Fresh Corn Dip Recipe
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Ingredients: |
Ingredients: What You'll Need
4 ears fresh corn on the cob, cooked (see Note) 3 cups shredded sharp Cheddar cheese 4 to 5 scallions (green onions), sliced 1 (4-ounce) can diced green chilies, drained 1/4 cup diced roasted red pepper 1 cup sour cream 3/4 cup mayonnaise 1 tablespoon chili powder 1 teaspoon cumin powder 1 teaspoon crushed red pepper 1 (1-pound) round pumpernickel bread, unsliced
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Directions: |
Directions:Using a sharp knife, remove corn from cob and place in a large bowl. Add cheese, scallions, green chilies, and roasted red pepper; set aside. In a small bowl, combine remaining ingredients except the bread; mix well. Pour over corn mixture and toss until evenly coated. Refrigerate 2 hours, or until ready to serve. Using a serrated knife, cut a hole in top of bread about 3 inches in diameter. Hollow out bread, leaving one inch of bread around sides. Spoon dip mixture into bread bowl. Cut bread top and hollowed out pieces into 1-inch chunks for dipping. |
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Personal
Notes: |
Personal
Notes: Here are 3 easy ways to cook corn on the cob:
Steam -- Bring 1 inch of water to a boil, add husked corn, return to a boil, cover, and cook 3 to 4 minutes. Microwave -- Wrap corn in a damp paper towel and microwave 2 minutes per ear. Grill -- Wrap each ear of corn in aluminum foil and cook on grill 15 to 20 minutes or until kernels are tender.
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