Doesn’t Summer just scream for vibrant, flavorful food on the grill? When it’s cold outside I love hearty dishes, but in the sun? Give me something light and lovely! I have a great recipe for Mexican corn dip that is perfect as an appetizer, a main course, or even as a topping for tacos. Serve this on the patio with warm tortilla chips and a cold beverage as the sun sets and you’ll be in heaven! Read on for the full recipe below.
Okay first, yum. Aren’t you drooling right now? I know I am as I write this. I have always loved fresh corn – whether it’s on the cob, mixed in a casserole, or alone by the spoon full it is one of my favorite foods to eat. As a long time vegetarian, corn is a food that I find very versatile and I love using it in a variety of different recipes. I bring this dip to just about everything, and while I serve it with tortilla chips it also goes great with pretzels, pitas, and even celery sticks.
Here is what you need:
- 4 ears of corn
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 8oz cream cheese (softened)
- 1/3 cup sour cream
- 1/2 cup diced tomato
- chopped green onion to taste
- tsp black pepper
- 1/2 tsp salt
- a few shakes of Cholula hot sauce
The first thing you are going to do is cook your corn. You can oven roast it or boil, but I like to bake mine. You can do this by setting your oven to 400 degrees and then sitting your corn (unhusked) directly on the rack for 30 minutes, turning over halfway through. While it is cooking go ahead and gather your ingredients. Once you pull out your corn, go ahead and peel it and then take a knife, cut all the kernels off and put them in a large bowl. Lower your oven temperature to 350 degrees.
After that, add the rest of your ingredients and mix thoroughly, making sure your cream cheese is evenly blended.
Doesn’t that look delicious? You could eat it as it, or even use it like this as a topping for tacos or burgers, but for this recipe we are going to pour it into a casserole dish, even it out and then sprinkle enough shredded cheese on top to cover it. Pop it in the oven for 15 minutes, and then take it out when the top is a nice crispy golden color. I’m a big fan of crispy cheesy crust, but if you aren’t then you can take it out before it crisps over – it will still be just as delicious!
Let it cool for a few minutes and serve with whole wheat tortilla chips. This size is great for taking to parties or as a large appetizer for family dinners, but you can also use just one ear of corn and adjust the rest of the ingredients accordingly and make a small personal sized portion like this one. ::Drool::
I like to save a few ears of corn after the recipe for the family to eat. The kids love it, and they have a great time husking their own!
