Mexican Corn Dip

My friend Cary Collins Acosta gave me this recipe a few years ago. She used plain corn and served it cold. It was delicious. Then my daughter's sister-in-law made it for Christmas last year and served it warm. It was delicious. So this is good any way it's served.

• 3(11 ounce) cans mexicorn whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1(7 ounce) can diced green chilies
• 2⁄3cup  green onion, chopped
• 3⁄4teaspoon  ground cumin
• 1⁄2teaspoon  black pepper
• 3⁄4cup  mayonnaise
• 1(8 ounce) container sour cream

Directions:

1. 1. In a medium to large bowl, Combine sour cream,mayonnaise and cumin.Stir well.
2. 2. Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture. Stir until combined.
3. 3. Cover and chill for 2 hours or overnight or bake until warm and bubbly. Serve with warm tortilla chips.
4. 
   

Creamy Corn

• I made this dish for Thanksgiving this year. Loved the taste and the ease of prep to say nothing of it not taking up space on the stovetop or oven. 

• 5 15-ounce cans corn kernels, drained
• 8 slices cooked and chopped bacon
• 1 c. milk
• 1 tbsp. sugar
• kosher salt
• Freshly ground black pepper
• 1 8- oz. block cream cheese, quartered
• 1 stick butter, cut into tablespoons
• Sliced green onions, for garnish

DIRECTIONS

1. In a 4-quart slow-cooker, add corn, 3/4 of the bacon, milk, and sugar and season with salt and pepper. Stir. Top with cream cheese and butter.
2. Cover and cook on high for 2 hours, stirring well after 1 hour.
3. Garnish with remaining 1/4 of the bacon and green onions and serve.

Easy Chocolate Pecan Toffee

• 1 1/2 c. butter 
• 1 1/2 c. sugar 
• 1/2 tsp. vanilla
• pinch of  salt
• 2 c. semisweet chocolate chips 
• 1/2 c. toasted chopped pecans

Directions:

1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula to keep the mixture from separating. Stir until mixture turns a dark amber, 12 to 15 minutes. Using a candy thermometer, cook until the temperature reaches 285º, or hard crack stage. Toffee mixture should be dark in color and very thick.

2. Pour toffee mixture onto a parchment-lined baking sheet and immediately sprinkle all over with chocolate chips. Let sit 2 minutes until chocolate begins to melt, and then spread chocolate to create a layer on top of toffee.

3. Sprinkle with chopped pecans. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.