My kids and I are night owls. All year we suffer with getting up early for school, and when summer finally comes, we get into our natural rhythm of staying up late and sleeping in. Christopher has a curfew of midnight, so that means I am awake until he comes home, but then he wants me to "scoop :)", and I like to stay up and have time to visit with him. He is working this summer as a camp counselor at a sports day camp, and the little kids LOVE him. He has to be at work at 8:00am, so he is all kinds of grumpy in the morning. He's off this week for the 4th of July, so he can finally sleep in. He and Elizabeth can play Guitar Hero until the wee hours...
So, I wanted to share this recipe with you...my friend Julie told me about it and said it was delicious. When she told me the ingredients, I thought "yuck". The next week I went to a party and she brought this dip... DELICIOUS!!!
So trust me...it's a good one...and EASY!
Roasted Corn Dip
3 cans shoepeg (white) corn ( about 10-12 oz size)
8 oz. cream cheese (I tried making it with light and it didn't taste as good-just use regular cream cheese)
1/2 stick butter or margarine
1/4 cup chopped jalapenos (can use more-mild to hot-all depends on your taste)
Drain corn and place in a baking dish. Mix in chopped jalapenos. Cut up cream cheese and butter and place on top of corn mixture. Bake at 350 degrees for 30 minutes. Corn will be roasted and cream cheese and butter will be melted. Remove from oven and stir it all together. (You could then put it in a decorative dish for serving if you want) Serve with Fritos Scoops. This stays good even when it gets cold, but you could microwave to re-heat.
So easy! I'll be making this for the 4th of July cookout...let me know if you try it!
EDIT: this is shoepeg corn...