Mr. Food: Fresh Corn Dip

Mr. Food

Serves: 12

  • 4 ears fresh corn on the cob, cooked (see Note)
  • 3 cups shredded sharp Cheddar cheese
  • 4 to 5 scallions (green onions), sliced
  • 1 (4-ounce) can diced green chilies, drained
  • 1/4 cup diced roasted red pepper
  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon crushed red pepper
  • 1 (1-pound) round pumpernickel bread, unsliced
  1. Using a sharp knife, remove corn from cob and place in a large bowl. Add cheese, scallions, green chilies, and roasted red pepper; set aside.
  2. In a small bowl, combine remaining ingredients except the bread; mix well. Pour over corn mixture and toss until evenly coated. Refrigerate 2 hours, or until ready to serve.
  3. Using a serrated knife, cut a hole in top of bread about 3 inches in diameter. Hollow out bread, leaving one inch of bread around sides. Spoon dip mixture into bread bowl. Cut bread top and hollowed out pieces into 1-inch chunks for dipping.

Here are 3 easy ways to cook corn on the cob:

  • Steam -- Bring 1 inch of water to a boil, add husked corn, return to a boil, cover, and cook 3 to 4 minutes.
  • Microwave -- Wrap corn in a damp paper towel and microwave 2 minutes per ear.
  • Grill -- Wrap each ear of corn in aluminum foil and cook on grill 15 to 20 minutes or until kernels are tender.

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