Two recipes will be shared this week from that wonderful meal: Joey's Corn Dip and Pearce's Lemon Sugar Cookies with Buttercream Frosting--awesome, super simple and perfect for college living! As the weather continues to warm up and picnics are on the rise, you will want some quick fix appetizers or desserts to take along!
I modified the dip just a tad, by adding 'more' heat and roasting the corn, but my, my, my....is this stuff good! If you have grilled corn or have leftover corn cobs--use the leftovers, but if you are in a pinch, use the corn kernels in a can, i.e. Green Giant has very little additives, sugar or salt.
If you are low on time, skip the roasting!
Joey's Corn Dip--ModifiedEquipment:
Large non-stick skillet (if you are roasting corn / jalapeños)
2 cups corn kernels, drained & roasted
1 Tbls butter
1 tsp olive oil
1/2 tsp cayenne (optional)
1/2 tsp salt
1/2 lime juice
2 jalapeños, seeded and finely diced
4 green onions, finely sliced
1 cup sharp cheddar cheese, grated
12 oz reduced-fat cream cheese (1 1/2 blocks), softened
1/2 - 3/4 cup light sour cream
1/3 - 1/2 cup mayo
1. Wash your hands.
2. Prep, drain, dice and grate your ingredients as recommended above.
4. Add your corn and 1/2 of the diced jalapeños.
5. Sprinkle salt & pepper. And if you are up to it, add the cayenne. (check the jalapeño heat first)
8. Add sharp cheddar to the cream cheese mixture. Add a little more if you need to or add pepper jack if you want more heat.
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