So as I was looking through her blog, I was tempted by this Purple Cow Smoothie (love the name) and this Cauliflower Mash (which I'm still dying to try, but we ate all our cauliflower and I haven't gotten more yet). What I finally settled on, however, was this amazing, fabulous dip. Michaela called it "crack dip" due to its addictive qualities and all. I couldn't agree more. It's fabulous. It's also incredibly quick to prepare and there's no cooking, which is great for hot August days.
But what drew me to it most of all was that I had a refrigerator full of ears of summer corn. Some of it was good--tender and young, but some of it was past its prime--you know the type of corn you eat and it gets all stuck in your teeth because it's just not at its peak anymore. Yet it was still summery and flavorful. This was the perfect place to put it. And the great thing about this recipe is that you could use that or some leftover corn, or Mexicorn per the original recipe.
Creamy Corn Dip
adapted from An Affair from the Heart
makes a lot--probably 4 cups
prep time: 15 minutes
corn: 1.50, mayo: .50, sour cream: 1.00, chilies: .70, green onions: .30, cheese: 1.00
Note: This makes a good amount and is quite filling, so if you're making it for a party, great. If you're making it for your family, you may want to halve it.
2 cans Mexicorn, drained (I subbed this with freshly cooked corn that I cut off the ears--about 2-2 1/2 cups)
1 C mayonnaise (not low-fat)
1 C sour cream (full-fat Greek yogurt might work too)
tops of 3 green onions, sliced
1 can green chilies
1/3 C jalapenos (the jar kind), chopped (I used one jalepeno with just a few seeds, chopped)
8 oz Mexican blend cheese
tortilla chips for serving
Combine all dip ingredients together and place in the fridge. Michaela suggested making it a day ahead because the flavors deepen nicely, but we ate it about a half hour after making it and I thought it was amazing.
Serve with tortilla chips, or even sliced veggies.