Traditional fried corn turned into a Cheesy Fried Corn Dip makes for a sweet and tasty appetizer!!
Happy Wednesday Folks! How’s your week going? My Auntee Gail is visiting for a week from Huntsville, AL. She says she’s here to see me but she’s really here for the Woodward Dream Cruise. If you haven’t heard, it’s basically an event where classic cars
impede traffic parade on Woodward Avenue for a 10 mile span. A quarter of a million people begin to flood the area starting this past Monday. I avoid the area like the plague but she and her friends choose to schlep through all the masses and gawk at all the dreamy classic cars. SIGH.
Since Auntee Gail is in town, I just had to make a huge traditional Sunday dinner for the entire family and hubby requested Beef Short Ribs, Turnip & Mustard Greens, Macaroni and Cheese, Candied Yams, Hot Water Cornbread and Chunky Chocolate Walnut Cookies. Hubby loves fried corn so I thought I’d try a new spin on it with this Cheesy Fried Corn Dip Recipe. Oh boy is it dreamy!! By the way…Why does it take 6 hours to cook, 5 minutes to eat and 7 days and nights to clean the kitchen? I’ll insert another SIGH here. SIGH.
This dreamy Cheesy Fried Corn Dip Recipe was right up everyone’s alley. It vanished like these hotcakes. Speaking of this Cheesy Fried Corn Dip Recipe, what dream has God given you? Whatever the Lord has given you continue to focus on Him as you wait in great expectation of its fruition. (Isaiah 43:18-19) Remember that His plan and timing for the dream he’s placed in your heart is always best. Yield to God’s plan for your dream and watch Him do amazing things in you and through you. Say Grace and enjoy!!
- 3 fresh organic, non gmo corn cobs, schucked and cleaned
- 2 T. unsalted butter
- 2 strips bacon, chopped
- 1 jalapeno, seeded and minced
- Pinch of Kosher salt
- Pinch of Black pepper
- 1 clove garlic, minced
- 2 scallions, thinly sliced (divided)
- 2 T. sweetened condensed milk
- 2 T. mayo
- ¾ c. mozzarella cheese (divided)
- Heat a large pot of water over high heat. Once boiling, add corn cobs and boil for 4 minutes. Remove from water and drain.
- Remove kernels from cob. You should have about 2 cups.
- Place small cast-iron skillet in the oven; preheat the oven to broil.
- Heat a large saute pan over high heat. Add the butter and bacon and cook until browned and very crisp.
- Add the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to brown.
- Add the garlic and half of the scallions, sweetened condensed milk, mayo and ½ c. of the mozzarella and cook until the cheese is melted
- Using a pot holder, grab your skillet from under the broiler and pour in the corn mixture.
- Sprinkle ¼ c. mozzarella over the top and set under the broiler until golden brown.
- Garnish with the remaining scallions. Say Grace and enjoy!!
Adapted from Food Network