This hearty dip gets its goodness from juicy, just-off-the-cob corn, sharp cheddar cheese, pickled jalapeno peppers, and smoky cumin. Serve with tortilla chips or jicama sticks on game day or any day.
2ears cornabout 2 cups corn kernels
1 1/2cupsgrated sharp cheddar cheese
1/2cupfinely chopped red onion
1/4cupfinely chopped hot or mild pickled jalapeno pepper slices
1/4teaspoonfresh ground black pepper
Few dashes green Tabasco sauceto taste
With a serrated knife, cut the stem end off of the corn. Place corn in husks directly in the microwave and cook on high for about five minutes. Allow to cool for about five minutes, then remove the husks and silky strands. Cut kernels from the cob and add to a medium bowl.
Add the cheddar cheese, sour cream, mayonnaise, red onion, pickled jalapenos, and cumin. Mix well.
Add salt, pepper, and green Tabasco sauce to taste.
Refrigerate for at least an hour to allow the flavors to meld.
Serve cold or warm with tortilla chips or jicama, carrot, and celery sticks. To serve warm, bake at 350 degrees in an 5" x 8" pan for 20 minutes until hot and bubbly and serve immediately.