Tuesday, October 1, 2013

kickin' hot corn dip

I love it when I come upon a good accident.  In the kitchen, that is.

Our friend's pool house we're staying in, temporarily, has a wonderfully large front porch.  It's a fantastic gathering place and has been a meeting spot for our two families several times in the short time we've been here.  We've already grilled out and taken in more football games on the flatscreen than I can count.  

Last week, we gathered spontaneously again to watch the Manning Story on ESPN.  By the way, if you can catch a rerun, that special is worth your time.   I was completely smitten with the entire Manning family.

We didn't get fancy with the food or anything - just pizza and drinks - but I wanted to come to the table with something and needed a good reason to use up my leftover ears of corn anyway.  In the pantry, I found a can of my new favorite ingredient...

... meet Chipotle Peppers in Adoba Sauce

And Kickin' Hot Corn Dip was born.

Warning:  This IS spicy.  But, oh my, it's good.  The smokiness of the Adobo sauce is crazy delicious with the sweet notes of the fresh corn and creamy cheese.  Throw it in a cast iron skillet to cook, and it's a perfect side at any get-together.  

What's your favorite party food?  Would love to hear from you!

Kickin' Hot Corn Dip
makes about three cups
  • corn cut from approx. 6 ears 
  • two tbsp. Chipotle Peppers in Adoba Sauce (although tedious, you can remove seeds to reduce heat)
  • 3/4 cup grape tomatoes, quartered
  • 1 block cream cheese at room temperature
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/4 cup chopped cilantro
  • pinch of kosher salt
~ Heat oven to 350 degrees.

~ Mix together all ingredients and spoon into skillet and heat until bubbly.

~ Serve with chips.