“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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