Hey y'all, I've got a story up today at The Southern Coterie, all about the fabulous Emerald Coast along the Gulf of Mexico! I'm headed to Rosemary Beach for my bachelorette party next week, so it seemed like the perfect time to reflect. Give it a read, and check out my recipe for Cowboy corn dip (a family beach favorite) below:
Yields: 2 cups
For some reason, my family tends to lower our food standards when at the beach; it's the one time of year when the grocery cart becomes filled with all sorts of "junk"—cheap white bread, American cheese, gummy snacks, s'mores supplies, and sodas all become fair game!
Every day at lunchtime we drag ourselves away from the water just long enough to devour a ham sandwich and wash it down with an ice cold glass of Coke (or Corona). There’s always an appetizer on hand for snacking, too. Chips & salsa are no-brainers, but this corn dip is a Dozier family favorite. It’s quick, delicious, and just trashy enough to belong on the Redneck Riviera.
2 (7 ounce) cans Mexicorn, drained
4 ounces pepper jack cheese, grated
4 ounces sharp cheddar cheese, grated
4 ounces cream cheese, at room temperature
1 (4 ounce) can green chiles, drained
1 - 2 jalapenos, seeded and minced (or jalapeno relish, to taste)
1/2 cup sour cream
1/2 cup mayonnaise
Salt and cayenne pepper, to taste
Combine all of the ingredients in a large bowl and mix until combined. (I use my stand mixer fitted with the beater blade.) Refrigerate for a minimum of four hours but preferably overnight to let flavors blend. Taste before serving and adjust seasonings if desired. Serve with Fritos corn or tortilla chips.
Kitchen note: This recipe is open to plenty of variation. Use fresh corn and red bell peppers if you prefer. I always have a jar of Wickles Sub Relish on hand and find it works perfectly for spicing up any dip, not to mention it’s much easier than dicing a jalapeno. Also, this recipe tastes best when you grate the cheese yourself—the waxy packaged shredded cheese just can’t compare.