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Cooking with corn

Mexican Street Corn Dip

Source: Half Baked Harvest

All the flavors of street corn mixed into the creamiest corn-filled dip. Quick, easy, and so delicious with tortilla chips on the side.

Ingredients

2 tablespoons chili powder

2 teaspoons smoked paprika

1/2-2 teaspoons cayenne pepper, to your taste

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups corn (3-4 raw cobs)

2 cloves garlic, chopped

kosher salt and black pepper

6 ounces cream cheese, at room temperature

1/3 cup sour cream

4 tablespoon salted butter

1/3 cup olive oil mayo or use 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

Instructions

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. 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.

3. 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.

4. 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.

5. Mix the mayo and lime juice with a pinch of salt.

6. 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.

Summer Corn Chowder

Source: Food52

Ingredients

6 medium ears of corn

6 strips of bacon, cut into 1/2-inch pieces

1 small yellow onion, chopped

1 medium poblano, finely chopped

1 jalapeño pepper, seeded and finely chopped

1 small celery rib, finely chopped

3 medium tomatoes, peeled, seeded and finely chopped

2 medium boiling potatoes (about 1 pound), peeled and cubed

1 teaspoon kosher salt

1/8 teaspoon ground allspice

1 pinch granulated sugar

1 dry bay leaf

2 cups half-and-half, at room temperature

1 cup milk

Freshly ground black pepper

Chopped flat-leaf parsley, for garnish

Directions

Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the corn milk.

In a large saucepan, fry the bacon over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate or wire rack to drain.

Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over medium heat until golden brown, 4 to 5 minutes. Add the poblano, jalapeño, and celery and cook until slightly softened, about 2 minutes, stirring occasionally. Now stir in the tomatoes, potatoes, salt, allspice, sugar, bay leaf, and the reserved corn kernels and their milk. Cook over medium heat until the mixture begins to sizzle.

Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls. Crumble the cooled bacon and sprinkle that on top, along with the parsley.

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