Mexican Street Corn Dip
Makes 6-8 servings
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4 cups corn
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1/2 cup mayonnaise
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1/2 cup sour cream
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1 cup cotija cheese (crumbled)
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1/2 cup shredded Monterey Jack cheese
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1 tablespoon lime juice
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/2 teaspoon cumin
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1/4 teaspoon paprika
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1/4 teaspoon cayenne pepper (optional)
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Salt and pepper
For Garnish: -
Chopped fresh cilantro
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Extra crumbled cotija cheese
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Lime wedges
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Chili powder
Instructions
To grill corn, brush the corn with a little olive oil and place it on a hot grill. Grill for about 8-10 minutes, turning occasionally, until the corn is charred and tender.
Once the corn is cooked, let it cool slightly. Stand each cob upright and use a sharp knife to slice the kernels off the cob.
In a large mixing bowl, combine the mayonnaise and sour cream. Stir them together until smooth and well combined.
To the bowl, add the crumbled cotija cheese and shredded Monterey Jack cheese. Stir the mixture until the cheese is evenly distributed throughout the creamy base.
Stir in the chili powder, cumin, garlic powder, paprika, and cayenne pepper (if using). Adjust the spice levels to your liking by adding more or less chili powder or cayenne pepper for extra heat.
Squeeze in the fresh lime juice for a citrusy kick. Stir well to combine.
Taste the mixture and add salt and pepper as needed to balance the flavors.
Add the cooked corn kernels to the bowl with the creamy mixture. Stir well, making sure the corn is evenly coated with the sauce.
If the dip feels too thick, you can add a little extra sour cream or mayonnaise to loosen it up. If it’s too runny, a bit more cheese or corn can help thicken it.
Transfer the dip to a serving bowl. Top with extra crumbled cotija cheese, a sprinkle of chili powder, and fresh chopped cilantro for added flavor and color. Optionally, you can squeeze lime wedges over the top for an extra burst of freshness.
This dip can be served immediately, or you can chill it in the refrigerator for about 30 minutes to allow the flavors to meld together. Serve with tortilla chips, pita chips, sliced veggies, or even as a topping for tacos or grilled meats.
Recipe from Snack Escape
Loaded Red Potato Casserole
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16 small red potatoes (about 1-3/4 pounds)
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1/2 cup 2% milk
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1/4 cup butter, cubed
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1/2 teaspoon pepper
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1/8 teaspoon salt
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1-1/2 cups shredded cheddar cheese, divided
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1/2 cup crumbled cooked bacon
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1 cup sour cream
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2 tablespoons minced fresh chives
Instructions
Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot.
Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-qt. baking dish and sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese.
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.
Recipe from Taste of Home
Cauliflower Cheese Bites
Makes 9 servings
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1 large cauliflower, cut into florets
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¼ cup unsalted butter
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½ cup all-purpose flour
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3 cups whole milk
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1 ⅔ cups mature cheddar cheese, grated
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½ cup parmesan cheese, grated
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1 teaspoon Dijon mustard
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Salt and pepper, to taste
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Nutmeg, a pinch (optional)
Instructions
Preheat your oven to 200°C (180°C fan). Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux. Gradually add the milk, whisking continuously to avoid lumps. Cook the sauce for 5-7 minutes until it thickens.
Remove the saucepan from the heat and stir in the grated cheddar cheese, parmesan cheese, and Dijon mustard. Mix until the cheese is fully melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg, if using.
Place the drained cauliflower florets in a large baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring every piece is well-coated.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let the dish cool slightly before serving. Enjoy your creamy, cheesy cauliflower dish!
Recipe from Savvy Bites