Twice a month I play poker with friends.
The first is a ladies game we play in the “Women’s Game Room” at the country
club. There are 6 – 8 women who get together for a low stakes, friendly
game where the conversation is more about birdies and bogies than poker, but I
love these women and look forward to the game. The second game is hosted
by my friend and co-foodie, Michael. At this game there are 9 men and
me. I can’t begin to tell you about the conversation at that table, and I
look forward to it every month.
Michael always cooks dinner and everyone is required to bring something. Most show up with a bag of chips, 6-pack of beer, M&Ms or a box from a local bakery, but we can always count on Mary to send a delicious casserole with Bill and I take the opportunity to try out some new recipes and always bring something homemade. It’s a pleasure to cook for these men. They are so appreciative and always complimentary.
This week I brought my Hot Corn Dip. With the amount of attention and number of compliments this dip received, you would have thought it took a long time and a lot of effort to prepare. It is not one of my original recipes but it is one of my favorite go-to dips and has become one of My Most Requested Recipes.
It is easy to prepare, contains ingredients I always have on hand, and I can assemble it ahead of time and bake it at the last minute. Nowadays fresh corn in the husk is available all year long so I rarely use canned corn, but for this dish I make an exception.
Michael always cooks dinner and everyone is required to bring something. Most show up with a bag of chips, 6-pack of beer, M&Ms or a box from a local bakery, but we can always count on Mary to send a delicious casserole with Bill and I take the opportunity to try out some new recipes and always bring something homemade. It’s a pleasure to cook for these men. They are so appreciative and always complimentary.
This week I brought my Hot Corn Dip. With the amount of attention and number of compliments this dip received, you would have thought it took a long time and a lot of effort to prepare. It is not one of my original recipes but it is one of my favorite go-to dips and has become one of My Most Requested Recipes.
It is easy to prepare, contains ingredients I always have on hand, and I can assemble it ahead of time and bake it at the last minute. Nowadays fresh corn in the husk is available all year long so I rarely use canned corn, but for this dish I make an exception.
Ingredients:
§ 2 cans of Mexicorn, drained
§ 1 1/2 teaspoons Accent
§ 8 ounces sour cream
§ 1 cup Hellman’s Real Mayonnaise
§ 15 ounces sharp cheddar cheese, grated and divided
§ 1 small jar of pimentos, drained
§ 4 – 5 green onions, chopped
§ 1 chopped jalapeno pepper
§ 1 teaspoon garlic powder
§ Kosher salt and pepper
Preheat oven to 350 degrees. In a large bowl, mix together the Mexicorn, Accent, sour cream, mayonnaise, 12 ounces of grated cheddar cheese, pimentos, green onions, chopped jalapeno and garlic powder.
I like a little spice so I add all of the seeds in the jalapeno pepper. If you don't enjoy the heat, add only a few of the seeds.
Season with salt and pepper to taste.
Spray a casserole baking dish with non-stick cooking spray and add corn mixture.
Bake approximately 20 - 30 minutes until hot and bubbly.
Remove from oven and sprinkle with remaining 3 ounces of shredded cheese. The warmth of the dip will melt the cheese.
Serve with corn chips. For a printer friendly copy of this recipe, go to Hot Corn Dip. Enjoy!
No comments:
Post a Comment