Kimchi Corn Queso Dip From The Mythical Cookbook
Who doesn't love dip?
Football season is upon us, and that means one thing: dips. So, I scoured The Mythical Cookbook for a dip to make for a party. I came across a recipe that I had already bookmarked. It's the perfect time to try Kimchi Corn Queso Dip.
As far as The Mythical Cookbook goes, this is a pretty "normal" recipe. There's nothing too crazy going on here. Cheesy corn dip is already a well-established dish in the Midwest. Adding something spicy, like kimchi, just makes sense. But don't let the simplicity fool you—this was excellent.
It was also nice to do a recipe that didn't require much prep or wait time. You can whip up a batch of Kimchi Corn Queso Dip in, like, 15 minutes. First, I chopped up the kimchi and onion, then tossed that in a cast iron pan with some oil and the corn. Josh recommends squeezing as much liquid out of the kimchi as possible, but you can just cook it until the rest of the moisture has evaporated.
Speaking of evaporating, this recipe calls for evaporated milk, which I always forget is A Thing and still don't really understand. What I do know is it helped the cheddar cheese get nice and creamy—though I don't think creaminess was ever in question since Velveeta is also in this recipe.
I put this dip out at a party with a crowd that's a bit iffy on spicy foods, but it still went over very well. Everyone who tried it liked it—including myself. If you're a fellow spicy food lover, you probably won't find this to be very spicy. Kimchi Corn Queso Dip isn't as exciting as Fruity Pebble Pancakes or Orange Chicken Parm, but you'll ever have to worry about bringing the same dip that someone else brought. A fate worse than death.
