CORN AND CONFUSION
So, at first blush, these two words have absolutely nothing to do with each other except for all the gremlins running around in my brain trying to come to terms with the recipe I want to write about corn and Fritos (my favorite crunchy chip in the whole world) and cheese and maybe chili when the weather starts getting cold. Hold that thought everyone. I will be back to CORN and FRITOS.
Now to the confusion part. Since last week when I first got totally jazzed about having a blog , the actual content was easy but oh– my goodness– the whole blog, hosting, design, logo, SEO, RSS, and other word -soupy considerations gave me anxiety because I had no understanding of any of the technical things that result in blogs showing up on computers.
So… today was just a great day in my new blog journey because I finally found a very helpful blog guru recommended by one of the best bloggers around—those folks that bring you the inspiring Pinch of Yum. I have been flipping and flopping all over the place for a week just ready to get started and get all my retirement ( and many other thoughts) out there but not having any place to put them. Well I finally found comfort in one Lauren Gray (at OnceCoupled) who with a steady hand has guided me through the initial steps of making my blog dream come true. No longer confused, because I left all the hard work up to Lauren, I am good to go. I have found a “theme” I am happy with (correction—Lauren spoon fed it to me) and now off I go.
In summary, and then I will move on from all of this hand wringing, starting a blog is not as easy as it looks and those kind and generous Pinch of Yum folks (yes, that is you Bjork and Lindsay) who make every photo look gorgeously perfect and who have the crisp fonts and the great recipes have a lot more expertise and talent than anyone can appreciate until they try to have a blog of their own. So hats off to all of those great bloggers who do this every day and keep it fresh and interesting. I can only hope that I can someday measure up.
The beautifully designed artwork for the blog, including the banner and logo came from a great young artist who is making quite a name for herself on Instagram and in the art world. Thanks to, and appreciation for, Peggy McGrath at whodrew whose youth and vision gave me the confidence to see this project through its bumpy beginnings. I am not ready to settle down in my comfy Adirondack chair on the beach pondering the sunset so Peggy captured that concept with her “BACK SOON” sign on the back of the chair. I will let you know when I am ready to just sit. I AM NOT THERE YET. I am enjoying the idea of conquering the blogging world although heaven knows, the space is VERY CROWDED.
Now, back to corn. I think about food and recipes when I run/walk at the gym or when I am in the car driving. Those are my two best locations for thinking creatively. I got to thinking about corn because last night I had the best corn of the season, FINALLY. You can really tell a great ear of corn I have come to understand when you can smell is grassy richness as you go to take a bite. I love my corn grilled (easy, no clean up, I hate to wash pots) and lightly buttered.
As we near the end of corn season it is such a waste to just eat one ear. The end of the season calls for multiple ears on the grill (first brushed with olive oil) with the kernels cut off so that they can find their way to a delicious, cheesy, creamy bath before a trip to the oven. Mixed with tasty sauteed shallots and smooth and luscious Philadelphia Chive and Onion Cream Cheese the dip emerges bubbly and warm with Fritos Scoops for dipping (perfect size and shape)! It’s hard to think of a better way to start a Friday night on a deck with friends or just laze around in front of a Sunday football game.
As we move to Fall and Winter, I am thinking that my creamy dip trip might end with some chili on top and some additional shredded cheese. Can’t go wrong with that. Here is how I did all of this. Hopefully my new blog will not fail me as I try to post photos along the way. They will never look like all the great, talented bloggers’ yummy reflections but I hope they will at least encourage you to try this Bubbly Creamy Corn dip.
Bubbly Creamy Corn Dip
This is a delicious make-ahead dip that uses fresh grilled corn if you are in the middle of summer or oven roasted frozen corn once the weather turns cold.
Ingredients
- 6 ears corn brushed with olive oil or a 1 lb. bag of frozen corn
- 2 shallots finely chopped (or can substitute one small onion but the dip will not be as tasty!)
- 2 T. butter, olive oil or a combination plus extra olive oil for brushing the corn or mixing with frozen corn before baking
- 1 8 oz. container Kraft Philadelphia whipped chive cream cheese full or low fat both work fine
- 1/2 c. Land O' Lakes fat free half and half you can use heavy cream and eliminate the cornstarch
- 1 1/2 t. cornstarch
- 1/2 t. nutmeg preferably freshly grated
- 1 c. shredded Monterey Jack cheese if grating it yourself, put block of cheese in freezer for 15 minutes to make grating easier but do not forget it is there!
- 1 c. mild cheddar cheese, divided sharp cheddar will overwhelm the Monterey Jack flavor
- 1/2 t. red Tabasco sauce or to taste
- salt and pepper to taste
- 1 9.75 oz. bag Frito Scoops for dipping
Instructions
-
Preheat oven to 350 degrees.
-
Heat grill to medium or heat a grill pan over medium heat on a stove. Brush each ear of corn with a little olive oil.
-
Grill corn on all sides until just slightly brown and toasty all over. Put lid of grill on so the corn cooks all over quickly without burning. The process should take about 5 minutes to cook the corn on all sides. Do not overcook as it will cook again in the oven. Set aside to cool and once cooled, slice the kernels off of the cobbs.
-
If using frozen corn, thaw completely. Dry the corn on paper towels and in a bowl sprinkle it with just a small amount of olive oil. Put the oiled corn on a baking pan in a single layer and bake at 350 degrees for 10-12 minutes. Set aside.
-
In a large frying pan, saute the shallots (or onion) in olive and/or butter over medium heat until translucent but not brown. It should only take about 3-4 minutes.
-
If you are using fat-free half and half, whisk it with the cornstarch in a small bowl until there are no lumps. If using heavy cream you will not need the cornstarch.
-
Add the grilled (or roasted) corn, half and half mixture (or heavy cream) and nutmeg to the skilled and cook for about one minute until it has thickened.
-
Remove skillet from the heat and add both cheeses all at once, reserving 1/2 c. of cheddar cheese for the top of the dip. Stir just until combined and taste for seasoning. The cheese will not be all melted. Add a bit more nutmeg, salt and pepper and tabasco to taste. The cheese will be fairly salty so take a light touch with the salt.
-
Scrape the corn and cheese mixture into a buttered medium size cast iron skillet or medium sized glass baking dish, also buttered. Top with remaining 1/2 c. cheddar cheese and put in the oven for 15 minutes, covered with foil, until hot and bubbly. Remove foil and let it cook for 5 more minutes until golden brown.
-
If you want to make the dip ahead of time, put in in the refrigerator, covered and let it come to room temperature before baking.
Recipe Notes
I used my mother's old Royal Worcester 10" pie plate to bake the dip. Because of all of the cheese and sautéing of the corn in oil/butter, you do not need to butter a glass dish ahead of time. If using a cast iron skillet, spray it with non-stick cooking spray before adding the dip.
Seriously, what could be better than CORN DIP with FRITOS CORN CHIPS? Double CORNYLISCIOUS!!!