Corn dip

 

Ingredients

5 ears fresh corn

½ cup thick whole milks Greek yogurt, such as Fage or Chobani

2 tbsp mayonnaise

2 tbsp fresh lime juice

½ tsp garlic powder

½ tsp onion powder

½ tsp sea salt

3 green onions, chopped, reserve some for topping

1 jalapeño pepper, diced, reserve some for topping

1 tbsp crumbled Cotija/ Feta cheese, for serving

Hot sauce, chili powder, and/or cayenne, optional, for serving

Fresh cilantro leaves, for garnish

Tortilla chips, for serving

 

Preparations Grill the corn OR roast it over flame. Slice the kernels off the cobs and set aside to cool. In a large bowl, mix together the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt. Set aside some of the corn, scallions, and jalapeño for topping the dip, then add the remaining corn, spring onion, and jalapeño to the bowl and stir to coat. Chill for at least 1 hour.

To serve, spread the chilled corn dip in a shallow dish and top with the reserved corn, scallions, and jalapeño. Sprinkle with the cheese and drizzle with hot sauce, if desired. Garnish with cilantro and serve with tortilla chips.

  Tip- Cotija cheese can be substituted with our paneer, only things, cut into cubes or crumble and lightly fry adding spices, to work out well with this recipe.

 

 

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2 Ways for Preserving Corn for Later Use and Corn Dip

Many of our foods are seasonal. During off-season, we long for some particular foods, don't you? Well, some foods can be frozen, you can make sauces and jams to preserve them, and also pickles. I, for one, love mangoes, and really miss it during autumn, spring. Have to wait for summer for the king of fruits. Like that, for corn, which we get in summer, my hubby loves them boiled, he misses it in off season. Surely, many of you love corns, so now there are simple ways for you to preserve them !

One method will show you how to keep corn well for the next day, the other will show you how you can store corn for an incredible 6 months. Watch this very useful video so that you too can learn how to preserve corn all the way to winter!

Method 1: To eat the following day  1. Take a wet paper bag, into which place your corn (including the husk).
2. Get a plastic zip-top bag and pop the wet paper bag of corn inside.
3. Now slide into the fridge before eating within the next 24 hours.

Method 2: To eat after many days, weeks or months. 1. Boil up a pan of water. Put the corn cob(s) in the water and blanch it for 5 minutes.
2. Drain the corn, and straight away put it into an ice bath in order to stop it from becoming cooked.
3. Take a clean dish towel, and put your corn on top of it in order to let it dry.
4. After the corn is dry, put it into a plastic zipper bag. Before sealing it up, push and squeeze out all the air.
5. You can now place your bagged corn in the freezer for your future enjoyment. It will be edible for up to 6 months.

Creamy corn dip Now you’ve made sure you’ve got plenty of corn in your fridge-freezer with none of it going to waste, you can try out some new recipes. Here’s an excellent creamy corn dip that’ll make an excellent snack for small parties.
Ingredients
   2 ½ cups corn (frozen or fresh)
   1 cup grated cheddar cheese
   ½ cup grated Monterey jack cheese
   ¼ cup mayonnaise
   ¼ cup sour cream
   ½ chopped bell pepper
   ½ chopped white onion
   2 minced garlic cloves
   2 minced green onions
   1 jalapeno (remove its seeds, and mince)
   2 tbsp. butter
   ¼ cayenne pepper
   Salt & pepper (to taste)
   Tortilla chips
Directions
1. Preheat your oven​ to a temperature of 350 F.
2. In a big skillet or pan melt the butter on medium heat. Then sauté both the bell pepper and onion until soft (around 5-7 minutes).
3. Then add the corn, cooking together for 5 minutes longer. Maintain stirring until the mixture is a lovely golden brown.
4. Add salt and pepper for a generous seasoning, and mix with optional cayenne pepper. Stir up with garlic and jalapeno. Cook and stir for approx. 1 minute.
5. Take a separate big bowl, and mix up the cheeses (minus a little bit of cheddar for later) with the mayonnaise and sour cream.
6. Now pour the vegetables into this bowl. Now take everything and transfer to a baking or pie dish (around 8 inches). Sprinkle your left over cheddar on the top.
7. Put in the preheated oven and bake for approx. 15 minutes. After this time the cheese will be melted, delightfully bubbly and somewhat brown.
8. Take it out of the oven and, with the tortilla chips (or fresh vegetables if you prefer), serve to your guests. 

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