“Did you miss me?”
A long-ago former co-worker used to always ask me that question when he returned from vacation.
I would often tease him by saying, “Were you gone?” even though I had, of course, missed his presence.
If I were to ask you readers the first question, I imagine you might also answer “Were you gone?” and actually mean it. After all, I haven’t been writing this blog for very long, so I likely haven’t built up enough of a following for the lack of a blog to be noticed.
But that’s what happened last week, and I have no excuse. Despite my resolve to write a blog every week, I just plain forgot. My usual writing day was sandwiched between two very busy days of working for the local school district’s technology department, which has been my summertime gig. Open houses at two schools took priority — and most of my energy — and because my schedule was different than previous weeks, I never sat down at the computer and wrote out the recipe that was to be the basis for last week’s musings.
So instead, you get it this week, and a day earlier than usual, since I don’t want to forget again. And luckily, it’s still sweet corn season, since that is the prime ingredient in this yummy dip. I made this as an appetizer for a gathering of friends a few weeks ago after hearing a chef talk about such a concoction on a TV program. That original version was a hot dip, baked in the oven, but since I was taking it to an outdoor gathering, I didn’t want to mess around with heating it. I believe the cold version is just as tasty, but it could certainly be baked until bubbly and brown on top.
Let’s Go For a (Sweet Corn) Dip
8 ounces cream cheese, at room temperature
½ cup mayonnaise
½ cup Greek yogurt (or sour cream, if you prefer)
1 cup finely shredded sharp Cheddar cheese
1 jalapeno pepper, very finely minced
¼ cup chopped red pepper
¼ cup chopped Anaheim pepper
½ cup chopped onion
3 ears sweet corn, cooked (I used the microwave), cut from the cob
¼ teaspoon chili powder
¼ teaspoon seasoned salt
Combine all ingredients. Refrigerate for several hours to let flavors meld. Serve with tortilla chips, corn chips or cornbread crackers.