A recipe is just a suggestion – feel free to add your own touch.

Ingredients – corn:

• 3 ears of fresh corn, husked
• 1 Tab olive oil
• garlic salt
• coarse black pepper
• cayenne pepper

Directions – corn:

1. Preheat oven to 400°.
2. Line a baking sheet with a rim  with foil.
3. Rub oil over each ear of corn.
4. Sprinkle with garlic salt, black pepper and cayenne.
5. Line ears of corn up on prepared baking sheet.
6. Bake for 15 – 20 minutes, turning halfway through.  If not brown enough turn on the broiler – but watch carefully.
7. Set aside to cool.
8. When cool, cut the kernels off the cobs.

Ingredients – dip:

1. 8 oz cream cheese, softened
2. 1/2 c mayonnaise
3. 1 1/2 c (6 oz) Mexican cheese blend (or other finely grated cheese)
4. 1 clove garlic, minced
5. 1/2 c diced chilies (4 oz)
6. 1/4 c chopped chives
7. 1/4 c sun-dried tomatoes, chopped
8. 5 drops Frank’s Hot Sauce (more, depending on how spicy your taste is)

Directions – dip:

1. Preheat the oven to 350°.
2. Cream together the cream cheese, mayo, grated cheese.
3. Add grated cheese, garlic, chilies, chives, tomatoes, and hot sauce.
4. Mix well.
5. Add corn.
6. Place in oven-poof dish.
7. Bake for 20 – 25 minutes, until bubbly and golden brown.
8. Serve with tortilla chips or study crackers like Triscuits.

Serves: 6

Source:  This is a major variation on a recipe in the July/August 2020 issue of Colorado Life