Why is Super Bowl week so thrilling? It seriously feels like Christmas is coming. There’s the big game, of course, with all its excitement and competition and family arguments over which team is best. And commercials. But then there’s all the food, food, food, from cheese dips to cupcakes, wings to sliders. Super Bowl week gives us so much to live for!
This is one of my favorite Super Bowl dips, which I included in my
holiday cookbook a couple of years ago. Serve it cold or bake it in a
dish and serve it hot and bubbly!
It’s yummy.
Holding
the corn with tongs, carefully roast them over the burner on your
stove. Or you can grill ’em on a grill pan or even throw ’em on the
grill outside if it isn’t too cold!
Let your conscience be your guide.
When
the corn is cool enough to handle, slice the kernels off the cobs. And I
love this tip I’ve learned from smarter people than me through the
years: Use a Bundt pan! Just rest it in the center, and when you slice
off the kernels, they’ll fall right into the pan rather than on the
floor, which has been my lifelong experience.
The world is an orderly place!
To make the dip base, add softened cream cheese, sour cream, and green onions to the bowl of a mixer…
Then whip it until it’s combined, scraping the sides once or twice as needed.
Add a bunch of cheese and mix it in. I used cheddar, Monterey Jack, and crumbly Cotija. But any cheese is allowed!
After the cheese is mixed in, add some seasoning: cumin, paprika, cayenne, salt, and pepper…
And for a little bit of interest, a squeeze of lime.
And because I’m incorrigible when it comes to adding hot sauce to things…well, add some hot sauce.
Finally, the corn goes in…
And everything is mixed together. Done!Cover
it and chill it for a couple of hours to let the flavors meld, then
serve with with potato skins, tortilla chips, or Fritos.
Option! You can also put the dip in a small baking dish, top it with
extra grated cheese or breadcrumbs, and bake it at 375 until it’s hot
and bubbly.
Here’s the handy dandy printable.
Recipe
Roasted Corn Dip
- Prep Time:
- 10 Minutes
- Difficulty:
- Easy
- Cook Time:
- 10 Minutes
- Servings:
- 8 Servings
- 4 ears Sweet Corn, Shucked
- 1 package 8 Ounces Cream Cheese, softened
- 1 cup Sour Cream
- 4 whole Green Onions
- 4 ounces, weight Sharp Cheddar Cheese, Grated
- 4 ounces, weight Monterey Jack Cheese, Grated
- 4 ounces, weight Queso Fresco, Cotija, Or Similar Mexican Cheese
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper (more To Taste)
- Salt And Pepper, to taste
- Juice Of 1 Lime
- Several Dashes Hot Sauce
Holding the corn with tongs, carefully roast them over the burner
on your stove. (Or you can use a grill pan or grill them outside if it's
not too cold.) When the corn is cool enough to handle, slice off the
kernels.
To the bowl of a mixer, add cream cheese, sour cream, and green onions. Whip it until it's totally combined. Add the cheeses, cumin, paprika, cayenne, salt, and pepper, lime juice, and hot sauce. Mix again. Then mix in the corn.
Cover and refrigerate the dip for at least 2 hours before serving. Option: Sprinkle chopped cilantro and/or jalapenos on top.
For another option, place the dip in a baking dish and cover with melted cheese. Bake at 375 until hot and bubbly!
Serve with corn chips, tortilla chips, or potato skins!
To the bowl of a mixer, add cream cheese, sour cream, and green onions. Whip it until it's totally combined. Add the cheeses, cumin, paprika, cayenne, salt, and pepper, lime juice, and hot sauce. Mix again. Then mix in the corn.
Cover and refrigerate the dip for at least 2 hours before serving. Option: Sprinkle chopped cilantro and/or jalapenos on top.
For another option, place the dip in a baking dish and cover with melted cheese. Bake at 375 until hot and bubbly!
Serve with corn chips, tortilla chips, or potato skins!
