The recipe pairs well with chips, crackers, vegetables, and the bread bites that come from the bread bowl, if you choose to serve it that way. The hubby even reports how good it is as a light lunch, with a spoon...when he mistakenly grabbed the corn salad instead of a container of leftovers intended for his lunch.
Sweet and Savory Corn Dip
2 bags of whole kernel corn, see Notes *
3 cups shredded cheese - cheddar or cheddar/jack combo
5 green onions, diced
1- 4oz. can diced green chiles
1 Fat Free cup of sour cream (or regular sour cream)
1 cup mayonnaise
2 T chili powder
2 t. crushed red pepper
1 sour dough bread round, whole, unsliced (other bread rounds are acceptable so use your favorite, i.e. pumpernickel,
To make the corn mix:
In medium bowl, combine corn, green onions, green chilies, shredded cheese. Set aside.
To make dressing:
In medium bowl, combine mayonnaise, sour cream, crushed red peppers and chili powder. Pour over the corn mix and mix to coat evenly. Refrigerate.
To prep the bread bowl for serving - Take a serrated knife and cut a circle deep into the sour dough round without cutting the bottom. Remove the center and cut into squares to serve with the dip or to make croutons for a later date.
*You can spice this recipe up by changing the green chili's to sliced jalapenos and the cheese to a spicy pepper-cheese.
*You can use fresh corn, frozen bagged corn or canned corn.
Corn on the cob - 4 to 6 ears need to be cooked and cut from the cob before using in the recipe.
Frozen bagged corn - I cooked mine in the microwave prior to mixing into the recipe. Allow to cool.
Canned corn - simply heat and drain, and allow to cool.
-adapted from freshsupersweetcorn.com
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