Sunday, June 8, 2014

TexMex Corn Dip - Confessions of a Farmers Market Junkie!

Well, it isn't quite a month since the Finleys have relocated to the outrageously gorgeous Boynton Beach FL, but what a fantabulous 3+ weeks it has been.  I am LONG overdue for a post about the move - it's coming, it's coming......  ;)

One of my most FAVORITE discoveries has been the Woolbright Farmers Market just down the street from us.  Oh Eem Gee!  Trust me, there will be a post dedicated to that little gem.  Unbelievable selection of local produce at prices that really boggle my mind!  I am completely addicted and seriously, I visit at least 3 times a week!

On my last trip I overindulged in corn on the cob.  I just couldn't help myself - ears and ears and it all looked so fresh and sweet.  At 5/$1 I just couldn't say no.  After I got home and started putting it away I was like, "Wow, Leesa, that's a lot of corn, what the hell?"  I texted my Mom right away asking for her Corn Salsa recipe but that still would not be enough to use up all of the corn I bought.  So, Pinterest I went a searching.  I am famous for finding about 5 different recipes, picking and choosing from each and then adding my own touch and that is exactly what I did with this dip.  This was super easy to prepare and after about an hour in the fridge it was super delish!

Here goes - I hope you give it a try and be sure to let me know in the comments what you think!  Also, be on the lookout for my Mom's Corn Salsa recipe provided she let's me share it.  (love ya Mom!)

Tex Mex Corn Dip

4-5 ears of corn
1/2 c mayo
1/2 c sour cream
Jalapenos Slices (from a jar), a small handful chopped
4.5 oz can of chopped green chilis
4 green onions, chopped
1 - 2 c shredded Colby Jack cheese
1, 2, or 3 pinches of cayenne pepper ;)
Salt to taste

Cook corn on the cob however you choose.  For this batch I did stovetop steaming.  However, I WILL be grilling the corn next time to add even another layer of flavor.  Once corn is cooked remove the kernels from the cob and put in a medium size mixing bowl.  

In a small bowl mix together mayo and sour cream and then add to corn.  Add remaining ingredients and mix well.  Refrigerate for at least 1 hour prior to serving to allow flavors to blend.

Serve with tortilla chips - our favorite are Blue Corn Tortilla Chips from Garden of Eatin'

I LOVE comments! Let me know what you think......


  1. It sounds delish, was it spicy with the chili's and the jalapenos? Me no like very spicy. Like to feel lips and tongue after!

  2. I have NO idea why this comment never showed up until now! I think you would survive it Thom. The green chilis are not too spicy and you can control how many jalapenos you put in it. Thanks so much for stopping by!!