School is back in session, fall is right around the corner, and potlucks, game days and tailgating are filling up the calendar. If you are looking for a quick and tasty dish that is sure to please the hungry hordes, look no further. I came up with this recipe at the end of summer one year when I went crazy at the farmers market and bought way more fresh corn than any person could ever need. I’ve tried it with frozen corn kernels as well and it is just as good. With the Ankarsrum slicer/shredder attachment, prepping the ingredients is a breeze. Enjoy!
Sriracha Corn Dip
Prep Time: 10 minutes
Cook Time: 20-25 minutes total
1 tablespoon olive oil
5 garlic cloves, finely minced
6 cups fresh or frozen corn kernels
4 ounces smoked Gouda cheese
12 ounces sharp cheddar cheese
16 ounces cream cheese
2 tablespoons Sriracha sauce, or to taste
Preheat the oven to 350 degrees.
Add the olive oil to a large skillet over medium-high heat. Saute the garlic and corn for 8-10 minutes, until the corn kernels are just beginning to brown.
While the corn cooks, shred the Gouda and cheddar using the Ankarsrum shredder attachment.
Add the remaining ingredients, including the shredded cheeses, and reduce the heat to medium. Cook until the cream cheese is thoroughly incorporated and the Gouda and cheddar are melted.
Add the mixture to a 3 quart oven safe dish. Bake for 10-15 minutes until bubbly and then switch to broil for approximately 30 seconds to brown the top. Serve with chips, pita bread and crudité.