Corn Dip/Salad II
Source of Recipe
My version of a friend's recipe.
This is very much like Sarah's Corn Dip recipe that Christa makes. I was serving it to Melissa, who is sensitive to spice like I am, so I decided to tone down the heat a bit. Like Sarah's dip, it is great with corn or tortilla chips, but also makes a good side salad.
List of Ingredients
6 ears of corn
1 can Mild Rotel tomatoes w/ chilies, drained VERY well
8 oz. sour cream
1 pkg. Ranch seasoning
2-3 t. taco seasoning
Use the microwave method (unshucked) to cook the corn for about 2 minutes - just until hot, but not completely cooked. Cut off the end it grew from just above where the kernels start. Hold the tassel end of the ear tightly (it should still be very warm, so use a pot holder or towel - I use an OveGlove) and shake out the ear. If you wish, you can, of course, just shuck and cook the ears in the regular stove-top way.
Cut the kernels off and scrape out the "milk" into a bowl. Add the sour cream, Ranch seasoning and the taco seasoning, to taste. Chill.