Tuesday, September 13, 2011

Corn Risotto Dip - Caity



I love this corn dip for about a million reasons but the main reason is that it reminds me of my friend, Maddie Sweet, who shares my obsession with corn and is now far, far away studying at Hofstra Law School in New York. I miss her! 


After I showed Maddie how to make this recipe she made it several times a week for a couple months. It IS that good!


The original recipe is from Contemporary Southwest: The Cafe Terra Cotta Cookbook. In the book it is served as a side dish with salsa fresca, but we make it a little differently and serve it as dip with tortilla chips (but I bet it would be great with salsa fresca too!). 



what you'll need:

2 Tbsp. unsalted butter
1 small onion, finely chopped (or half of a large one)
2 cups of fresh corn, or one 10 oz. bag of frozen
1/4 cup heavy cream
1/2 overflowing cup of mozzarella cheese
salt and pepper to taste
1 Tbsp minced jalapeño (optional) - I don't usually add it but I bet it would be good! 

Melt the butter in a large pan and sauté over medium heat the onions until they are translucent and only slightly browned. 

Add the corn and mix frequently until the corn is hot. Pour in the cream and bring to a boil. Add in jalapeño if using. 

Add in the cheese and stir until fully mixed. Season with salt and pepper to taste. Serve with tortilla chips and enjoy! 


3 comments:

  1. does salted or unsalted butter really even matter?

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  2. not for this i don't think! i doubt i even looked at what i had in the fridge. You probably won't have to add as much extra salt if you use salted butter!

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  3. Yesterday Jeremy and I went to the new Ala Moana Farmers Market. He bought fresh green peppercorns for Thai food, I bought corn and basil. I grilled the corn and onions on my cast iron grill pan (lots of smoke) and made this for our dinner. Yum!

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