“The belly rules the mind”
Spanish Proverb
A new recent discovery has been Closet Cooking, Kevin’s fabulous blog that had me wanting for more with each label that I clicked. As I said to him, each post of his made me more anxious as I went through a bookmarking frenzy the first time I visited it in depth!! Was just a matter of time before I attempted one of the bookmarks…the HOT CORN DIP!
I love the use of colour in making food…just sets the place on fire. Spend half my time playing with colours. 
I had to make my deviations because I tend to avoid mayonnaise (because of raw egg in it). I substituted that with some low fat grated cottage cheese, a dollop of low fat cream & some hung yogurt . O boy, was the dip good, or was it good!! I was eating spoonfuls of it right from the frying pan stage when it had been sauteed! Just out of the pan, it was good enough to be served up as a hot sweetcorn salad too!
Hot Sweetcorn Dip
Ingredients:
Butter – 1 tbsp
Sweetcorn kernels – 2 cups (from 2 ears corn)
Salt and pepper to taste
Butter – 1 tablespoon
Yellow Bell Pepper – 1/2 (chopped)
Red Bell pepper – 1/2 (chopped)
Green onions – 1/4 cup chopped (green and white parts)
Jalapeno – 1 (chopped)
Garlic – 2 tsps (chopped)
Thick yogurt – 1/2 cup (I hung mine overnight)
Cream – 2 tbsps (low fat)
Cayenne 1/4 teaspoon
Sharp cheddar – 1 handful (grated)
Ingredients:
Butter – 1 tbsp
Sweetcorn kernels – 2 cups (from 2 ears corn)
Salt and pepper to taste
Butter – 1 tablespoon
Yellow Bell Pepper – 1/2 (chopped)
Red Bell pepper – 1/2 (chopped)
Green onions – 1/4 cup chopped (green and white parts)
Jalapeno – 1 (chopped)
Garlic – 2 tsps (chopped)
Thick yogurt – 1/2 cup (I hung mine overnight)
Cream – 2 tbsps (low fat)
Cayenne 1/4 teaspoon
Sharp cheddar – 1 handful (grated)
Method:
Melt 1 tbsp butter in a pan.
Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
Melt the next tbsp butter in a pan.
Add the onion & chopped bell peppers and saute until the onions are soft, about 2 minutes.
Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
Put in the corn, onions, peppers, hung yogurt, cream and cayenne & mix well.
Pour the mixture into an 8 X 8 baking pan and top with the cheddar cheese. (I used 2 4″ round ovenproof dishes).
Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.
This dip is en route to Ben @ What’s Cookin US for his ‘I Love Baking’ event, a baking event for baking loving people.
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Yeah, Kevin’s blog is great 🙂 Your kids have great taste, don’t they? The dip looks delicious!
That does look addictive! I love to look at Kevin’s blog too.
Aaaah, so many blogs, so little time….
Wow, that looks so yummy and the pictures are mouth watering. Creative way to get around the mayo issue…
Delicious, yes!
Anything with sweet corn is on my side..love the creamy dip…
Your photos as always are stunning and your dish sounds delicious. Have to visit Kevin and explore his closet.
It does sound very addictive Deeba:D
That really looks tasty. I just bought some fresh corn and red peppers from the farm near by today. What am I waiting for then…….
Deeba I love Kevin’s Blog is wonderful! heyy and I love this corn dip, so tasty!!! xGloria
Your corn dip looks great! I like the mayo substitution. The corn was good just after being sauteed and I ate a few spoonfuls at that stage as well. 🙂
Oh yum! My hubby is a big fan of sweetcorn. Must try this.
kevin’s a big inspiration, for sure! this looks fab..i’m thinking chuck the dip idea out of the way (no offense) and just slap loads of it into a big fat baguette. oh yea!
I like Kevin also. This is something I should make soon.
How absolutely yummy, I’m sure the flavor is just wildly corny!
We made Kevin’s dip too! And the kids made a batch that left out the peppers and onions, so it was a hit all around.
Lovely dip Deeba with stunning pics!!
Rosie x
I’ve also bookmarked this recipe – I’m just intrigued! Great shots of your dip.
Lovely dip!bookmarked!