As promised after our family holiday lunch, here is the most simplistic and truly yummy quick cocktail nibble/snack that you can imagine. I made it with corn from the freezer but it would work with canned corn as well or, best of all, make it in the summer with corn fresh from the cob.
As you can see from the image above, this was devoured before I could photograph it but the recipe makes about 2 cups of dip.
2 cups cooked corn kernels
1/2 cup Monterey Jack cheese, diced
2 scallions, finely chopped
1/4 cup sour cream
1/2 to 1 tsp hot sauce, (preferably Frank's for this recipe), according to taste
Combine all the ingredients in a microwave safe bowl. Nuke in the microwave for 2 minutes on high.
Remove and process quickly with an immersion blender to combine melted cheese with other ingredients and to break down the corn a bit. Keep corn chunky though.
Place bowl back in microwave and power on high for an additional minute.
Serve with tortilla chips. Hot but not molten straight from the microwave is the best serving temperature though room temperature works just fine as well.