Summer means corn and lots of it. I just can’t get enough of this sweet stuff. As a prelude to summer gatherings to come, add a bit of corn to your Cinco menu this year with a warm, gooey dip sure to make your tastes buds sing!
RECIPE:
2 tablespoons olive oil
1 cup fresh or frozen corn
1/2 cup onion, chopped
8 ounces cream cheese
1/2 cup tomatoes, seeded and chopped
Juice of one lime
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1/4 cup salsa
Dash of cayenne pepper
Salt & pepper to taste
METHOD:
1. Preheat oven to 375 degrees and spray an oven safe baking dish with non-stick cooking spray.
2. Heat olive oil in a skillet over medium-high heat. Add in corn and onion. Cook for 5-7 minutes, or until corn is browned and onions are translucent. Remove from heat.
2. Combine corn mixture with all remaining ingredients. Transfer to a greased baking dish. Place in the oven and cook for 18-20 minutes. Until hot and bubbling. 
I’m so making this!!
xo
Kim