My goodness, it’s been such a long time since I’ve been in touch! My quite lame excuses are the distraction of the holidays, relocation to the valley for a few months, and of course Covid-19.
I can report however that work continues on the cookbook, albeit not as smoothly or quickly as planned.
I hope you’ve enjoyed the holidays, you and your loved ones are safe and healthy and we will be able to get together again this coming summer. Until then, I’ll try to stay in touch a little more often, and I hope to hear from you as you can. Please also check Instagram for (more regular) updates.
Hugs to all—Happy Cooking!
Mexican Street Corn Dip
- 1 1/2 tbsp butter
- 2 cups frozen yellow corn thawed
- 1/2 cup mayonnaise
- 2-4 tbsp Ro-Tel (any variety, but I like the Mexican or Spicy one)
- 1-2 tbsp hot sauce, such as Cholula, to taste
- 1-2 tbsp fresh lime juice
- 1/2 tsp black pepper
- 1/2 tsp sugar
- 2 tbsp softened cream cheese
- 1 tsp Chile powder Plus a bit more for garnish(optional).
- 1/2 cup Cotija cheese Plus 2 tbsp for garnish.
- 2 tbsp chopped fresh cilantro Plus a bit more for garnish.
- Crispy corn tortilla chips for serving
- In a medium heavy skillet, melt the butter and sauté corn until getting a bit brown and chewy, stirring often and scraping bottom of skillet. This takes awhile.
- Add mayonnaise, Ro-Tel, hot sauce, lime juice, pepper, sugar, cream cheese, Chile powder, Cotija cheese and cilantro (using the smaller listed quantities of each). Stir together and heat until hot and creamy.
- Taste and add additional amounts of ingredients to taste.Note: No salt is listed in the ingredients as the cheese is quite salty, but add now to taste.
- Serve warm, garnished with Chile powder, crumbled Cotija and chopped cilantro, with chips.