Beach Recipe: Cowboy Corn Dip
Southern Recipe Posted by Nealey Dozier.
Like many fellow Southern kids, I spent most of my spring breaks and summers relaxing on the Emerald Coast of Florida. To this day, those annual family trips to the Gulf—be it Sand Destin, Watercolor, or Seaside—still define my criteria for what I consider to be the ultimate beach vacation.
Although the happening spots may have changed over time, I’m quite sure that three sisters’ urges to rebel are still very much the same: as girls, it was all about sneaking into the indoor pool at “The Hilton” or parading ourselves up and down the Elephant Walk. As teenagers, we spent the nights wandering from bonfire to bonfire in hopes of a brief flirtation or a swig of cheap beer. Those few wild years in college meant ditching the chaperones and desperately searching for a half-decent fake I.D.
I can safely assure you that gone are the days filled with drunken midnight swims and underage drinking at Rum Runners. While we still return to our beloved Southern beaches every year, now we make the trek with our own families in tow. Times have definitely changed. Now my days of vacation are spent teaching my spunky niece and nephew how to build the best dribble castle and promising to play mermaid in just “five more minutes.” (But Aunt Nealey, you said that five minutes ago!)
I love watching our beach traditions carry over to the next generation. From our requisite spaghetti supper to the famous crab cakes at Red Bar, and from rainy day poker games to crabbing late into the night, it is so incredible to pass the family memories on. Of course, we could do most of these things anywhere, but the Gulf’s sparkling turquoise water and soft white sand sure doesn’t hurt.
I am headed to Rosemary Beach next week, not for a family trip this time, but for my bachelorette party. I can’t think of a better place to gather with my best girlfriends to celebrate both my past and my future. I’m thrilled to go back in time with my sisters as well as introduce a few newcomers to our beautiful Southern shores. I am sure it will be good clean PG fun, but after a round of red snapper shots, we might be adding a few more secrets to the Dozier family vault! Stay tuned…
Cowboy Corn Dip
Source: Nealey Dozier of Dixie Caviar
Yields: 2 cups
For some reason, my family tends to lower our food standards when at the beach; it’s the one time of year when the grocery cart becomes filled with all sorts of “junk”—cheap white bread, American cheese, gummy snacks, s’mores supplies, and sodas all become fair game!
Every day at lunchtime we drag ourselves away from the water just long enough to devour a ham sandwich and wash it down with an ice cold glass of Coke. There’s always an appetizer on hand for snacking, too. Chips and salsa are no-brainers, but this corn dip is a Dozier family favorite. It’s quick, delicious, and just trashy enough to belong on the Redneck Riviera.
2 (7 ounce) cans Mexicorn, drained
4 ounces pepper jack cheese, grated
4 ounces sharp cheddar cheese, grated
4 ounces cream cheese, at room temperature
1 (4 ounce) can green chiles, drained
1 – 2 jalapenos, seeded and minced (or jalapeno relish, to taste)
1/2 cup sour cream
1/2 cup mayonnaise
Salt and cayenne pepper, to taste
Combine all of the ingredients in a large bowl and mix until combined. (I use my stand mixer fitted with the beater blade.) Refrigerate for a minimum of four hours but preferably overnight to let flavors blend. Taste before serving and adjust seasonings if desired. Serve with Fritos corn or tortilla chips.
Kitchen note: This recipe is open to plenty of variation. Use fresh corn and red bell peppers if you prefer. I always have a jar of Wickles Sub Relish on hand and find it works perfectly for spicing up any dip, not to mention it’s much easier than dicing a jalapeno. Also, this recipe tastes best when you grate the cheese yourself—the waxy packaged shredded cheese just can’t compare.
Enjoy this southern recipe in this collection of our southern cuisine – let’s gather the best southern food ideas for The Southern Coterie cookbook.