Thursday, January 5, 2012
Party Time - Jody's Famous Corn Dip
Holiday parties are over, but we're still in the midst of bowl games, NFL playoff games, and staring down the Super Bowl - and there are still those of us who wait until January to have our holiday parties because all the craziness has settled down and things are more relaxed. That means there are still times when you'll need a quick, easy and tasty snack to take along and share, and I think when you taste this it will become one of your go-to party recipes!
I first had this late one night at my friend Jody's house. She has hosted a craft boutique in her home every year for the last 30 years, and I was fortunate enough to be asked to sell my candles there several years ago. One night after opening day, a few of us shared snacks and wine in a cute retro booth in Jody's basement. Her corn dip was jaw dropping amazingly wonderful. It was creamy with a nice texture and flavor from the cheese, a little bite from the green onions, and a light, delicate crunch from the corn. We all begged her for the recipe while we weren't moaning in food bliss. I have shared it many times, and even have a good friend who has been known to serve it for dinner along with a bowl of fresh fruit. You can serve it with anything you like, but I like it best with plain Ritz crackers.
Here's what you'll need:
2 cans Green Giant White Shoepeg corn - drained
2 cups shredded cheddar cheese
1 cup mayonnaise
1 cup sour cream
5-6 green onions, chop the green part only
Salt & Pepper to taste
There isn't a lot of liquid in the shoepeg corn, so it's not a big deal to drain it. Don't try and substitute any other type of corn - it won't be nearly as good. The shoepeg corn has smaller kernels and is more tender.
While the corn is draining, mix all the other ingredients together. I love to measure my mayo and sour cream in this nifty Pampered Chef thingy - you fill it with the amount you want and push it into the bowl, and it gets every little bit out so it's easier to clean up. I also like it because one of my OCD issues is that I think I have to scrape and scrape until every last miniscule bit of whatever is in that measuring cup is out. I drive myself insane with it, so this gadget is great for my sanity.
I won't even lecture you about using only real mayo and not Miracle Whip because I've done it so many times already. Don't do it.. oh, sorry. It's hard for me, I can't help it that I live in the Miracle Whip Belt.
The pre-grated cheese is okay to use, but it's really better if you have time to grate it yourself. There's something about the pre-grated stuff that I don't like, and if I do use it I end up chopping it up into smaller bits or I buy the finely shredded cheese.
The onions I put in last, I love them and tend to put in more than just 5-6 because it's the only thing that gives it color.
Once everything is mixed together, you can cover it and put in the fridge for a few hours to blend the flavors, but you won't be able to resist sneaking a few bites along the way! I think you should taste it anyway to make sure you've got enough onion, salt and pepper. Enjoy!