Monthly Feature
Shelley highlights another creation for the beginner cook!

Just in time for the 4th of July weekend, I bring you my favorite go-to for party fare, the ever-popular corn dip. I have been making this dip for years, and it always gets rave reviews, and it ALWAYS gets requests for the recipe. And I am happy to report it could not be simpler to make. You, too, can be the hostess with the mostest!

Unfortch, I can’t take really take credit for this. Over the years I’ve discovered several people with their own twist on a corn dip, but I happen to think this version is the best. Naturally. I first encountered this dip several years ago at a bridal shower, the dip being made by a very dear college friend. She knows who she is. And like so many people since, I immediately requested the recipe. Now that I’ve been making it for going on 5 years other friend circles just sort of assume that it’s my recipe, but I must give credit where credit is due! (Note: This recipe makes a LOT of dip, but it will disappear way more quickly than you can imagine.)

Now for the details:

1 (8-ounce) container sour cream (Don’t be afraid to go for light! But fat free might not mix as well.)
3/4 cup mayonnaise (Light works here, too.)
3/4 teaspoon ground cumin
3 (11-ounce) cans mexicorn, drained
2 1/2 cups shredded cheddar cheese (regular shred works better than “fancy” or thin shred)
1 (7-ounce) can diced green chiles (surprisingly, this can be fairly tricky to find…)
2/3 cup sliced green onions (Honestly, I hardly ever measure this. I take my little bunch of green onions and just start snipping with kitchen shears right over the bowl until I feel like I’ve got a decent amount.)

Now for the method:

Start with mixing your mayo, sour cream and cumin until well-blended. I’m not always super-exact with the mayo and sour cream measure, sometimes I put more sour cream and less mayo, and sometimes I’ve even been known to throw some plain yogurt in the mix. But I would emphasize plain yogurt; I tried greek yogurt once with less than stellar results—it doesn’t rest well.

Add the mexicorn, fold it into the mayo mixture. Don’t forget to drain the mexicorn! Rather than just draining from the can, I would reccommend dumping all three cans in a collander and letting sit a few minutes while you mix up the mayo mixture.

Add the green chiles, don’t fuss with draining, because you really can’t.

Add the cheese, this is easier if you do so a bit at a time.

Finally, add the green onions. I don’t actually ever measure out 2/3 cup, instead I take my little bunch of green onions, hold it over the bowl of almost corn-dip, use my kitchen shears, and snip, snip, until I’ve gone through at least half of the bunch. If you’re keen on the white bits of the green onion, might as well use it all.

And last, but certainly not least, only eat this dip with Fritos “Scoops”!!! If you use any other chip a) it will break, and b) you will be disappointed. Trust me on this one. Enjoy!