I have, admittedly, been writing this post in my head for the better part of July. I may have been physically absent on the blog, but my mind has been hard at work this whole time, cranking the gears along that generate all those ideas for recipes to share. Off the grid I’ve been chopping fresh vegetables, slicing juicy fruits, grilling meats and sipping on sangria and icy beers but inside, in my head, I’ve been blogging away all the while.
This month off was just what I needed: to relax, recharge and renew my sense of perspective, re-energize my creativity. But it’s also been a time to shift those gears that have been constantly turning in my mind. And, alongside those glasses of sangria and icy beers, to eat mountains of this slow cooker corn dip. So thank you. Thank you so much for giving me this time.
I can’t tell you how things are going to look for me in the future — around here, there, everywhere. What I know is that I had a lot of time this month to spend with my baby girl, with my husband, with my family, (with this dip!), with everyone and everything I love, and it was so grand that in some bittersweet way, I didn’t want it to end. But those gears, though shifted, kept going. And this blog, this blogging thing, it’s just become a part of me. It may be a part that will change over time, but for now it’s still here, in my head, feeding my mind with ideas of how to combine peaches and pesto in a salad, how to make a cake that tastes like peanut butter and jelly or, at the request of my husband, how to make a dip that tastes just like that magical stuff that goes on Mexican grilled corn that we’ve been eating all summer long. The former ideas will hopefully come to light someday soon, but today, friends, I give you this dip. Let’s raise a tortilla chip to that.
A few weeks ago I picked up Ashley’s cookbook, Date Night In. Having some extra time to cook for cooking’s sake and not for blogging, I thought it would be fun to pick up a few new reads and give them a try. Hers quickly became my favorite — and within it, the recipe for her Mexican grilled corn with crumbly Cotija cheese and juicy lime. Her directions are to brush each freshly grilled ear of corn with a mixture of mayonnaise, crema, garlic, salt and lime juice, and we have done just that so many times this past month that when I lay the book on my kitchen counter, it flops open to that page every time.
I hope your summer so far has been as lovely as mine. And if not, there’s still plenty of time to make the most of it — making this dip helps, too.
- 6 ears corn
- 2 (15 oz) cans corn, drained
- ¼ cup mayonnaise
- ¼ cup sour cream
- Juice of 2 small limes
- 2 tablespoons hot sauce
- 1¼ cups shredded Monterey Jack cheese
- 1 tablespoon minced garlic
- Salt and pepper, to taste
- 8 oz cream cheese, cubed
- Crumbled Cotija cheese and chopped fresh cilantro, for topping (optional)
- Tortilla chips, for serving
- Remove husks from corn ears. Grill corn directly over high heat on a grill, rotating until all sides are well charred. Cool until easy to handle.
- Use a sharp knife to slice corn kernels off ears; transfer corn kernels to a slow cooker along with canned corn, mayonnaise, sour cream, lime juice, hot sauce, Monterey jack cheese, garlic, and salt and pepper to taste. Stir to combine.
- Top mixture with cubed cream cheese. Cover and cook on low heat 2 hours. Stir in cream cheese, then cook on high heat 10 to 15 minutes until warmed through.
- Transfer dip to a serving bowl. Top with more salt and pepper as well as crumbled Cotija cheese and chopped fresh cilantro, if desired. Serve warm or at room temperature with tortilla chips.
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