Ingredients
1 cup sliced Red Onion
2 tsp. Olive Oil
Salt
Pepper
6 Tbsp. minced Green Onion
6 Corn on the Cob or 5-6 cups Corn Kernels
4 Tbsp. Unsalted Butter
1 ½ cups Milk
4 sprigs Thyme
2 Bay Leaf
8 oz. Smoked Gouda Cheese
❃❃Serves 8❃❃
Preparation
Preheat oven to 450 degrees, line baking sheet with foil and spray with
non-stick cooking spray.
Slice red onions, mince green onions and, if using fresh corn, remove corn
kernels from cob.
Roast Onions
Add sliced red onions, 2 tsp olive oil, pinch of salt and pinch of pepper to
sheet pan and roast for 15 minutes.
After the onions have roasted remove from oven, cool and then chop.
Infuse Milk
Place the milk, thyme and bay leaves into a wide sauce pan. If using
fresh corn, using the back of the knife, get as much milk out of the corn cobs
as possible. Put 2-3 of the cobs into the milk and heat on medium
infusing the corn into the milk for 20- 30 minutes.
Remove the cobs, bay leaf and thyme stems. Add infused milk to the
blender.
Corn
In a cast iron skillet melt the butter and add the chopped green onion and corn
kernels. Cook about 1 – 2 minutes softening the onions and warming the
corn. Add a pinch of salt and pepper.
After the onions are soft and the corn is warmed transfer ½ of the mixture to
the blender of milk. Blend until combined into a thick liquid.
Add blended mixture to the remaining corn in the cast iron skillet over medium
high heat. Combine and add in the chopped roasted onions and shredded cheese.
Season with salt and pepper to taste.
Transfer to the oven and bake for 10 – 15 minutes until bubbly. Switch the oven to broil and broil until the top of the dip begins to brown. Remove from oven and serve.