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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.

 

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