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Summer Corn and Cotija Cheese Dip
Summer Corn and Cotija Cheese Dip
The star of this dish is the corn, which is perfect for summer. The ingredients are simple, as are most recipes from The Minimalist Baker. It takes about 30 minutes from start to finish and requires just one bowl. This recipe shouldn’t be this easy…but it is! A perfect combination of creamy, cheesy and salty, pairs well with tortilla chips, and somehow it’s still light and summery.
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.
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Cornmeal Fried Onion Rings
Cornmeal Fried Onion Rings
Sweet onions are so versatile and fun to experiment with. 0ne of our favorite recipes, from Barefoot Contessa, is fun to make and can be served alongside sandwiches, burgers and steaks!
INGREDIENTS
DIRECTIONS
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
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Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco
My family adores Jersey fresh corn and we love to find unique ways to dress it up. This recipe was originally from one of our favorite cook books by Bobby Flay- Boy gets Grill. It’s a great as a side snack or a compliment to your BBQ.
INGREDIENTS
For garlic butter:
For the corn:
DIRECTIONS
Garlic Butter: Combine the butter and garlic in food processor or with a mixer until smooth (or by hand let the butter get really soft and use a wooden spoon). Season to taste with salt and pepper.
Heat grill to high. Place the corn on the grill, close grill hood and cook for 15-20 minutes, turning occasionally until steamed through and hot but still crisp. Unwrap husks from the corn and immediately spread or brush garlic butter. Squeeze the limes on top and sprinkle with cheese. Serve immediately.
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