In this week’s The Willowbee Tree story “The Corn Children,” older sister Piper leaves her younger brothers behind to get to the middle of a corn maze faster. She can’t understand why everyone gets upset until later, when the Willow Tree takes them to the Yucatan, and a mother jaguar teaches her the importance of keeping your word.
Like many of you in the Northern Hemisphere, my family is surrounded by corn this time of year—in the fields and decorating our homes. And, before the month is out, I’m sure we’ll be following in Piper’s footsteps and visiting a local corn maze.
The following dip recipe is a nod to all that golden corn. If you still have fresh corn in your neck of the woods, by all means use it. If not, though, you can easily substitute frozen or canned in this recipe. The texture will be a tiny bit different, but it’s still very good.
Serve it up as a snack with crispy tortilla chips, or spoon it over the top of tacos for dinner.
Mexican Corn Dip
1 pound of corn kernels
1 tablespoon olive oil
salt and pepper, to taste
2 tablespoons diced green chiles
1 10-ounce can mild “Rotel” tomatoes (if you want to use home canned tomatoes instead, add an extra tablespoon of the diced green chiles)
2 cloves diced garlic
½ cup Greek yogurt
1 cup shredded cheese
4 green onions
On a rimmed baking sheet, toss the corn kernels with the olive oil and a pinch of salt and pepper. Roast the corn under a broiler set to “medium” for about 6 minutes.
Allow the corn to cool slightly, then—in a large bowl—mix it with the chiles, tomatoes, garlic, yogurt, and cheese. Once the ingredients are well incorporated, dice the green onions and sprinkle them on top.
This dip is good warm, but I like it better cold or at room temperature.
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About the Author
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred year old house near the prairie with her sweet husband, two pre-schoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion--showing people that cooking for themselves can be healthy and fun--in her weekly Sparkle Kitchen posts.
When Meryl isn't writing for Sparkle Kitchen, you can find her on her personal blog, My Bit of Earth, where she writes about chickens, babies, knitting, gardening, food, photography, and whatever else tickles her fancy on any given day.