If someone told me a few years ago that I’d be creating a recipe for Corn Dip, I most likely would have gagged. I went through a period of time (my mother would call it a “phase”) where I absolutely hated anything and everything about corn. I can’t put my finger on the moment that they phase ended, but lately I’m back to eating corn like a normal member of society.
A couple weeks ago, my Dear Ol’ Dad turned 60. He’s one of those people that says things like “it’s my birthday month” so naturally he had to throw himself a party. Not being one to turn up empty handed, but also quite frequently being one to run a little late (shoutout to my kid) I found myself at the grocery store, picking up his cake and wondering “Hmmm, what could I throw together in about 10 minutes?” It was the aftermath of Cinco De Mayo in the produce section and the first thing that I spotted was a bunch of jalapeños, green onions, and avocado. “I can work with that.” Since I figured everyone was probably Tex-Mex’d out, I decided to steer clear of the guacamole-pico-salsa route. I decided that corn would go nicely with those ingredients, and that cream cheese, sour cream, and pepper jack go nicely with any ingredients. I gathered my supplies, arrived at the party, and started throwing it all together. It ended up being a hit and I was pretty surprised at how well it turned out. It was so quick and easy, and I usually have most of the ingredients used to make it on hand in the kitchen. A few people even commented that it would be good on it’s own as a side (though I’d probably save it for Thanksgiving because it’s not exactly light!)
- 2 cans white corn (drained)
- 1 fresh jalapeño (seeds removed, diced)
- 1 bunch green onions
- 1 avocado
- 1 block cream cheese
- 8 oz sour cream
- 1 bag (2 cups) shredded pepper jack
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- Crushed Ritz crackers
- Preheat oven to 425.
- Crush a handful of Ritz crackers in a ziplock bag and set aside.
- Drain corn, dice jalapeno, dice or slice avocado, slice green onions.
- Set aside a small handful of sliced green onions and the avocado. Toss avocado with some oil or lemon juice to keep it from turning brown.
- In a large bowl, combine corn, cream cheese, sour cream, jalapeno, green onions, and shredded pepper jack (setting aside about 1/2 cup of cheese for topping).
- Add garlic powder, cayenne, and black pepper and stir well.
- Spoon contents into a baking dish.
- In a small bowl, mix crushed Ritz crackers and shredded pepper jack and spread evenly over the top of the dip.
- Bake at 450 for 10-15 minutes, until it is hot all the way through and cracker/cheese topping has started to brown.
- Top with set aside green onions and avocado.
- Arrange remaining Ritz crackers around the top of the dip or on a separate plate.
What’s your go-to party dip? Share in the comments!
The Crispy Mama