Zeke and I used to go to a Horseshoe Party around Thanksgiving each year. There were teams assembled, there was lots of beer (and other drinks) consumed and everybody brought a dish to share. Most of all, it was a good excuse to see old friends you didn’t get to see the rest of the year and a fun kick-off to the Holidays. One year someone brought a Corn Dip that I loved and I got the recipe. I wish I could credit them, but I can’t remember who made it.
Here it is, just in time for the Superbowl with the Philadelphia Eagles and the Kansas City Chiefs this Sunday. Once again, I have no idea who to root for (the Miami Dolphins are not in it) but I do know what I’m bringing to the party and it’s this dip.
Super easy- open a couple cans of corn, a jar of salsa and add some sour cream, mayo, and grated cheddar cheese. To make it easier, buy pre-grated cheese, but make sure it’s finely grated. The beauty of this dish is it’s better when made a day or two ahead, so no last-minute fuss. Serve with corn chips (either Tostitos or Fritos) and dig in! No matter who wins the Superbowl this year, you will be a winner at the party with this dip!
Superbowl Corn DipCourse: AppetizerCuisine: SouthwestDifficulty: Easy
1 cup mayo (Hellmans preferred)
1 cup sour cream
3 cans Mexicorn, drained
2 cups grated Cheddar cheese
Salsa, to taste (1/2 to 1 cup)
cayenne, to taste
pickled jalapenos, to taste
- Mix all ingredients together.
- Garnish with cayenne pepper and jalapeno slices.
- Serve with corn chips.
- Better after one day in the fridge to let flavors meld together.
- Sometime I add a little of the pickled jalapeno juice for an extra kick!
If I was staying on “theme” for Superbowl LVII, I would make mini Philly Cheesesteak Sandwiches (for the Philadelphia Eagles) and some Bar-B-Que Pulled Pork Sandwiches (for the Kansas City Chiefs), but this Corn Dip will have to do!
Up Next: Butternut Squash Soup