Baked Cheesy Corn Dip

 Another Sunday Funday recipe!

Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

8 ounces cream cheese, softened

1/2 cup sour cream

1 cup grated Parmesan cheese

1/2 cup grated pepper jack cheese

4 cups corn

4 ounces dices green chiles

2 cloves garlic, minced

Salt and pepper

1 t paprika

8 slices crispy cooked bacon, crumbled

4 green onions

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, stir together softened cream cheese with sour cream, grated cheeses, corn green chiles, garlic, salt, pepper and paprika. 

3. Spread into a casserole dish and bake uncovered for 30 minutes. Remove from heat and top with crumbled bacon and diced green onions.

Corn and Black Beans

 Great addition for the Burrito Bowls!

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained and rinsed 

Olive oil

1/2 t chili powder

1/2 t smoked paprika

Salt and Pepper

1. Heat olive oil in a skillet over medium heat. 

2. Add black beans, corn, chili powder, smoked paprika, salt and pepper. Stir together and sautee for 10 minutes or so until the corn is grilled.

Heirloom Tomato Galette with Caramelized corn, Shallots and Herbed Goat Cheese

Farmer's market bounty of heirloom tomatoes inspired this recipe. 

Dough

1/2 cup salted butter

1 1/2 cups all purpose flour

Pinch of salt

Pinch of sugar

1/2 cup cold water (approximately. You don't want the dough too wet but also not crumbly)

Filling

Shallots, thinly sliced

2 - 3 cloves garlic, minced

6 ounces herbed goat cheese, softened

2 - 3 sweet corn ears, kernels cut off

Fresh basil, chopped

Pinch of brown sugar

3-4 heirloom tomatoes sliced (or a mix of different color cherry tomatoes)

Olive oil

3 T Butter

Salt and pepper

Balsamic reduction (optional)

1. Preheat oven to 375. Prepare dough. Using a handheld cheese grater, grate butter into a small bowl, then freeze for 10 minutes.  While butter freezes, combine flour, salt and sugar in a large mixing bowl.

2. Whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water. One T  at a time, add water until dough takes shape. Gather dough in a ball, wrap in plastic wrap, and refrigerate for 45 minutes until dough is firm. 

3. While dough chills, combine shallots and butter. Saute over medium-high flame until shallots are  lightly caramelized (approx. 5 minutes). 

4. Stir in a pinch of brown sugar and continue to cook scraping the bottom of the pan frequently until the onions are caramelized. Add the corn and cook another five minutes or until the corn has browned lightly and caramelized. Remove from the heat and stir in the basil. Season with Salt and Pepper.

5. Remove dough from fridge. Flour work surface and roll the dough to about 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.

6. Spread the goat cheese over the dough leaving a 3 inch border around the edges. Spread most of the corn and onion mixture over the goat cheese. Layer the tomato slices over  over the corn. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Add the rest of corn and onion mixture. 

7. Fold the edge of the dough over the tomatoes, Brush the crust with the beaten egg. 

8. Bake at 375 for 45-55 minutes or until the crust is golden and tomatoes are lightly charred. Allow to cool 5 minutes and then slice and serve with a drizzle of balsamic reduction if desired.