Going with my new normal, this is a week late but anyway… better late than never.
Gillian and I decided to host a party for the superbowl this weekend, enticing our guests to come from downtown Halifax all the way out to our apartment in the suburbs with an invitation promising American football watching with a real live American and helping me celebrate my 1 month in Canada anniversary. We had 9 people rsvp to say they were coming! Woo hoo. But as the weekend went on, we started to get worried because snow was forecast for Sunday morning and then starting again right around game time.
But we decided to get on with our preparations anyway. As usually I chose to make my aunt Donna’s famous cheesy corn dip. I walked down to Sobey’s in morning snow to pick up ingredients.
I was very disappointed to find that Canadian grocery stores do not offer Mexi-corn (the canned corn with the chopped up bell peppers in it). And surprising half the shelf of canned corn was “Peaches and Cream” — EWWWW!
I found out later that it is not actually peaches-and-cream flavored but rather describes how the corn grows with lighter yellow and darker yellow kernels on the same cob. So I got regular peppers and had to chop them up myself to put in with the corn.
I had another grocery store disappointment when trying to get the appropriate cheese. The recipe calls for shredded colby jack or monterey jack cheese. In the entire shredded cheese section they only had one type of shredded monterey jack cheese and it was a fancy brand that cost $9 for one ~8 oz package (the amount I needed for the recipe). I didn’t feel like spending that much money on shredded cheese so I decided to just get a block of monterey jack and a block of colby. I later regretted this decision when it took me about 5 minutes to get all the cheese shredded.
So, what was supposed to be a really easy recipe ended up taking a lot more work but it turned out fine in the end.
This is what the recipe normally calls for:
1 can Mexicorn
8 oz shredded Monterey Jack or Colby Jack cheese
1 cup real mayonnaise (not miracle whip)
2 jalapenos (chopped)
Don’t be grossed out by the mayonnaise…I absolutely hate mayonnaise and I love this dip. Plus, it’s gluten-free as long as you use gluten-free ingredients to dip into it (I usually go with tortilla chips)!
Just mix everything together except the Parmesan, sprinkle that on top, then bake at 450 degrees for about 40 minutes.
In the end it turned out to be a great party. Everyone made it, despite the snow, and there was lots of yummy food – and lots of great leftovers for Gillian and I to enjoy!