The Covered Dish - Spicy Corn Dip

I had all kinds of plans last week to freeze sweet corn for the winter months. None of it made it to the freezer! We had company, I cooked the corn, and in a blink it was all consumed. I might try again this week to find some laterears, so I can attempt the endeavor again. When I was on Facebook Sunday afternoon, I saw that my friend, Becky, up in Lewistown, Missouri, had packaged like 4 gallons of corn.
Which unbeknownst to her, gave me a very unsatisfactory feeling!
I was wondering what recipe to run this week, when I flipped past my corn dip, I thought, yum, made with fresh sweet corn, this would be so delicious. One thing I would definitely do is cook the corn thoroughly, before putting it in the dip, and I think I would go about this with a skillet saute using olive oil. Allow to cool, and then implement into the dip.
There are so many different things to make with corn besides buttered and spiced.
This weekend some of our family was here and they wanted to make Mexican sweet corn, which was much more fattening than regular, but they enjoyed it. Corn Souffles, of course, good ole’ corn casserole, creamed corn. I even have a delicious recipe for a hominy and corn salad. I’m not a huge fan of the cornbread salad, but this too is an option for the fresh corn. I’m like a little kid, I like to eat mine cut off the cob with the big strips connected together, butter pat, a bit of salt and pepper and yummy. Then I have Fiesta corn with red onion, cilantro, red pepper, and zucchini.
Lots of directions to go with our North American corn. While we enjoy each kernel across the pond they think corn is the nearest thing to nothing there is.
I call the corn dip a casual appetizer. Yes, I did say that! Perfect for tail gating, cookouts, outdoor events, adding corn chips or tortilla chips. It could even be served slightly warm. There’s no cilantro, but I would definitely add it, chopping very fine.
(My husband greatly dislikes cilantro.)
This week is about keeping the house picked up, and finishing a few small projects before diving into bigger things. The extra warm temperatures here in the Ozarks have driven all of us inside more this past week. Early morning is the best way to stay active in this heat.
Keep visiting the city markets for home-grown vegetables and fruit. They are so good for us, and the flavors just seem to pop on the palate. ErvIn got me into eating tomato sandwiches a few years ago, and now it’s one of my favorite things, especially with a little chopped basil on top. Enjoy your week, and relish the good times. The Covered Dish

Spicy Corn Dip
1 (8 ounce) package softened cream cheese
1 dry package Ranch Dressing Mix, makes (32 oz.)
1 (11oz.) can drained Mexicorn
1 can Rotel Tomatoes, undrained
4 ounces sour cream
4-6 green onions, finely chopped.
Soften the cream cheese and work the dry ranch dressing into it. When smooth; add the corn, Rotel, sour cream and lastly; the green onion. Work ingredients together until blended. This will yield about 2 cups of dip. If made the day before it allows the flavors to permeate the dip.
If the dip is softer than you desire add some finely shredded cheddar cheese to make it into a tighter bind. Pepper Jack would be another good cheese choice.
You could omit the Rotel and sour cream if you wanted. Bring in hotter spices if you like, green chilies, jalapenos, cilantro, even a shake or two of hot sauce.
This appetizer will hold for several days in the refrigerator, which is great for weekend entertaining. Allowing you to make things of an evening after work.
Imagine making a few pinwheels to go with the appetizer, a marinated salad, and more all before Saturday, leaving you time to tidy and sleep in a bit on Saturday morning!