Yesterday was Cinco de Octubre so I celebrated by having a Mexican buffet. The 5th of October has no relevancy in Mexican history as far as I can tell, but it was a Saturday and people were coming over for lunch and I love making, serving and eating Mexican food. So there you have it.
I just have to include this right now, even though it has nothing to do with the dip recipe I’m writing about. I found this taco seasoning online and it truly is so much better than any package kind. I think I have now shunned all packaged taco seasoning because this was the perfect blend of spices. I found it on The Girl Who Ate Everything blog. Here’s the link if you want to give it a whirl: http://www.the-girl-who-ate-everything.com/2012/09/homemade-taco-seasoning.html You can thank me later.
If you get bored with salsa, guacamole and chili con queso as dips like I do, Fiesta Corn Dip is a nice diversion. Don’t get me wrong, I still made the aforementioned dips, but I had a crowd and wanted to test a new recipe, something to add to the repertoire. I have an insatiable desire to test new recipes on trusted friends and family. A lot like scientists use white lab mice.
The recipe I found was on Taste of Home. Of course I altered it.
The original recipe called for a can of whole kernel corn and a can of Mexicorn, which the label is now politically corrected to Fiesta Corn. It’s the corn with bits of green and red bell pepper in it. I was only making half the recipe so I chose to go with straight Fiesta Corn.
Drain the corn and put in a medium size bowl. Add a cup of shredded cheddar cheese and about 1/4 cup of shredded pepper Jack cheese. I omitted the chopped green onions, but you could add them.
Next add a can of chopped green chilies. I use the hot Hatch brand. “I also like to live dangerously.”-Austin Powers.
Add one chopped jalapeno. I don’t seed mine but you could. Mix all this together.
To this crazy corn mixture add 1/4 cup mayo and 1/2 cup of sour cream. The original recipe also called for 1/8 teaspoon of sugar, but I couldn’t make my hand follow that particular order. Sugar and corn? Couldn’t do it. Cover and refrigerate overnight.
The comment section on the Taste of Home site had tips for adding additional ingredients and even heating it. I preferred the taste of cold corn for a dip. I’m thinking this recipe will be a new standby when making dips. It has a nice little kick to it, but not too much for the more delicate palates. Red pepper flakes would be a way to inch up the heat or even some jalapeno salt.
Try this and tell me what you think. I’d love to know how you changed it or if you liked it at all.
Happy Cooking!
Fiesta Corn Dip
1 can Fiesta Corn( or 1/2 can plus 1/2 can regular corn)
1 Cup shredded cheddar cheese
1/4 Cup shredded pepper Jack cheese
1 can chopped green chilies
1 jalapeno, chopped
1/4 Cup Mayo
1/2 Cup sour cream
Drain the corn and add to a medium size bowl. Add the cheeses, green chilies and jalapeno. Mix. Add the mayo and sour cream. Cover and refrigerate overnight. Serves 4-5.
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