Shaolin shadowboxing, and the Wu-Tang sword style
If what you say is true, the Shaolin and the Wu-Tang could be dangerous
Do you think your Wu-Tang sword can defeat me?
En garde, I’ll let you try my Wu-Tang style
“Bring Da Ruckus” by Wu-Tang Clan
It’s cheesy, it’s a great snack and it’s full of delicious in-season corn. I have already professed my love for cheese-based dips. Go forth, make it, and thank me later.
Ingredients:
4 ears of corn, kernels cut from cobs
2 tablespoons olive oil
1 tablespoon butter
1 cup onion, minced
1/2 cup red bell pepper, diced
1 jalapeno, stemmed, seeded, and minced
1 tablespoon garlic, chopped
1 cup mayonnaise
1/2 pound Monterey jack cheese, shredded
Directions:
1. Preheat oven to 400° F
2. Place corn on a baking sheet, drizzle with olive oil, season with salt and pepper
3. Roast until brown
4. Meanwhile, melt the butter in a sauté pan, add onions and red peppers, season with salt and pepper
5. Cook for 2 minutes, add corn and cook for 2 more minutes
6. Add garlic and jalapeno, sauté for 1 more minute
7. Remove from heat, add to a large bowl, let cool
8. Add mayo and cheese, stir together
9. Place in a casserole dish and cook until cheese bubbles
If I’ve done my math correctly, that poor corn gets cooked three times!
Fast math…the MIT/Cal Tech education was put to good use.
Mm, sounds delicious. Pretty picture too!
Glad I didn’t have to make the corn dip under the same circumstances that you had to make your blondies!
This sounds great. I have had a similar dip in the past, but lost the recipe. Looks like I will have to use this one the next time. Thanks!!
Leanna: thanks for stopping by, enjoy the recipe.
i love corn. this looks like a yummy dip.
Dina: I too love corn, it is great, although there is an ample amount of cheese, the corn flavor still comes through.
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