I was writing this post last night but I couldn’t finish it. When the news started breaking from Egypt, I became glued to the TV watching news report after report. In these past couple of years I think I have watched more than a life-time share of news! and the problem is there does not seem to be any end in sight!

If your head is pounding from all that is going around, be it the news, work, or the ups and downs of life in general , how about leaving it all behind. Heading to the kitchen and giving yourself a break. Whip up some of this cheesy corn dip and having some quality time with your friends, family or just by yourself ?

My kids love corn in all its shapes and forms. Add melted cheese, tortilla chips then asking them to wait for this to cool down becomes almost unbearable. I try to make my dip a little healthier (you can’t really call this healthy with all the cheese but healthier)by replacing the regular mayonnaise or sour cream with milk thickened by flour and oatmeal. I know the idea might seem outlandish but I promise this tastes even better that the mayonnaise/cream version. Give it a try, you won’t regret it.  You don’t taste the oatmeal here at all, it is here as a thickener and to add more body and texture to the dip. The paprika adds a depth of flavor. The oregano pairs beautifully with the corn,again it is one more layer of flavor that completes the picture without being over powering or dominant. Cover everything with melted cheese and get ready to dig into a corn dip you won’t forget.

Cheesy hot corn dip

6-8 servings

2 tablespoons unsalted butter

1 finely chopped yellow onion

1 red pepper chopped

3 cups corn kernels

2 tablespoons flour

1/4 teaspoon paprika

1/4 teaspoon oregano

pinch black pepper

Salt to taste

2 cups milk

5 tablespoons oatmeal

1/2 cup sharp cheddar cheese, divided

1/2 cup  Monterey Jack cheese, divided

 Preheat the oven to 200 C .

Melt the butter in a pot, add the onions, stir until the onions are soft and tender.

Add the red pepper and cook, stirring for 2 minutes.

Add the corn kernels and stir for 5 minutes.

Add the oregano, paprika, salt and pepper

Sprinkle the flour over the corn and stir for 2-3 minutes.

Add the milk and the oatmeal, cook while stirring over medium heat until the mix thickens (7-10 minutes)

Add half of the cheese and mix until combined

Pour into a baking dish and sprinkle the cheese on top.

Bake until bubbly and golden brown, about 20 minutes.

Serve hot with tortilla chips.

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