Fortunately I was able to uncover the recipe I wanted to share this week. Sometimes when I title dishes I forget how I saved the document. Yes, this is a good tip to those who file most of their recipes on the computer. Try filing under the main ingredient versus descriptive words.
Labor Day came and went in the blink of an eye. Presently I am telling myself I am not going to let the fall season just pass me by. This happens when you work too much and don’t stop and enjoy life as you journey through. This lecture series is especially poignant for myself, so I’m ‘preaching to the choir’! With that said, let’s talk about the recipe!
There’s still enough time to implement fresh sweet corn in the recipe I’m sharing today. You can also use frozen or canned corn. The shoe peg corn wouldn’t stand out as much as yellow, but it would be great in flavor. You will note that I drained the corn and put it directly into the recipe. Hm…you could probably enhance the corn by sautéing it in butter.
I’ve also provided suggestions for making the dip softer or firmer so it can be made into a tighter dip/spread. Some folks might look into adding cilantro or other herbs. My assistant, Bonnie, would probably go after cumin and chili powder, in the corn while she was sautéing it.
Where to serve this dip? I’m thinking NASCAR parties, football games basically any tailgate event. It’s what I refer to as a ‘casual’ appetizer/dip.
Oh my, I just had another idea! Clean 3 large peppers and cut into 8 squares each. Use a tablespoon scoop and put the corn dip inside a pepper shell instead of crackers, tortilla chips or corn chips. Spread the dip inside tortilla shells, chill and then cut into pinwheels.
Get the family involved in preparing dishes, this is how the kids and grandkids learn the art of ‘hospitality’. It seems to be a dying art these days. Having hospitality means being hospitable to guests and making them feel comfortable.
Our son, Phillip, has learned this skill and it shows every time we entertain within our home. The first time he stood up and started asking guests if he could remove their plates, we were astounded. Yes, I’m bragging on him, which I try not to do. Sometimes we don’t get to see the influences we have on our children. It’s a great feeling.
Get out the pumpkins and leaves and decorate for the season. I can smell the apple pie baking now! Simply yours, The Covered Dish www.thecovereddish.com
Spicy Corn Dip
1 (8 ounce) package softened cream cheese
1 package (Makes 32 ounces) dry Ranch Dressing Mix
1 (11 ounce) can, drained Mexicorn
1 can Ro-Tel Tomatoes, undrained
4 ounces sour cream
4-6 small green onions, finely chopped
Soften cream cheese and stir in the dry dressing mix blending until smooth. Add the corn, Rotel, sour cream and the finely diced green onions. This is good to make the night before allowing the flavors to blend. Serve with your favorite Tortilla chips. Makes approximately two cups of dip.
There are a multitude of options for this dip. For starters you could omit the draining the Ro-Tel Tomatoes and not even use the sour cream! If the dip was softer than you like add a finely shredded cheddar cheese or pepper jack which would firm up the dip even more and add flavor. Consider additional green chilies, jalapenos, cilantro, chili powder or even a shake or two of hot sauce.
One last alternative would be to sauté’ the corn before it’s put into the dish. Browning the kernels very slightly.
This is definitely a different form of dip/appetizer. It keeps well for up to 4-5 days in the refrigerator. The first time I enjoyed a corn dip was when Stephanie Jermain, from Platte City, Missouri brought it to a school carry in luncheon. My family enjoys it served with corn chips or tortillas. This is what I refer to as a ‘casual’ appetizer, great for tailgating and blue jean style events!