“Every time we open our mouths, people look into our minds.”
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Spring is here… one granddaughter went to Art in Bloom at MIA… one granddaughter went to prom… and I completed a Vegetable Art puzzle by Eaton, loved the feel and shape of the puzzle pieces.
RECIPE OF THE WEEK
A dip recipe at halfbakedharvest spoke to me… it evidently spoke to our family as well, because it mostly disappeared before I remembered to take a photo! It would likely have been even greater had I used fresh corn cobs instead of frozen kernels… and cilantro, which I did not include because of dietary issues.
MEXICAN STREET CORN DIP
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin oilive oil
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw – I used 14 oz bag frozen)
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces cream cheese at room temperature
- 1/4 cup sour cream
- 4 tablespoons salted butter
- 1/3 cup mayo or plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
Mix the spices: in a bowl, combine the chili powder, paprika, cayenne and a pinch of salt.
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream Cook until warmed throughout. If desired, thin the dip with milk.
In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
Mix the mayo and lime juice with a pinch of salt.
Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!
