I know you are probably thinking that I have
gone a bit over the edge with this corn thing. I’m sure you’re thinking that
the next time I go to the supermarket I should bypass the “5 ears for $1” bin.
Perhaps I should, but you will be thanking me when you try this recipe. It is a
wonderful combination of fresh corn, cream cheese, and cheddar, baked until
bubbly, and so delicious that you’ll want to skip the crackers and just spoon
it directly into your mouth. It’s good hot or cold, but do bake it, because it
brings out the wonderful flavor of the sweet corn of summer.
By the way, if you are one of those people who believe the myth that corn has no nutritional value, you couldn’t be more wrong. Corn contains certain B vitamins and vitamin C, as well as magnesium and potassium. Yellow corn contains two antioxidants, zeaxanthin and lutein. Never apologize for loving corn!
By the way, if you are one of those people who believe the myth that corn has no nutritional value, you couldn’t be more wrong. Corn contains certain B vitamins and vitamin C, as well as magnesium and potassium. Yellow corn contains two antioxidants, zeaxanthin and lutein. Never apologize for loving corn!
Hot Corn Dip
6-oz cream cheese, softened
1½ T. Ranch dressing mix
3 strips bacon, fried crisp and crumbled
2 scallions, chopped
1½ cups shredded cheddar cheese
¼ cup chopped Melissa’s Roasted Red Peppers
¼ cup chopped Melissa’s Roasted Red Peppers
½ cup sour cream
2 cups fresh corn kernels
Salt and pepper, to taste
Preheat oven to 400°F. Spray a 1½-quart casserole dish with
non-stick spray; set aside.
Mix ingredients thoroughly. Turn into casserole dish and bake for 25 to 30 minutes until hot and bubbly.
If you want a hot dip for your fall parties that is a real crowd
pleaser, you can’t go wrong with Superior Pecan Spread.
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