Shaving all that corn reminded me of the two long summers during which I had braces. For those of you who haven't had them, YOU CAN'T EAT CORN ON THE COB WITH BRACES. Those were hard days (okay, I'm a bit dramatic) as I watched my family eat corn while I sawed away at my cob with my butter knife, corn flying everywhere.
Cheesy Corn Dip
Adapted from How Sweet It Is and Emiril Lagasse
Makes one 8 x 8 dish of dip
- 3 1/2 cups corn (I used fresh)
- 2 Tbsp. butter
- 1/2 tsp. salt
- pinch red pepper flakes
- 1 cup chopped yellow onion
- 1/2 cup chopped purple onion
- 1/2 cup chopped red bell pepper
- 1 clove garlic
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded mild cheddar or Monterey Jack cheese, divided
- 3/4 cup plain Greek Yogurt
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, melt 1 Tbsp. butter and sauté corn with salt and red pepper flakes until corn is golden brown and caramelized, about 8 minutes.
Transfer corn to bowl, then melt the other Tbsp. of butter and sauté onions, red pepper and garlic until onion is translucent and veggies are wilted. Add this mixture to bowl with corn. Stir in Greek yogurt and half a cup of each cheese.
Pour into 8 x 8 in. baking dish and bake in preheated oven for 20-25 minutes. Serve warm with tortilla chips or raw veggies.