Go beyond the cob: 3 corn dip recipes to try this summer

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If you’re looking to switch it up from corn on the cob, corn dip is packed with flavor – making it a tasty barbecue side dish.Corn dip, featuring summer’s favorite farm stand staple front and center, typically includes cheese to give it a richer texture (some versions include sour cream, too), but you can also make it with herbs and citrus juice to boost the flavor sans dairy. Read on for three corn dip recipes.‘RICH, SMOKY’ CAMPFIRE CHILI BRINGS AN OUTDOORSY TASTE INTO YOUR KITCHEN: TRY THE RECIPESavory Experiments’ Mexican Street Corn Dip
Savory Experiments’ Mexican Street Corn Dip is “perfect for parties and potlucks,” Jessica Formicola from Savory Experiments says.
(Jessica Formicola, Savory Experiments)”There is nothing more satisfying than fresh summer corn. For this recipe, feel free to use leftover corn on the cob or cook some up specifically for the occasion,” says Jessica Formicola from Savory Experiments. “It takes all the delicious flavors of Mexican Street corn and combines them in a dip perfect for parties and potlucks.” Pro-tip: This dish can be made up to eight hours in advance and stored in the fridge before serving.Serves 12Prep time: 15 minutes (Cook time will vary depending on how you prepare your corn)Ingredients:6 ears corn, grilled or boiled2 tablespoons fresh lime juice1 avocado, cubed1/2 cup red onion, chopped1 cup queso Cotija or queso fresco, crumbled1/3 cup crema Mexicana1/3 cup cilantro coarsely chopped, plus more for garnishing1 teaspoon Maldon sea salt1/2 teaspoon chile powderHot sauce, optionalMOUTH WATERING PRETZEL FRIED CHICKEN RECIPE IS A PICNIC-PERFECT SUMMER DISHInstructions:1. Cut corn off the cob and place in a large mixing bowl.2. Add the lime juice, avocado, red onion, cheese, crema Mexicana, cilantro, salt and chile powder. Toss well, but do not over mix. 3. Refrigerate until ready to serve. Garnish with additional cilantro and hot sauce of choice.CAMPFIRE CONES WILL BE YOUR NEW ‘YUMMY SUMMERTIME TRADITION’ 505 Southwestern’s Mexican Street Corn Dip
This corn dip from 505 Southwestern brings the heat. 
(Courtesy of 505 Southwestern)If you like heat, you can’t go wrong with this chile-and-salsa-spiked delight from the salsa and sauces brand 505 Southwestern. Instead of tortilla chips, this dip also makes a stellar vessel for carrot or jicama sticks. Serves 8Prep time: 5 minutesCook time: 15 minutesIngredients:2 tablespoons butter¼ cup white onions, diced small½ teaspoon garlic powder½ teaspoon smoked paprika4 cups frozen corn¼ cup mayonnaise¼ cup sour cream½ cup 505 Southwestern®️ Flame Roasted Green Chilejuice and zest of 1 lime½ cup shredded Monterey Jack cheese¼ cup fresh picked cilantro½ cup Cotija cheese¼ cup 505 Southwestern®️ Restaurant Style Salsa (or 505SW™️ Salsa of your choice)CLICK HERE TO GET THE FOX NEWS APP Instructions:1. Melt butter in a skillet over medium heat. Add the onions, garlic powder and smoked paprika and sweet onions until translucent. Add corn, stir and cook until heated through, about 2 minutes.2. Add the mayonnaise, sour cream, 505SW Flame Roasted Green Chile, lime juice and zest, and Monterey Jack cheese and stir over low heat until melted.3. Add mixture to serving bowl. Top with the Cotija cheese and cilantro. Serve with 505SW Restaurant Style Salsa or salsa of choice and tortilla chips.CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER Planted in the Kitchen’s Summer Corn Salsa
This recipe, from Planted in the Kitchen’s Kelsey Riley, is a healthy — but still delicious — corn dip option.
(Kelsey Riley, Planted in the Kitchen)This dish comes from Kelsey Riley, registered nurse and food blogger at Planted in the Kitchen, and is just begging for an impromptu happy hour with light bites on the patio or at your local park. “This recipe for Summer Corn Salsa is great for summer because it uses seasonal ingredients and flavors to make a dip that everyone will love,” says Riley. “If you don’t want your recipe to be spicy, you can omit the jalapeno. If you prefer more spice, do not remove the jalapeno seeds when prepping,” adds Riley.Serves 6Prep time: 10 minutesCook time: N/AIngredients:2 cups of fresh corn1 bell pepper (diced)1/2 cup red onion (diced)1/2 cup cilantro (chopped)1 jalapeño pepper (seeded and diced)Juice of 1 limeSalt to tasteFOLLOW US ON FACEBOOK FOR MORE FOX LIFESTYLE NEWSInstructions:1. Wash and prep all vegetables according to ingredient list, and add to a large bowl. 2. Season with lime juice and salt, mix together, and enjoy. Serve with tortilla chips, if desired.

Mojtaba Sadira

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