Thursday, July 3, 2014

Happy Independence Day 2014: Street Corn Dip

Sidewalk art outside my local supermarket. Well done Jerod!

As everyone in the world knows, it is Independence Day in America tomorrow. Two hundred and thirty-eight years ago the Continental Congress formally adopted the Declaration of Independence, proclaiming America's independence from Britain. Seeing how strong the pound is against dollar these days, I wonder who has the last laugh, but never mind, we're happy anyway.

To see how proud we Americans are of our country, all you have to do is look around and see the symbols of patriotism that are popping up everywhere. I found two big examples that just sprung up out of nowhere on my everyday route of walking and shopping. If you are an American, your heart can't help but swell with pride when you see these colors fly.

Local Castle Rock artists have partnered with the city's police department to paint nine bridges so far in the city in an effort to curtail graffiti in the area. These artists not only volunteer their talent and time to create works of art like these, but also use donated materials to create them. This one lives on the trail that I walk every morning.


Street Corn Dip

I can't sit by and watch everyone else do red, white and blue posts and me do nothing. Since I think that the white cake with raspberries and blueberries is a bit over done, I thought there might be a market for a savory slant on the red, white and blue theme.

This is just an easy little dip with vibrant flavors that will certainly be a big hit at your 4th of July gathering. No matter how you celebrate, big or small, this Mexican street corn inspired recipe with its bright, spicy flavors will be a welcomed addition.

1 - 8 ounce can corn, drained or 1 cup fresh corn cut off the cob
1 cup mayonnaise
1/2 cup sour cream
4 tablespoons shaved Parmesan,sharp cheddar or crumbled cojita cheese
1 garlic clove, crushed
Zest of 1 lime
1/3 - 1/2 cup of your favorite salsa
Tortilla or corn chips to serve

Mix together corn, mayonnaise, sour cream, Parmesan, garlic and lime zest in a medium size bowl; cover and allow to sit at least 1 hour if possible. Transfer to a serving bowl and top with salsa. Serve with tortilla chips.



I've made several versions of this dip. I sometimes like to grill the corn and add cilantro to change it up a bit. It is also good with chopped green onions, bell pepper or jalapenos. I invite you to use my base and make it your own.

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