I wrote this corn dip recipe up for Sparkle Kitchen this week, but I wanted to share it here, too, mostly for my own selfish "I want to be able to find it later" purposes. It might seem basic, but--paired with a bowl of tortilla chips--it's addictive.
I stole the recipe from my Nice Father-In-Law, who regularly makes it when company is expected. If you've been to any sort of function at my in-laws' house, you've probably had this dip. If not, well, now you can pretend. ;)
I've modified it a little--because he believes fully in sour cream and I almost always sub Greek yogurt, among other things--but the basic idea is the same.
You should definitely make it for your fall harvest and Halloween parties.
Roasted Mexican Corn Dip
- 1 pound of corn kernels
- 1 tablespoon olive oil
- salt and pepper, to taste
- 2 tablespoons diced green chiles
- 1 10-ounce can mild “Rotel” tomatoes (if you want to use home canned tomatoes instead, add an extra tablespoon of the diced green chiles)
- 2 cloves diced garlic
- ½ cup Greek yogurt
- 1 cup shredded cheese
- 4 green onions
On a rimmed baking sheet, toss the corn kernels with the olive oil and a pinch of salt and pepper. Roast the corn under a broiler set to “medium” for about 6 minutes.
Allow the corn to cool slightly, then—in a large bowl—mix it with the chiles, tomatoes, garlic, yogurt, and cheese. Once the ingredients are well incorporated, dice the green onions and sprinkle them on top.
This dip is good warm, but I like it better cold or at room temperature.