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Sonoma County Gazette
Mexican Corn Dip

Corn is On the Way

Farmers Market RECIPE - Mexican Corn Dip - July 2017

Jun 27, 2017


July is all about picnics, BBQs and eating outdoors with friends and family. The summer crops are starting to come in at Sonoma County'sFARMERS MARKETS. We have been enjoying the sweet stone fruit and cherries but it seems this year we are all craving vegetables! With the harsh winter & spring behind us we can now see and taste the crisp vegetables from our local Sonoma County farmers. There are few farmers growing corn in our area due the need for lots of space and lots of water. Also it attracts all sorts of pests making the corn look as if a few bites have come off it before you ever had a chance to get to it first. Those farmers who do have the space and water to grow this delicious crop are well rewarded with happy patrons at the farmers’ markets and farmstands. Most people love corn especially grilled with butter and salt. 

Corn goes as far back as 7000 to 9000 years ago in Mexico. It travelled north to America through different indigenous people including the Iroquois. When English settlers moved to America they ate lots of hasty pudding and made bread similar to wheat bread from the crop. It is a crop that has been developed over time to give us what we know today. Many people are away that corn is the most GMO and corporate owned crop in our country. According to The Non GMO Project online, “Almost 90% of the corn grown in the United States goes into animal feed and biofuels, while the remainder is processed down into various ingredients such as high-fructose corn syrup and corn starch, or used as the source material to make ingredients such as alcohol and citric acid.” When researching this article I also discovered the best way to avoid GMO corn is to buy Organic or from our local small farmers. 

Mexican Corn Dip


  2 tablespoons unsalted butter

  4 cups corn kernels, roasted

  1 jalapeño, seeded and diced

  3 tablespoons mayonnaise

  2 tablespoons crumbled cotija cheese

  2 tablespoons chopped fresh cilantro leaves

  1/2 teaspoon chili powder

  1 clove garlic, pressed

  Juice of 1 lime



1.  Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. For a more smokey flavor you can grill the corn on the cob on the barbecue with husks on. Then cut the kernels off the cob. Add to your skillet over medium high heat along with the jalapeño cooking to infuse the flavors. 

2.  Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

3.  Serve immediately.


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