Originally from: http://feedproxy.google.com/~r/pwcooks/~3/ZSP1zIXkXYo/
We found something neat to do with good food and we wanted to share it for you! Eat well!
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!
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.
If you love what you’ve seen in this blog then check out other blog entries on our blog.
And if you’re hungry… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.