Cheesy Buffalo Corn Dip (Edit recipe)

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Break out the chips y'all, there's a new dip on the block! Loads of veggies and fresh corn, simmered in a Maizly Corn Milk & Cream sauce until rich and thick. Finished with heaps of cheese, buffalo sauce, blue cheese dressing, feta, and greens. Quick, ridiculously cheesy, and so delish.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

23

Serves: 4

Ingredients

1 whole Corn Tortilla Chips, I used the blue ones!
0.25 cup Butter, Unsalted
4 cloves Garlic, crushed & minced
0.5 tsp Red Pepper Flakes
3 whole Red Finger Chile Pepper, I had the green ones!
1 whole Yellow Onion, diced
1 whole Bell Pepper, Not green, diced
2 whole Sweet Corn, I used Peaches & Cream. Stripped from cobs
1 tsp Roasted Garlic and Red Pepper Seasoning - Club House
1 Tbsp Gluten-Free All-Purpose Flour - Primal Palate, heaping Tbsp.
1 cup Cornmilk - Maizly, room temp
0.75 cup Heavy Whipping Cream, room temp
1 cup Aged Cheddar Cheese, white ched, shredded
0.75 cup Monterey Jack Cheese, with jals, shredded
0.333 cup Cream Cheese, Full Fat, room temp
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Pepper, See Recipe

GARNISH

1 whole Dairy-Free Buffalo Sauce - Primal Kitchen, store-bought
1 whole Blue Cheese Dressing, store-bought
1 whole Feta Cheese, crumbled
2 whole Green Onion (Scallion), sliced
0.25 cup Cilantro, approx. Use as much / little as you like

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the butter, garlic, and pepper flakes, in a 12" skillet set to about medium heat. Once heated, let everything sizzle together for 30 + seconds before adding the onion, bell pepper, and long hots. Season with salt & pepper, stir, and let your veggies cook 10 ish minutes, stirring as needed until they're mostly soft.
Stir in your corn along with another good pinch of salt, pepper, and the Clubhouse seasoning. Stir and continue to cook another 5 or so minutes until the corn has softened up a bit. Sprinkle in the flour and stir until combined. Continue to stir and cook another 2 minutes and don't worry if there's flour stuck to the skillet, we'll lift it off with our liquids. After the 2 minutes, whisk together the cream / corn milk & pour a little into the skillet. Vigorously stir, scraping the bottom of the skillet to lift off flour / flavour bits before pouring the remaining liquids in. Wait for your skillet to start bubbling before adding a good pinch of salt and drop in the reserved cob.
Reduce your heat to a simmer and let your dip simmer for 10 - 12 minutes until thick and reduced nicely. Make sure to stir a few times throughout the cook time.
Turn off the heat and pluck out your cob. Stir in the cream cheese, Monterey Jack, and cheddar until cheesy and melty. Taste your cheesy dip and season accordingly with salt / pepper to taste.
Set your skillet onto your table / serving station. Drizzle with corn dip with as much Buffalo sauce as your heart desires followed by a drizzle of your creamy blue cheese dressing. Sprinkle with cilantro, crumbled feta, & green onions and serve it up! Dip to your heart's content!
Remaining dip can be refrigerated in an airtight container for up to 4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	869
Fat:	72 g
Carbohydrates:	26 g
Protein:	39 g
Cholesterol:	133 g
Sodium:	1188 mg
Fiber:	6 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.