Delectables: Mexican Corn Dip
This past week has been ridiculously busy! Between friends visiting, my parents visiting and the holiday, I haven’t had time to do much on my computer (other than start watching // become addicted to New Girl, per recommendation of a friend).
Anyways, I wanted to share some delicious recipes that I made for our 4th of July cookout. For some reason, everyone brought a bunch of Mexican themed dishes (we had hot dogs too!), but I’m not complaining. I LOVE Mexican, so naturally, both dishes I made have a Mexican twist.
I can’t take credit for these, I found the recipes online, but I will say that I’ve gotten pretty good at cooking in the past year. I used to hate it, and never really ventured outside the toaster oven–I was missing out.
First up is Esquites (Mexican Corn Salad) from The Kitchn. This recipe is “advertised” as a salad, but we thought it worked WAY better as a dip. It was gone within the first hour of the party, so next time I am definitely making a double batch. But really, this dip was FANTASTIC. I couldn’t believe it.
However, I did slightly modify the recipe. The recipe calls for one hot pepper (I used a jalapeno) and chile powder, but I think I used a bit more than the recipe called for to make it a little spicier. Especially because the coloring of my dip is a bit darker than the original.
I could have eaten the entire bowl myself.
I also made these Southwest Turkey Meatballs from Skinnytaste and paired it with this Chipotle Ranch Dip from All Recipes. This was the second time I had made this dish and it was also a hit. These are perfect little appetizers and are really quick and easy to make! I got really nerdy and decorated some toothpicks for the holiday with little red pom-poms (ideas and tutorial via A Beautiful Mess). Unfortunately, I don’t have any pictures of this. I’m a new blogger and not used to taking photos of everything yet.
Please share your favorite Mexican recipes with me!