I have managed to surround myself with women who are such amazing cooks. I love being able to share recipes and try out new things – and if you figure out the correct proportions from PW’s Spicy Mac and Cheese, please, let me know. I somehow always end up with too much mac and not enough cheese, a problem that must be solved!
Okay, okay, back to topic, TK’s mamasita, Jan, happens to be one of these women and she has two recipes that I felt like needed to be passed along…
First is an appetizer for corn dip that is so surprisingly good! Jan is notorious for her slow cooking (like a simple pan of bacon can take her an hour to cook – one of those idiosyncrasies you grow to love) so we eat a lot of appetizers. Like a lot. And while I love queso and salsa… you can only eat that 347 times before you realize that you need a break from melted process cheese and pulverized tomatoes and start venturing out into other territory. I have learned to always have cheese and crackers on hand along with grapes and then, of course, a block of cream cheese covered in jalapeno jelly with crackers but even sometimes those tend to become so monotonous that your stomach fights back at the mere mention of those words.
So next on our to-do list was to find a good, quick (relative), and easy recipe that can be munched on for days and thus Corn Dip came into our lives and won’t be leaving anytime soon:
2 (11-oz) cans mexicorn (with red/green peppers), drained
1 ½ c. Colby jack cheese, shredded
1 c. real mayonnaise
1 ¼ c. sour cream
1-2 jalapenos, diced
Mix all ingredients together. Cover and refrigerate 4 or more hours before serving. The colder it is, the better it gets! Best if served the next day with corn chips, tortilla chips, or crackers.
Like you (I assume I’m not alone, but hey, it’s a possibility!), I had never heard of this mexicorn contraption but it is delicious on its own! I found it in my grocery store super easily – though I shop at a super H.E.B. that has completely spoiled me – I am sure that it is equally as easy to find wherever you may be. In fact, I am hoping to make this for my family soon so if I can find it in Wichita Falls at United (hello small town) then I know you can find it too! We’ve actually started eating it separately as a yummy side dish to our quick weekday meals. Also, since we are a hot and spicy couple (oW!), I tend to put in 3-4 jalapenos for that added kick but know that the dip will keep getting hotter day after day.
What I really love about this recipe is that it can be made in advance! Yay for enjoying the party and not fretting over cooking and fighting for space when there are too many cooks in the kitchen – and I mean that literally. Everyone loves to lend a helping hand and helping dish so come dinner time, it tends to get wonderfully crowded – a problem I love having.
The next recipe is a side dish that if you live remotely anywhere close to a Rudy’s, get yourself down there and order the creamed corn. That’s it. Yeah, yeah, BBQ whatever. No. The corn. That’s where it’s at. In fact, I have been known to even eat it for breakfast it is that good. I’ve also been known to drive 45 mins to the closest Rudy’s from my house just for this corn. That good.
Jan secured this recipe out of one of a cookbook one of her suppliers gave her and I am convinced it is the real thing!
Rudy’s Cream Corn
4 lbs frozen corn
2 (8-oz) pkgs cream cheese
½ c. cream
½ c. butter
2 T. sugar
½ T. salt
½ T. black pepper
Combine ingredients, put in crock pot and cook on high for 3 to 4 hours.
If you don’t have a crock pot, and you know who you are, this recipe makes it worth storing it. Ahem.
We made it this past weekend at what started as a little family get-together and ended with about 18 people showing up for 4 briskets, 4 racks of ribs, 2 whole chickens and a ton of smoked jalapeno poppers wrapped in jalapeno bacon – you haven’t lived. I love BBQ, especially off of TK’s longhorn pit, and am always looking for side dishes to compliment his fall off the bone ribs. Considering that none of the corn was left, I would say that it was a hit.