Summer is officially
here! (For me, anyways.) Our last day of school was Friday, so now it's time to celebrate the kick-off to a fabulous summer.
Summer is hands-down my favorite season. The pace of life seems to slow down a bit, and everything just seems more relaxed. When the weather is nice, one of my husband's and my favorite thing to do is to sit out on our back patio with an appetizer or two and chat the night away with our neighbors.
Today's recipe is one of our favorite appetizers to enjoy in the summer. Roasted Corn Dip
features sweet corn inside a cheesy, creamy dip perfect for tortilla chips. It's got a bit of a kick from diced chiles and chili powder, and would be perfect for your next Mexican fiesta. Whip up some tacos or fajitas and you've got the perfect meal!
Start by roasting or grilling the corn. I roasted the corn kernels in the oven, but if you want to fire up the grill, you can follow the method outlined here
To roast in the oven, simply spread the corn kernels (frozen or from the cob) on a baking sheet and roast at 425*F about 20-30 minutes until the kernels get some color and become fragrant.
While the corn is roasting, saute an onion with some diced green chiles in some butter. Once the onions are tender, add a bit of garlic; cook just 1-2 minutes more.
Once the corn is roasted and the onions are sauteed, combine the veggies with the remaining ingredients - mayonnaise, sour cream, chili powder, and of course, CHEESE! You can use any cheese you like, but I think monterey jack melts really well.
Pop it into the oven until it's golden and bubbly. Alternately, you can place it into a crock pot on LOW. This makes it great option for potlucks.
Serve with tortilla chips. (Or eat by the spoonful...) I picked up the Spartan brand tortilla chips for the first time, and they were quite tasty. Nice & salty with a good crunch.
Roasted Corn Dip
- 1 large bag frozen corn
- 1 large onion, diced
- 4-oz can diced green chiles
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 1 cup light mayonnaise
- ½ cup sour cream
- 1 teaspoon chili powder
- 2 cups shredded Monterey Jack cheese
- 1 small can sliced olives, drained
- 3 green onions, chopped
Heat oven to 425*F. Spread corn on a baking sheet, and roast 20-30 minutes, until it starts getting some color and becomes fragrant. Reduce heat to 400*F.
Once corn is roasted, saute onion and chiles in butter 2-3 minutes until almost tender. Add corn and garlic; saute 1-2 minutes more until completely tender. Remove from heat.
In large bowl, combine mayonnaise, sour cream, and chili powder. Fold in corn mixture and cheese, and spread into greased 2-quart baking dish.
Bake at 400*F for 25-30 minutes until bubbly and golden brown. Sprinkle with olives and green onions. Serve with tortilla chips.
**Note: This can be prepared and put into a crock pot on LOW to keep warm.
adapted from Taste of Home