Can you feel it?! CAN YOU FEEL IT?!?!!!!!! It’s Game Day in Nebraska! It’s football season everywhere!! ITS FALL. My gall this time of year gives me the butterflies. Even though I spent the better half of the last decade proclaiming how much I hate football – these days I’ma singin’ a different tune.
To put things in perspective, I went to one (maybe two?) football games during my entire career at UNL. My parents bought me season tickets every year and I only used them for the free Runza coupon on the back (#foodielife). Until recently, the last time I bought a Husker shirt was in 2009 (shout out to The Daily Tay for helping me step up my shirt game). And I couldn’t tell you one person on the Nebraska football roster (In fact, I still can’t – such is life).
But I’m not here to tell you how inept at football I am. In fact, ball is life. BALL IS LIFE. Is that what the kids say? Go Huskers! SPORTS. GO SPORTS. Wow. Anyway, maybe I just like the energy that football season brings. Oh, and the fall! Ahhhh, the fall. I LOVE YOU I LOVE YOU.
Luckily, what I lack in actual football knowledge I excel in football related eating and drinking activities (and Fantasy Football leagues). Dips, meats on the barbey, platters (oh so many platters), sliders, snacks and cocktails – I’ve got that handled. So I’ll leave the “hut-huts” and “go longs” to you and I’ll take care of the food – deal? Deal.
In honor of the start of football season and my alma mater’s first game (GBR!), I whipped up this Street Corn Dip (Cornhusker Dip?! Eh? Eh?) served deliciously hot and bubbly at your living room watch party, or chilled and cheesey at your truck’s trunk tailgate!
The motivator behind this dish is due to my latest obsession with fresh corn off the cob. In the past two weeks, I have made a tortellini soup with fresh corn, corn bread with fresh corn, and now this corn dip because I NEED MORE CORN. Also, what pairs more perfectly with football and the end of bikini season than a cheesey-cheeeesssayyyy corn dip!
- Fresh corn cut off the cob (use 3 cobs of corn)
- 2 packages of cream cheese
- ½ cup sour cream
- 1 or 2 diced jalapenos
- 1 can green chilies
- 1 tsp garlic salt
- 1 or 2 tbsps taco seasoning (I used my homemade seasoning)
- 1 tsp of tajin seasoning
- 1 cup Cheddar Cheese or Mexican Blend
- 1 cup parmesan cheese
- 1 tsp of Cholula or hot sauce of your choice
- Cilantro, garnish
DIRECTIONS: Preheat oven to 350F. Slice the corn off the 3 cobs of fresh corn. Not frozen. Not canned. FRESH. Husk that corn like the true Cornhusker you are. Put corn in a large bowl. Mix with cream cheese, sour cream, 1 ½ of the diced jalapenos (remove seeds), green chilies, garlic salt, taco seasoning, and cheddar cheese. Combine all ingredients until mixed. Transfer mixture and press evenly into a 9×13 inch pan. Top with parmesan cheese, tajin seasoning, remaining jalapeno, and your desired hot sauce. Bake for 20-25 minutes or until hot and bubbly. Garnish with cilantro. Serve with tortilla chips or crackers. Enjoy!
NOTE I: You can also serve cold.
NOTE II: Throw this all in a crockpot on high for 2-4 hours if you don’t feel like getting pans and bowls messy.
Food Gal Al