Hot Corn Dip and the Art of Being a Noob
Let me apologize first, because my photos for this dish aren’t that spectacular. That being said, don’t let the photos discourage you because this dish courtesy of The Pioneer Woman is amazing! Loaded with cheese, cream cheese, mayonnaise,… basically a calorie-fest, this summer dip is one that you definitely want to share with friends. There is just one “bone” I want to pick with this recipe, the name. “Hot Corn Dip” doesn’t accurately describe this dish. It should be renamed, “Spicy Corn Dip” or “Tex-Mex Corn Dip”. The title should denote that this dish, is in fact, very spicy. So palettes beware, the “hot” in this dish comes from spice not temperature.
Now that we got that out of the way, let me share with you my noob-experience cooking this dip.
I saw the pictures from The Pioneer Woman and thought, “pssh! Easy! I can do that!” and made it my mission to make the dip over the weekend. I shopped at the grocery store and was happy that all the ingredients were easy to find. Then it came time to cook…. and that’s where my noob-ness kicked in. Jalapeno peppers and I don’t have a great relationship. Don’t get me wrong, I love cooking with hot peppers. I love eating them in plenty of dishes. But somehow or another, I always manage to injure myself when prepping them.
Last time I was putting them in some slow-cooker tacos and I forgot to wash my hands… rubbed my eyes…. and spent a good 45 minutes pouring milk into my eyes whilst crying from the pain. (Did I mention I can be a huge noob sometimes?). This time I was prepping the dip, de-seeded the peppers, chopped them finely, tossed them in this glorious dip…. and moved on to the next cooking step. No where in my brain did I remember to: 1. wear gloves when cooking with hot peppers, and 2. If you do bare-hand it, wash your hands immediately afterward to get the juices off! (You can’t hear me audibly sighing right now… but I totally am).
So I made the dip. And it tasted great. About halfway through dinner my fingers, (yes, all 10), began to tingle and burn. That’s when I remembered the peppers. By then it was too late. My knuckles were red and sore. On went the burn cream and aloe. Mr. Noob Chef was feeding me chips and dip since my hands were out of commission.
Lesson learned: when handling hot peppers, wash your hands, preferably wear gloves, and if you have one lying around…. wear a haz-mat suit 😉 Enjoy this tasty, (and spicy), recipe everyone and have an awesome day! ❤
Yields: 12 servings
- 5 ears Corn
- Vegetable Oil For Brushing
- Salt And Pepper, to taste
- 1 whole HALF Red Onion, Diced
- 2 cloves Garlic, Minced
- 1 whole Red Bell Pepper, Seeded And Diced
- 1 whole Green Bell Pepper, Seeded And Diced
- 1 whole Fresh Jalapeno, Seeded And Diced Fine (scrap Out Half The Seeds And Membranes)
- 2 Tablespoons Butter
- 8 ounces, weight Cream Cheese, Softened
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 pound Monterey Jack Cheese, Grated
- 2 whole Green Onions, Sliced
- Chili Powder, For Sprinkling
- 1 can (4 Ounces) Diced Green Chilies
Preheat the oven to 350 degrees.
Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they’re cool enough to handle.
In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeno. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterrey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined.
Spread the mixture in a baking dish and sprinkle with the rest of the Monterrey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!