The key to keeping life fun is to celebrate all the things… big and small! And in this case, we’re popping the confetti as we bid farewell to the blistering cold and excitedly welcome the longer, warmer days ahead! And to kick things off we made some Summer Fiesta Dip. Isn’t the name perfect for this occasion?! As we’re celebrating the good and sunny days that are coming, we’re dipping our chips into this creamy and sweet, corn-infused concoction that even has a little bit of spice. Whether you’re sitting poolside or having a picnic, commemorate the sunny day season with our Summer Fiesta Dip!
Ingredients
- 1 Fresno chile, divided
- 2 tablespoons unsalted butter
- 3 scallions, chopped, white and green parts separated
- 1 small clove garlic, minced
- 6 ears corn, shucked, kernels cut off
- 1/3 cup heavy cream
- 2 ounces cream cheese
- kosher salt, to taste
- tortilla chips, to taste, for dipping
Directions
Step 1 –Cut 2 thin rounds of the Fresno chile and reserve them for garnish.
Step 2 –Seed and finely chop the rest of the Fresno chile.
Step 3 –In a medium skillet over medium heat, melt the butter.
Step 4 –Add the scallion whites and the garlic to the butter and cook, stirring occasionally, until they soften, about 2 minutes.
Step 5 –Add the corn to the scallion mixture and cook, stirring occasionally, until it is crisp tender, about 6 minutes.
Step 6 –Add the heavy cream and the chopped Fresno chili to the corn mixture and simmer, stirring occasionally, until it thickens, about 2 minutes.
Step 7 –Stir the cream cheese into the corn mixture until it has melted.
Step 8 –Transfer the corn mixture from the heat and season with the salt.
Step 9 –Transfer the corn mixture to a serving bowl and top with the green scallions and the Fresno chile slices.
Step 10 –Serve the dip hot or at room temperature with the tortilla chips.
