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YIELD
4
What You Need
- 4 Ears Dandy® Super Sweet Corn, cut from the cob
- 2 Tablespoons Oil
- 4 oz. Diced Roasted Green Chilies, Liquid Drained
- 2 teaspoons Chili Powder
- 2 teaspoons Ground Cumin
- 2 teaspoons Paprika
- 1 teaspoon Kosher Salt
- 1 Cup Plain Greek Yogurt
- 3/4 Cup Mayonnaise
- 2 Cups Shredded Sharp Cheddar
- 4 Each Green Onions, Chopped
- 1 Jalapeno, Diced, Optional
Make It
- In a Saute pan, heat the oil and saute the Dandy® super sweet corn cut from the Cob along with the roasted green chilies till the corn kernels begin to toast and just begin to get golden edges.
- Add to the corn mixture the chili powder, cumin, paprika and salt, mix well. In a small bowl combine the greek yogurt, mayonnaise and shredded cheddar, add the warm roasted corn mixture and fold together, add the chopped green onion and jalapeno, transfer this mixture to an oven proof serving dish and bake for 10 minutes.
- Serve warm with a platter filled with crunchy Dandy® Celery Sticks, Radish Coins and your favorite corn chips for a beautiful and delicious game time snack. This recipe is gluten free and vegetarian.
- Preheat oven to 425 degrees.
Thank you for this tasty recipe, Chef Todd!
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