Dear eaters and readers and Pinterest-pinners,
Welcome to another Pinterest Challenge Blog Hop, hosted by My Pinterventures. The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you, too) to not just pin, but to make it happen! This month, I chose to make, bake and eat cheesy corn dip.
I’m sure you remember how my Prince loves a good (and even not so good) hamburger. His favorite food ever. McD’s is casual dining in his book. And Wendy’s eat-in constitutes fine dining. Saturdays, PC often treats himself to a burger after his baseball game. If we don’t go out for Mexican with the baseball gang, that is. Sundays, I usually grill. Often hamburgers. So, I am always looking for something different to pair with this dietary staple. Today it was cheesy corn dip a la country singer Trisha Yearwood.
Three years ago, I found this dip on Pinterest and made it for our whole family when we vacationed together at cabins in New Braunfels, Texas. Had forgotten all about it until last week when my sister asked if I could recommend a good dip recipe for her Bunco game night. It was a hit with her friends, too. Decided it would be the perfect thing to pair with our hamburgers today. And best of all, it can do double duty and serve as a veggie, too.
Grab your cheese grater and meet me in the kitchen.
Let’s Get Cooking: Cheesy Corn Dip
According to the Pinterest pin this recipe originated with Trisha Yearwood, the country singer. Who seems to be quite the cook. Mrs. Garth Brooks has written 2 cookbooks and has oodles of her home-cooking recipes on Pinterest. Cheesy corn dip is easy and quick so that makes it a winner in my book. And bonus: it’s one way I can get some veggies into my Prince. Plus you probably already have all of the ingredients in your pantry. The recipe doesn’t call for any unheard of spice or seasoning. Take a look.
- 2 11-ounce cans Mexican corn, drained (recommended: Green Giant Mexicorn which I didn’t have)
- 2 4½-ounce cans chopped green chiles, drained (I like Hatch chiles)
- 2 cups grated Monterrey Jack cheese, about 8 ounces (I used a little Monterrey Jack, pepper Jack and cheddar)
- ¾ cup grated Parmesan cheese (used /reduced-chubs=low-fat)
- 1 teaspoon onion powder (not in the recipe but I like to toss in my own ingredients)
- 1 cup mayonnaise (used light)
- Corn chips, for dipping (like Fritos or corn tortilla chips)
Because I was just making this for the 2 of us, I divided the recipe in half. Then promptly (but accidentally) poured half the can of the chiles in the sink when trying to drain them. But PC’s sensitive tummy was grateful.
I think this would be delish with some crushed Ritz crackers mixed with melted butter drizzled on top. In fact, I may have done just that when I made it at 3 years ago. Remembering that it added a little crunch.
- Preheat the oven to 350°F.
- Spray a 9 × 13 × 2-inch casserole dish with cooking spray ( I used an 8 x 8-inch dish).
- In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined (I mixed the whole kit and caboodle in my casserole dish, one less thing to wash).
- Oh, and I sprinkled in a little onion powder.
- Spread the mixture in the prepared dish (unless you were lazy like me and mixed it in your dish).
- Sprinkle a little extra Parmesan cheese on top (or add the Ritz cracker-butter crumble).
- Bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
- Serve the dip warm from the oven with corn chips. And a hamburger, of course.
You guys know how much I love my crock pot, right? So much it sleeps with us. But don’t let that get out. PC is a little sensitive about sharing our bed with an appliance. Found this version of the cheesy corn dip recipe that can be made in the crock pot. Put the dip together in the morning, throw burgers on the grill when you get home and dinner is served.
Do you have a favorite dip recipe to share? Please add it in a comment below or just share the link to your pin if you have saved it on Pinterest. I would be much obliged to have you follow me on Pinterest, too. Just click here to do so.
Didn’t stuff the strawberries with the cheesecake fluff but just dipped them into it and then into the graham cracker crumbs. Truly mouth-watering. Cheesecake without the guilt. Unless you eat your weight in the stuff.
To join next month’s #pinterestchallenge, click here to sign-up ⇒ August Pinterest Challenge.
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!
Erlene – My Pinterventures • Jenny – Cookies Coffee and Crafts
Debbee – Debbee’s Buzz • Laurie – My Husband Has Too Many Hobbies
Bri – Halfpint Design • Julie – Sum of their Stories
Marie – DIY Adulation • T’onna – Sew Crafty Crochet
Beverly – Across the Boulevard • Debra – Shoppe No. 5
Roseann – This Autoimmune Life • Terri – Our Good Life
Chelc – Inside The Fox Den • Cherryl – Farm Girl Reformed
Leslie – Once Upon a Time & Happily Ever After • Katrin – Kreativ K
Kelley – Simply Inspired Meals • Joanne – Our Unschooling Journey
Toni – Small Home Soul • Gail – Purple Hues and Me
Rebecca – Hello Central Avenue
Marie – DIY Adulation • Sam – Raggedy Bits
Kristie – Teadoddles • Marie – The Inspiration Vault
Lydia – Lydia’s Flexitarian Kitchen • Maria – Simple Nature Decor
Michelle – Our Crafty Mom • Emily – Domestic Deadline
Alexandra – Eye Love Knots
Thanks, loves, for coming by. Let me know if you try this recipe, won’t you? And if you like it, you’d probably like my Mexican street corn, too. Bon appétit!
Hugs and kisses,