Sunday Supper: Southwestern Corn Dip

Football weekends have a rhythm now. The picks are in, the couches are claimed, and the game-day table has become a weekly tradition across Moore County. The Larder has covered jalapeño poppers, potato skins, and spinach artichoke dip over the past few weeks, and all three have one thing in common. They need an oven, and they need a little attention.

This week, we are adding a teammate who shows up ready to play with no warm-up required.

Southwestern corn dip is built almost entirely from things that live in the pantry and the refrigerator door. There is no skillet, no preheating, and no timer. You open two cans, stir everything together in one bowl, and you are done in about 15 minutes. That leaves you free to do the important things on game day, like arguing about the second-half play-calling.

The flavor is creamy, cheesy, and lightly sweet from the corn, with a little garlic, a little green onion, and just enough chili powder to give it a Southwestern kick without taking over the table. It is the dip that people hover around, and it is very hard to walk away from once you have started scooping.

A Few Things Worth Knowing First

Drain the corn well. Southwest corn is usually corn mixed with bits of red and green pepper, and it comes packed in liquid that will thin out the dip if too much of it makes it into the bowl. Pour it into a strainer and give it a good shake, or press it gently with a spoon. Every bit of moisture you leave behind is a bit of creaminess you keep.

Shred the cheese yourself if you can. Mild cheddar lets the corn and chili powder do the talking, and freshly shredded cheese blends into the mayonnaise and sour cream more smoothly than the pre-shredded kind. Pre-shredded works fine in a pinch, so do not let it keep you from making the dip.

Spring onions are the same thing as green onions, and you can use both the white and green parts. Chop them fairly fine so every scoop gets a little bite.

Give it a little time. The dip is good the moment it is mixed, but it is better after it has rested in the refrigerator for 30 minutes or so. The garlic and chili powder settle in, and the flavors come together.

Southwestern Corn Dip

• Serves: 6 to 8 people
• Prep time: 15 minutes

Ingredients

• 2 cans Southwest corn, drained
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups mild cheddar cheese
• 3 stalks spring onions, chopped
• 1 tablespoon minced garlic
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

Open the corn and drain off the juice. Place the corn in a medium bowl and add the mayonnaise and sour cream.

Add the chopped spring onions and cheddar cheese. Stir well.

Add the chili powder, minced garlic, salt, and pepper. Stir well.

Serve with potato chips or tortilla chips.

To serve warm, heat in the microwave for one minute, then mix well.

Cold or Warm? Both Are Winners

Served cold, straight from the refrigerator, this dip is creamy, crisp from the corn, and refreshing next to spicier snacks on the table. Served warm, the cheese softens, and the whole bowl turns a little cozier and more comforting, which is just right for a cooler evening game.

If you go the warm route, remember to stir after microwaving. One minute is enough to warm it through, but the heat is not always even, and a good stir brings everything back together.

Because this dip is built on mayonnaise and sour cream, it should not sit out on the counter through an entire game. A good rule is to keep it out no longer than two hours. For a long afternoon, set the serving bowl inside a larger bowl of ice, or keep half the dip in the refrigerator and refill the bowl as it empties. Your guests will never know the difference, and the dip will taste just as good in the fourth quarter as it did at kickoff.

What to Serve It With

Potato chips and tortilla chips are the classic partners, and they are worth choosing carefully. Ridged or kettle-style potato chips are sturdy enough to carry a generous scoop, and thick tortilla chips do the same job with a salty crunch. A few other options for the table:

• Scoop-shaped corn chips, which hold more dip per bite than any other chip.
• Pretzel crisps, whose salty snap is a great match for the creamy, cheesy dip.
• Celery sticks and sliced bell peppers for a lighter dipper.
• Toasted baguette slices for anyone who wants a more substantial bite.

Any leftovers are a bonus. A spoonful on a baked potato or tucked into a quesadilla makes a very good Sunday lunch.

Make It Ahead

This is one of the easiest dips to make in advance. Mix it up the night before, cover it tightly, and refrigerate. Give it a good stir before serving, and it will be ready to go at kickoff with no last-minute work. For a little extra heat, fold in a diced jalapeño or swap the mild cheddar for pepper jack.

If you have not checked in on Beat the Doc, now is a good time. Dr. Bryant Morton is making his college football picks each week, the leaderboard is live, and a $600-plus Lynchburg prize package awaits whoever is still standing at the end.

The Larder will keep the game-day recipes coming, the Doc will keep making picks, and Moore County will keep watching both. Grab a bag of chips, dig in, and enjoy the game!