I have been loving my Crop Share from Nalls Produce. In this week’s crate, I was pleasantly surprised to see corn on the cob. I have no idea how they got their hands on corn on the cob in January, but I am thankful that they did. It felt like a little bit of August in 20 degree weather. I don’t know about where you are, but it is freezing here. This girl has not had to wear a coat in years, and as much as I love winter, I was ill-prepared for cold weather. I had to buy gloves and mittens and hats in bulk yesterday. On a side note – have you noticed that gloves and mittens are even harder to keep together than socks? I did not know that was possible. Thank goodness for Target, we should have matches from now until spring.
So, when I saw corn in my crate, I knew immediately what I had to make with it. I have been seeing a corn dip floating around Pinterest, and knew that I needed to make it to go along with the enchiladas verdes that I was making over the weekend. I found this recipe, and made a few changes. Instead of mayo, I used cream cheese. I also used more corn than the recipe called for, but it was because I could not let a kernel go to waste. This dip is so simple to prepare, and everyone loved it. Next time, I might add a little crumbled bacon to the mix, I think that a little smokiness would be so good in this. Perfect for Super Bowl Sunday!
1 (8-ounce) brick cream cheese, room temperature
1 Tablespoon jalapeno, minced
1/2 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups corn kernels (fresh or frozen)
3 cups shredded Mexican cheese blend
chopped green onions