Friday, September 16, 2016
It's a sad day when fresh corn is almost gone. I love to buy it during the too-short season, but I have a tough time using up a dozen ears. As a result, I usually have at least a few leftover ears of cooked fresh corn in my refrigerator I need to use up. There are lots of ways to use up fresh cooked corn, but I had never tried it in a dip before.
Usually corn dip is baked (and it's fabulous, by the way), but this fresh version is so unique & different than other summer dips. If I were to make it again (cold) - I would eliminate the cheese. You just don't need it. But if you are baking it - by all means, don't forget it.
A friend I work with in my mission is 88 years (young), but has had some recent heart problems. When I bring something to share with everyone, I try to adapt it so she can enjoy it too. "Slimming down" a recipe can be tricky - no salt, no fat, no sugar, etc... I took a chance and put together a small portion for her by eliminating the garlic salt, mayo, sour cream, and cheese. I substituted greek yogurt for the mayo & sour cream - adding just enough to hold it together. Garlic powder instead of garlic salt. I was totally surprised - I preferred the healthy version hands down. It tasted so FRESH and not so heavy. Next time I'll skip all the extras, and feel good about enjoying it.