Cinco de Mayo


Happy Cinco de Mayo!  I was digging into the chest freezer yesterday trying to think of a festive meal and I came out with a bag of frozen corn.  During the summer share I really love the swap box, but you will never see me putting a single ear of corn into that box.  If we don’t eat it, which we usually do, it gets frozen.  I will show you more about that as we get into the fresh summer corn season (I’m drooling as I think about it).  For now, I will show you what I did with this little taste of summer.

I decided on a corn and cheese dip with lots of Cinco de Mayo toppings.  I had put the corn on a plate to defrost overnight.

imageI took out a cast iron skillet and added two types of cheese.

imageI mixed in 3/4 to 1 cup of sour cream.

imageThen mixed in the whole bag of thawed corn.

imagePop the skillet into a preheated 350 degree oven and let it bubble away for 20-25 minutes.  While its melting into deliciousness you can prepare any toppings of your choosing.  We had : cilantro, salsa, ground pork, olives, of course chips for scooping the goodness, and a side of sliced strawberries.  This is an oven to table dish, simple and festive.

imageI hope you all had a great Cinco de Mayo, maybe you treated yourself to a night out?  Enjoy!

*****Just wanted to point out the beautiful flowers I cut for the table tonight and tell you all how excited I am for the fresh cut flower share to start up soon!  sqweeee!*****


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

Leave a comment

Your email address will not be published.