Posts Tagged ‘corn’

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Hot and Cheesy Corn Dip

June 15, 2017

This is a fun twist on gooey, cheesy dips that reminds me of summer with all the sweet corn inside. It goes wonderfully with crispy tortilla chips (we had a mix of blue corn and sweet potato chips on hand). If you have fresh summer corn at home, feel free to cut the kernels off a cob or two and mix it in before baking for extra crunch and the deliciousness of long sunny days.

20170505 Corn Dip 01

You will need:

 

  • 16 oz (2 sticks) low fat cream cheese, softened
  • 1/2 c sour cream
  • 3 cloves garlic, minced
  • 3 T hot sauce
  • 2 limes, zested and juices
  • 2 1/2 c shredded cheddar cheese, divided
  • ~30 oz canned corn, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 4.5 oz chopped green chiles (mild to spicy, depending on your taste)
  • 1 bunch scallions, trimmed and chopped
  • 3 T red onion, chopped
  • 1/3 c fresh cilantro, chopped

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a pie plate with nonstick cooking spray.
  2. Use a food processor to mix together the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheddar.
  3. In a large mixing bowl, combine the cream cheese mixture with 1 cup of the cheddar, lime zest, corn, feta, green chiles with their liquid, red onion, scallion and cilantro.
  4. Pour mixture into a prepared pie plate.
  5. Sprinkle with the remaining cheddar.
  6. Bake for 20 minutes or until bubbly and delicious.
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Sage Cornbread

October 5, 2014

D and I made this cornbread as a side dish for some chili. It comes together really quickly, and I loved the unusual taste from the sage. There’s a small bit of honey in the dough too, which makes it slightly sweet.

You will need:

  • 1 c cornmeal
  • 1 c all-purpose flour
  • 1 T baking powder
  • 1 t salt
  • 3 T chopped fresh sage
  • 1 c milk
  • 1/2 c honey
  • 1 egg, lightly beaten
  • 1/2 c unsalted butter, melted and cooled

Then you will…

  1. Preheat your oven to 400 degrees. Place a 10-inch cast iron skillet in the oven to warm up for 10 minutes.
  2. In a large bowl, mix together the cornmeal, flour, baking powder, salt and sage.
  3. In a medium bowl, whisk together the milk, honey, egg and melted butter.
  4. Stir the egg mixture into the cornmeal mixture.
  5. Spread the dough into the skillet.
  6. Bake until browned on the edges and set in the middle, about 20 minutes.
  7. Allow to cool in the skillet for 10 minutes before cutting and serving.

20140921 Sage Cornbread

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