Football season already?!?! When did that happen? Now that I’m emerging from my fog that was the month of July, I’m realizing that back to school stuff is happening, football is on, and the summer is rapidly drawing to an end. Booooooo!!!! Totally not cool. I suppose autumn has its perks, but its just not the same as glorious, perfect summer.
As the Chargers kick off their pre-season today against the Packers, I’ll be kicking off my season of appetizer making (my favorite part of football) with this awesome corn dip. I love when corn is in season. I could eat corn on the cob for every meal, but I also like to mix it up and use it in salads, or dips, or soup, or what have you. Its super versatile, and definitely one of my favorite vegetables.
Roasted Corn Cheese Dip recipe adapted from Eating Well
- 3 cups fresh corn kernels
- 8 ounces shredded sharp Cheddar cheese (2 cups)
- 8 ounces reduced-fat cream cheese (Neufchâtel), cut into small pieces
- 1/8 teaspoon cayenne or chili powder
- 1/2 cup cornflakes **I used Erewhon
- Preheat oven to 375°F.
- Coat a medium (10-inch) cast-iron skillet with cooking spray; heat over medium-high heat. Add corn; cook, stirring occasionally, until mostly golden brown, 5 to 7 minutes. (Corn kernels may “pop” as they brown.) Remove from heat; stir in Cheddar and cream cheese. Sprinkle cornflakes over the top. Transfer to the oven.
- Bake until golden and bubbling, 18 to 20 minutes. Sprinkle the cheese dip with cayenne (or chili powder) and serve.