Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kim Shook      

Recipe Categories:

    Corn Dip/Salad II


    Source of Recipe


    My version of a friend's recipe.

    Recipe Introduction


    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

    Recipe



    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.

    Serves 4-6.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |