BuffaloSpree.com's Recipe of the week: Hot Corn Dip
A Corny Summer Treat
With August comes an abundance of corn, a favorite and a most versatile veggie. If you’re tired of just steaming it, here’s a recipe that will take you right into Fall and football season too.
4 ears corn, corn cut off the cob
1/4 c green pepper, chopped
1/4 c red pepper, chopped
1/4 c red onion, chopped
2 T olive oil
1/2 c sour cream
4 oz cream cheese, room temperature
1 c shredded pepper jack cheese
1/2 c shredded cheddar cheese
1/2 c shredded Monterrey jack cheese
Garlic salt and pepper to taste
Saute peppers and onion in olive oil till soft, about 5 minutes. Preheat oven to 350. In a large bowl, combine all ingredients. Pour into 8 inch casserole dish. Bake until golden and bubbly...about 30 minutes. Serve with crudites, chips or your favorite crackers.