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.
I took out a cast iron skillet and added two types of cheese.
I mixed in 3/4 to 1 cup of sour cream.
Then mixed in the whole bag of thawed corn.
Pop 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.
I 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!*****