well with a crisp white wine or beer.
Sautéed Corn with Cucumbers over Lemon Dill Labneh
We use dairy-free labneh by cocojune for this recipe, which is a yogurt spread that is similar to cream cheese. The lemon dill flavor is flavorful and refreshing and makes this dish delicious! Using fresh, in-season corn is best, which is in the early summer months. This is a nice happy hour spread that pairs well with a crisp white wine or beer. Inspired by Cuisine. Serves 4.
Ingredients
Ingredients:
- 3 tsp Sigona’s Fresh Press extra virgin olive oil plus more for drizzling (for a little heat, try Sigona’s Harissa red chili olive oil)
- 1 1/2 cup corn kernels from about 1 – 2 ears
- 3 green onions sliced on the bias
- 1/2 tsp sumac
- 8 oz cocojune lemon dill labneh
- 1/2 cup diced cucumbers look for Persian or mini cucumbers (should be a small dice so the pieces are similar to the size of the corn kernels)
For serving:
- Naan or pita wedges
Instructions
- Heat olive oil In a medium sauté pan over medium heat. Add the corn and green onions. Cook, stirring occasionally, for about 3 to 4 minutes. Remove from heat and season with sumac. Set aside.
- Spread the cocojune labneh in a shallow dish. Top with the corn mixture. Just before serving, add the cucumber and finish with a 1 or 2 teaspoon drizzle of olive oil. Serve with naan or pita wedges.
Tried this recipe?Let us know how it was!
