Hot Corn Dip

My family loved this dip. This is a good one to serve at get togethers as well. It is the perfect blend of mild and spicy flavors and it's very filling. It could also be served up as a salad or maybe a main dish. Sorry, I never take pictures of the new food I make. They don't look that amazing but they always taste delicious!

Daughter rating: 1-Didn't touch it

(I made this dip twice. The second time I did it I used one large can of chicken and that tasted good as well)

Hot Corn Dip

Ingredients:

• 1 teaspoon olive oil
• 3-4 ears of fresh corn on the cob (can use frozen if it is out of season. It's about 3-4 cups of frozen corn)
• 1 red bell pepper, diced
• 1 small can of white hominy (drained)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ cup sour cream
• 1 pepper in adobe sauce, chopped
• 1 small can of olives, sliced
• 1 cup imitation crab pieces
• 1 tablespoon fresh cilantro, rough chopped
• 1 cup cheddar cheese, shredded, divided
• ¼ cup mayonnaise

Method:

Slice the kernels off the cob. Drizzle olive oil in a large pan and fry the corn until golden brown. Add pepper, hominy, onions, garlic and sauté until onions are translucent. Season the vegetables with salt & pepper. In a large bowl mix, sour cream, mayonnaise, adobe pepper, olives, crab, cilantro and ½ of the cheese. Add vegetables to the sour cream mixture, pour in to baking dish, and top with rest of cheese. Bake in a 350-degree oven for 20-25 minutes until the cheese melts and starts to brown. Enjoy with tortilla chips.

Pantry-Friendly Mexican Cooking by LeAnn Bird
www.pantryfriendlycooking.com

Another great recipe from Studio 5. Thank you!