Corn Dip Two Ways

During my first year of teaching I learned a lot of lessons.  I learned that this thing called teaching was a lot of hard work, and your first year is bananas (especially while getting your masters.)  I also learned that some parents will defend their child to the grave, even when they know the child is wrong.  I learned that it is not fun to have a classroom 200 yards away from the nearest copy machine.  And I learned that one snow day is fabulous, but 8 in a row due to ice will make you crazy!  But one of the most important things I learned that first year was this...Teachers Love Potluck Days!  It's the most amazing feeling to get up and know that you don't have to pack a lunch, because there will be an insane smorgasbord in the teacher's lounge.  While this can really put a damper on the waistline, there is some comfort in knowing that the stress from five different classes to teach, grades being due, and coaching will probably melt most of it off anyway. 

I loved potluck days so much that I would have them periodically in my advisory classroom.  The students would bring in some snacks and we would have lunch together.  The inspiration for this recipe actually came from a dip that one of my students brought in.  She said it was a family secret, but she could tell me the ingredients.  I took mental note and started making my own version at home.  I've been taking it cold to parties for a few years now, and everyone likes it.  I happened to take it to a birthday potluck at work just yesterday.  I saved myself a little at home before I left for work and I'm so glad I did.  The weather is turning colder here in Missouri so yesterday after school I decided to try the dip heated.  I popped my little ramekin in the oven and waited until the time was right.  And let me tell you, I can't believe I didn't try that sooner.  This dip is really good cold, but I can't even begin to describe to you how delicious it is hot.  So try it...soon.  Very soon.  If not it may be sacrilegious.  Don't say I didn't warn you!

Corn Dip
makes about 4 cups
Printable recipe

Ingredients:
2 cans Mexicorn, drained
2/3 cup mayo
1 1/3 cup sour cream
1 bunch green onion
1/4 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 tsp cumin
1/8 tsp cayenne pepper

salt to taste

Directions:

Mix all ingredients together and chill until ready to serve.  The longer it chills the better the flavor will be.  To serve hot, place in an oven safe dish and bake at 375° for 20 minutes or until bubbly.  Serve either hot or cold with corn chips.