As a child growing up in Iowa, I looked forward to the summer sweet corn season all year long. We would eat corn on the cob until we were almost sick of it and then enjoyed nature's bounty throughout the winter months with frozen corn. Now an adult living in Kansas City with road side farmstands far from reach, I cherish the sweet corn crop even more. Sorry Kansas, your sweet corn doesn't cut the Iowa stuff that is grown in the richest, blackest, most fertile soil in the world. Last week, we were craving the good stuff; however, my patience got the best of me and I bought some from the grocery store. It was pretty good and we didn't complain, but we are really looking forward to hitting up some farmstands when we are back in Iowa this weekend.
For those of you who have corn coming out your ears, or you just want to change you palate up a bit from the traditional corn on the cob, I highly suggest this recipe-- Crazy Corn Nachos. I got the recipe from some family friends, the Schwark's, and am not really sure about it's origins. These nachos are a little rich, cheesy, and not only corny, but crazy good.
Crazy Corn Nachos
1 Bag tortilla chips
1 tablespoon vegetable oil
1/2 cup diced red bell pepper
1/2 cup finely chopped onion
1 cup corn cut off the cob (or you can use frozen if it is not corn season)
4 oz. can diced green chilies
1 cup sour cream
8 oz. softened cream cheese
1-2 teaspoons chili powder
1-2 teaspoons ground cumin
1 pinch cayenne pepper
Salt & pepper to taste
4 slices crisp bacon, crumbled
2 cups shredded monterrey jack cheese
1-2 diced green onions for garnish
Saute red pepper, onion, and corn until soft. Stir in the green chilies. In a bowl, mix the sour cream, cream cheese, chili powder, cumin, cayenne pepper, salt, and black pepper. Fold the cream cheese mixture into the sauteed vegetables. Place your chips on a platter. Cover the chips with sauce, bacon, and cheese. Broil until the cheese is melted and garnish with green onions.
Our corn should be ready this weekend, seester in-law!!ReplyDelete