Depending on your team of choice, each year holds something different for you. For us sad Browns fans,
all most years we chalk up to “rebuilding.” For other teams, that Lombardi Trophy is so close, yet so far away. Others plain suck, but look forward to that nice draft pick. Others feel like sting of riding that middle .500. And others, believe it or not, just win!
This year, and this team of Touchdown Thursdays, we’re going all the way. No mediocrity. No buffalo chicken dip. No football decorated cupcakes. This is “put on your big girl panties, and DIG. IN. food.”
Enough with the pep talk, on to the hot deliciousness.
“Fresh, sweet, corn!” If you are headed towards the canned corn, that’s me yelling at you to move away. Trust me when I tell you that using beautiful, fresh, and in-season corn will make a world of difference in this dip. Seriously.
By now you know that I’m a Pinterest junkie, and get so pumped when the occasion arises for me to try my hand at all those seemingly helpful tips and tricks people pin. Enter, the bundt pan/corn cutting trick! Insert the small end of the corncob in the bundt pan hole (technical term here), and using a sharp knife, cut the corn off. No mess, perfectly contained for easy dumping, brilliant! I also suggest using the back of the knife to press some of the milk from the cob, it’ll add a beautiful depth of flavor to your dip.
While the sour cream, mayo, and cheese make this slightly sinful, there’s something a little nutritionally reassuring about all the fresh veggies floating around in here. At least that’s what I told myself.
My words are empty promises people, try this deliciousness for yourself, immediately!
On a related side note, I felt there was something sort of cannibalistic about using a corn chip to deliver a corn dip to my pie hole. Thoughts? 🙂
Hot Corn Dip
4 tablespoons butter, divided
3 medium ears of corn, shucked, corn cut from cob
1 medium yellow onion, chopped
2 garlic cloves, minced
1 small jalapeno, seeds and ribs removed, finely chopped
1/2 medium green pepper, chopped
1 cup sour cream
3/4 cup mayonnaise
10 ounces Monterey Jack/Cheddar Cheese blend, divided
1/2 teaspoon cumin
1/4 teaspoon Chipotle Chile Powder
1 small tomato, chopped
1/4 cup cilantro, chopped
1 green onion, white and green parts, chopped
Corn chips, for dipping
Preheat oven to 350 degrees.
In a large skillet, melt 2 tablespoons of butter over medium – medium/high heat. Add corn. Season with salt and pepper. Continue cooking until corn is fragrant, slightly soft and golden brown, approximately 10 minutes.
In another large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add onion and cook until soft and fragrant, approximately 2-3 minutes. Add garlic, jalapeno, and green pepper. Continue cooking for approximately 5 minutes, stir occasionally to prevent burning.
Remove corn and peppers from heat. Combine in one skillet. Allow to cool slightly.
In a large bowl combine sour cream, mayonnaise, 8 ounces of cheese blend, cumin, and chili powder. Add corn mixture and mix well.
Pour mixture into a greased 10-inch pie plate, or 2-quart baking dish. Top with remaining cheese. Cook for approximately 20 -25 minutes, or until top is melted and dip is bubbling
Garnish with tomato, cilantro, green onions, and black olives. Allow to cool slightly. Dig in!