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3 corn dip recipes to try this summer

Five recipes for all that leftover ham

If you want to replace corn on the cob, the corn dip is packed with flavor – making it a tasty side dish for the barbecue.

Corn dip, front and center of summer’s favorite farm standard, usually contains cheese to give it a richer texture (some versions also include sour cream), but you can also make it with herbs and citrus juices to give it a dairy-free flavor. to give a boost.

Read on for three corn dip recipes.

‘RICH, SMOKY’ CAMPFIRE CHILI BRINGS AN OUTDOORSY FLAVOR TO YOUR KITCHEN: TRY THE RECIPE

“There’s nothing better than fresh summer corn. Feel free to use leftover corn on the cob or cook something just for the occasion,” says Jessica Formicola of Savory Experiments. “It takes all the delicious flavors of Mexican Street corn and combines them in one dip perfect for parties and potluck.”

Pro Tip: This dish can be made up to eight hours in advance and refrigerated before serving.

Serves 12

Preparation time: 15 minutes

(Cooking time depends on how you do it) prepare your corn

6 ears of corn, grilled or boiled

2 tablespoons fresh lime juice

1 avocado, diced

1/2 cup red onion, chopped

1 cup queso Cotija or queso fresco, crumbled

1/3 cup Mexicana crema

1/3 cup cilantro roughly chopped, plus more for garnish

1 teaspoon Maldon sea salt

1/2 teaspoon chili powder

Hot sauce, optional

RECIPE WITH BEAUTIFUL ROAST CHICKEN BEFORE WATERING IS A PERFECT PICNIC-PERFECT SUMMER DISH

1. Cut the corn off the cob and place in a large mixing bowl.

2. Add the lime juice, avocado, red onion, cheese, Crema Mexicana, coriander, salt and chili powder. Stir well, but don’t mix too long.

3. Refrigerate until ready to serve. Garnish with extra coriander and hot sauce of your choice

CAMPFIRE CONES WILL BE YOUR NEW ‘YUMMY SUMMERTIME TRADITION’

If you like heat, you can’t go wrong with this chili-and-salsa-spiked delight from salsa and sauce brand 505 Southwestern. Instead of tortilla chipsthis dip also makes a great vessel for carrot or jicama sticks.

Serves 8

Preparation time: 5 minutes

Cooking time: 15 minutes

2 tablespoons butter

¼ cup white onions, diced into small cubes

½ teaspoon garlic powder

½ teaspoon smoked paprika

4 cups frozen corn

¼ cup mayonnaise

¼ cup sour cream

½ cup 505 Southwestern®️ Flame Roasted Green Chile

juice and zest of 1 lime

½ cup shredded Monterey Jack cheese

¼ cup freshly picked coriander

½ cup Cotija cheese

¼ cup 505 Southwestern®️ Restaurant Style Salsa (or 505SW™️ Salsa of your choice)

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 the mixture to the serving bowl. Sprinkle with the Cotija cheese and coriander. Serve with 505SW Restaurant Style Salsa or salsa of your choice and tortilla chips.

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This dish comes from Kelsey Riley, registered nurse and food blogger at Planted in the Kitchen, and is just begging for a spontaneous happy hour with light bites on the patio or at your local park.

“This Summer Corn Salsa recipe 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 you recipe to be spicy, you can omit the jalapeno. If you prefer more spice, don’t remove the jalapeno seeds while cooking,” adds Riley.

Serves 6

Preparation time: 10 minutes

Cooking time: N/A

2 cups fresh corn

1 bell pepper (diced)

1/2 cup red onion (diced)

1/2 cup cilantro (chopped)

1 jalapeño pepper (seeded and diced)

juice of 1 lime

Salt to taste

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1. Wash and prepare all vegetables according to the ingredients list and add to a large bowl.

2. Season with lime juice and salt, mix and enjoy. Serve with tortilla chips if desired.