I laughed and said I'd be right over. I knew that K was making our favorite corn dip. We discovered the dip one night when we ventured to St. Marks Street for a celebratory cocktail party for a mutual friend. K and I are both foodies - especially when it comes to cheese. Quietly sitting among a buffet of artichoke dips, baked bries and crudites was a stealth but simple dip. Only 5 ingredients are required: cheese, corn, jalapeno, onion & mayo. The creaminess of the cheese against the sweetness of the corn are then tasered by the jalapeno.
Like many other historical moments, the dip was discovered on the North Side but perfected on the South Side. The hostess was gracious enough to share the recipe with us. We brought it home and made it the following week. Our friends wanted the recipe and made it for their friends, who wanted the recipe, and so on. Soon, corn dip had spread through town faster than lice through the third grade. It used be called corn dip, but it is proliferated so quickly through our town that I hereby rename it Westfield Corn Dip.
You can make this recipe with fresh grilled corn, sliced warm off the cob and a sharp Irish cheddar with little red swirls, fresh hot jalapeno and mayo that you whisked together that morning. If you start making this dip regularly and you like to experiment, go ahead and make it yours. But you don't have to.
Westfield Corn Dip
2 11 oz cans Libby's Shoepeg Corn (drained)
1 block Cracker Barrel Extra Sharp White Cheddar, shredded
1/3 cup Jalapeno Slices
1/2 vidalia onion, finely chopped
just enough mayo to hold it all together
mix in large bowl, then serve or refrigerate
no heating or cooking! how easy was that?
mix in large bowl, then serve or refrigerate
no heating or cooking! how easy was that?
The true beauty of this little gem is that with the slightest advance thought that you might make this recipe any time in the future, look for these ingredient next time you are at the supermarket: Libby's White Shoepeg canned corn, Heinz jarred jalapeno slices, Cracker Barrel white cheddar, jarred cocktail onions and mayo. Put them away and when you need to bring an app, you are prepared and 10 minutes away from impressing every guest in the room.
I've tried chips, crackers, breads and sliced cucumbers, but this dip is truly best with Fritos Scoops. I urge you to include Fritos even if you feel compelled to provide a more hauty crisp. Speaking of scoops, did you read about me in the Westfield Patch? Enjoy the Westfield Corn Dip and feel free to - in the words of a friend as far away as Winkel, Switzerland - spread it around the world!
2 comments:
Definitely want to try this, but you didn't mention HOW to make it in the article. Do you just put everything in a pot and heat it up until the cheese melts? How much mayo do you estimate "holds it all together"?
interesting point...you just mix it together and serve. no cooking necessary! you do have to shred the cheese, and the mayo works out to be about 1/3 of a cup but may be more or less depending on the products you use and how much liquid the canned items may add to the overall mix. good luck!
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