Sweet corn season is now over in my neck of the woods. Well you can still buy it in the store, but as far as going into the field and picking it yourself… yeah that’s over for this year. Ha. Not to fool you though, my refrigerator is still full of fresh sweet corn that we picked right before the temperatures took a toll on the plants.
I’ve been saving the corn for football season–tailgating baby, it’s what we love to do!! 🙂
Boy, am I glad that I did.
I spent this past weekend hanging out with some of my good friends down in Kansas City getting ready for the big game… You know the Cowboys
“America’s Team” came to town so it was going to be a good show. End game… Chiefs won!! They’re looking promising this year–hope they keep up the good work!!
Our plans were to go all out with all sorts of appetizers and finger foods, but we got invited to a catered party so instead of taking food to the game I just made a few things for the house after the game. This fabulous Fresh Corn Dip was one of them that I prepared. I had never made it before, let alone ever ate Corn Dip. I texted up my bestie and asked her what her base for the dip consisted of…
Rotel/sour cream/mayo/shredded cheese.
That was her reply.
Psh, how hard could that be?
Exactly, not that hard at all!!
I threw my big pot of water on the stove to get ready for my corn and gathered my other ingredients. I already had everything on hand so that made things really easy haha!!
After I cooled out the corn, I cut it off the cob and went to work using my magic… hence “throw in this and throw in that”.
Don’t leave just because I said I’m a “throw in this and throw in that” type of girl… it works! Trust me.
This dip is amazing. So delicious!!!
Just give it a try and even if you don’t have fresh corn you can grab a can off of the shelf or if you’ve frozen up some corn you can use that as well.
- 4 cups (9 ears) fresh sweet corn, shucked & silked
- 2 tablespoons olive oil
- 1/2 cup onion, chopped (I used red for color)
- 10 oz. diced tomatoes and chilies
- 1 1/4 cup mayonnaise
- 1 cup sour cream
- 2 teaspoons pepper
- 1/2 teaspoon garlic powder
- 12 oz. shredded Colby-Jack cheese
- Tortilla Chips
- Bring a large pot of water to a rolling boil. Place the shucked and silked ears of sweet corn in the boiling and cover with a lid. Cook for 10 minutes and shut the heat off. Continue cooking for another 5 minutes. Remove corn and place in cold water to stop the cooking.
- Cut the corn kernels off the cob by placing the "top end" on the plate and with a knife cutting only the kernels (do not cut into the cob because that will leave your corn tasting like cob). After you've cut the kernels off, using the knife scrape down the cob to remove the milky substance. Place corn in a large bowl.
- In a saucepan heat olive oil and sauté the chopped onion until transparent.
- Mix onion and remaining ingredients with corn.
- Place into serving bowl and refrigerate at least an hour.
- Serve with Tortilla Chips
- **You can also use fresh diced tomatoes, peeled, and fresh chopped jalapenos instead of Rotel**