Mexican Corn Dip
It’s the first Monday of the month which means that once again it’s time for the Secret Recipe Club!!!! I was so excited to see that I had been partnered up with Jessie – aka The Vanderbilt Wife. After all, how can you not like a blog that sponsors so many amazing charities! For the longest time I was planning to make her delicious peach cake, which would have been perfect for my pit fruit entry but I couldn’t move past a certain dish with “magically delicious” in the title. I’m a sucker for a good dip, as evident from past secret recipe club posts, and since I was hosting a day of board gaming I just couldn’t pass up her Corn Dip. The only change I made was to up the spice level since everyone attending enjoys things on the hotter side.
Yes – this recipe is magically delicious and magically quick to put together! While most of it was killed the day of serving there was just enough left to serve on top of some chilaquiles the next evening. The corn dip added the perfect crunch along with a bit of heat which was perfect. I also took advantage of some local “early corn” at the market, instead of the canned corn – and while it’s a pain to cut the kernels off I’m a sucker for local produce. I also tossed in a green pepper for color and extra crunch, which worked perfectly with the corn and tomatoes. I served this dip hot and cold, and both ways was a hit!
Speaking of local produce I’ve now harvested three cherry tomatoes, with another 40+ on the horizon, and one jalapeno. At last check there were 10 (!!!) fairy eggplants growing and fingers crossed will be able to pick some this week! The cold snap we had the other day also brought some life back to my arugula so maybe that’ll give up another harvest? So far so good – just have to hope the weather continues to cooperate. Thanks again for stopping by for another awesome SRC!