Charlotte's Corn Dip

You're probably going to want to try this. Make a batch and take it to the next party that you're invited to, or make some and invite us over. We'll bring something, too, and we'll catch up.

The Lauterbach family got together again this summer in Columbus, Arkansas, just outside of Hope. When we gather, everybody generally brings too much food. it's pretty much a given. Uncle Dan will tell everybody what the tentative plans are for meals. My cousin Melanie will try to organize a food list and ask people to sign up for things that will fill the menus for the two days that we'll be grazing from those long tables set up in the lodge. Poor Melanie. She might as well be herding kittens. She might as well be trying to nail jello to the wall. She will ask people to bring different things like bottled water, bags of chips, dips, etc., and then out of nowhere, a random family member will say something in the post/thread like, "I'll bring the sweetened condensed milk!" And the rest of us are left thinking, "Whaaaa?"

Charlotte, in a goofy mood.

Anyway, my sister Charlotte was asked to bring her corn dip. I think I've had Charlotte's corn dip before, and I remember that it was pretty good. But these folk were jonesing for the corn dip. Charlotte agreed to bring the corn dip. She even said she would make a larger batch. And she did. And it was good. I mean, I got to taste it. And then it was gone.

So here's the recipe, as she gave it to me:

Corn Dip

Ingredients:

2 or 3 cans of Mexi-Corn, drained

1 cup of sour cream

3/4 cup of mayo

1 bunch of green onions, chopped

2 serrano peppers, chopped

Mix all together, then add these dry seasonings, to taste:

Kick'n Chicken

Tony Chachere's Creole Seasoning

Salt

Pepper

I suggest you serve with tortilla chips or Frito's Scoops. And in the interest of full disclosure, I added 8 oz. cream cheese to mine.

Enjoy!

When you're chopping onions or peppers, be sure to use gloves. You'll avoid having smelling, burning hands and fingers.