Last week I invited you to join me for a fun album release party. There were two recipes at the party that I thought I’d share with you today. I’m always looking for fun party recipes and these won’t disappoint.
One of the things I love most about the summer is all of the delicious fresh veggies. I’m always amazed at how the flavors of vegetables taste in the summer compared to the varieties you can buy at the grocery store during the winter. One of my favorite summer veggies is corn on the cob. However, thanks to my friends at Sunshine Sweet Corn, I found out that I don’t have to wait until mid-summer to enjoy amazingly delicious corn. Seriously people, corn is the new spring vegetable.
Also, Sunshine Sweet Corn is giving away (3) $250 Gift Cards to Williams-Sonoma through their Pin & Win contest. Learn how to enter and read all the rules here.
To prep the corn for my recipes, I just boiled it. This is a pretty easy process, but my technique as a little secret to sweeten the deal.
Begin by filling a large pot with water; then add 1/4 – 1/2 cup of sugar. (That’s the little secret.) Drop in your corn. Bring everything to a boil, then cook for 8 minutes. That’s it! Perfectly cooked corn on the cob.
Okay, now that the corn is ready, let’s get to the recipes. Of the two recipes that I’m sharing with you today, the first one is more on the healthy side. The second has delicious things like mayo and cheese. Both recipes are equally delicious, so choose whichever suits your fancy.
Let’s start with the hummus!
Here's what you will need:
1 can of chickpeas, peeled (Here's an easy technique to do this), drained, and rinsed
3/4 cup fresh corn, cooked and removed from the cob
1/4 cup roasted red pepper
3 - 4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
In a food processor, add chickpeas, corn, and roasted red pepper. Blend until combined. Then, slowly add the olive oil with the food processor running. Add in the salt and black pepper; then give it one final blend. Top with additional corn and a drizzle of olive oil as a garnish. Serve with chips or crackers.
I’m a huge fan of hummus, so naturally I love this recipe. The corn as a burst of sweetness that makes this really unique. Have fun with this and try leaving out the red pepper or substitute it with jalapeño or garlic. Use whatever flavor combinations you love.
Okay, moving on to recipe number two! Now, as much as I love a healthy recipe, I’m totally in love with this Jalapeño Corn Dip. It’s one of those things I could an entire dish of and not even blink an eye. It actually reminds me of my Out-of-this-World Corn Dip only warmed up. (Which, by the way, if you haven’t made that yet, you need to do so immediately. I just made it again this past weekend and it was a huge hit as always.) This dip is equally yummy. Let’s whip up a batch.
Here's what you will need:
3 cups fresh corn, cooked and removed from the cob
2 jalapeño peppers, seeded and chopped
2 green onions, chopped
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup shredded Colby / Monterey Jack cheese blend
1/2 cup shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
Salt and black pepper to taste
Begin by preheating your oven to 375 degrees F.
In a large bowl, mix together all of your ingredients, reserving 1/4 cup of shredded cheese for the top of the dish. Place corn dip mixture into a baking dish and top with 1/4 cup of cheese. Bake 20 - 30 minutes until the top is golden and the dip is bubbly.
Serve with your choice of chips.
That’s it! Delicious cheesy, corny goodness. Trust me, it tastes as delicious as it looks.
You’re going to love these recipes. And before the pans are empty, you’ll agree that corn is the new vegetable of spring!
Happy cooking, friends.