Recipe originally provided by Country Financial’s “Country Kitchen” Chef Ruth Leslie for WVFM Cooking Demonstrations.
In a Mixing Bowl:
Mix together Mayonnaise, sour cream, cream cheese, and chilies. Remove fresh corn kernels raw from 2-3 husked cobs and add to mixing bowl. Fold in corn and shredded cheese. Serve as a cold dip or to top vegetables.
To Serve Warm:
Add mixture to a greased baking dish and bake for 20-25 minutes @350 degrees.
For Pepper Poppers:
Fill small pepper of choice (mini sweets or jalapeno are favorites) with corn dip and broil until cheese melts.
Tips: Removing Corn Kernels
If cutting corn straight from the cob is difficult, try cooking the corn on the cob by dropping into boiling salted water for 5 minutes, cool, remove kernels.
- 1/2 cup Mayonnaise or Vegenaise
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/4 cup diced fresh mild chili peppers
- 1 1/2 cups fresh sweet corn kernels
- 1 cup Mexican blend shredded cheese
- Mini Sweet Peppers, favorite chips or crackers, crisp vegetables, baked potatoes, toasted bread, etc.