Corn Dip

There are certain rules about funeral food, some of which I prepared this weekend for the family of my friend and P.E.O. sister, Julie Peacock, may she rest in peace.

If you are preparing food for a reception, then naturally you will want to use your silver platters. You do have silver platters, don’t you? Really, there is no substitute. However, if you somehow missed receiving silver platters as wedding gifts (and if you didn’t I would rethink the guest list) you may substitute glass platters. Clear glass platters. No tinted glass, please.

If, however, you are taking food to the family, the opposite applies. Plastic and/or aluminum foil is preferable. You do not want the family to have to think for even a second about whose platter belongs to who and about having to wash it before returning it. As you can see from the photo, I delivered my corn dip to the family in an aluminum foil pot pie dish. That would be extremely tacky at a funeral reception, but appreciated in a home setting.

The progression of funeral food is also important. If the family has been in mourning for several days and has already had more cheese straws and chicken salad sandwiches than they can stomach, think a little outside the box. But think comforting. So, in this case, I thought corn dip.

Corn dip is a Southern thing. If corn is in season, use it fresh off the cob. If it’s not, canned shoe peg corn is acceptable. Basically, as in all Southern recipes, we take something healthy and turn it into something that is decidedly not. That is our way. Serve this with Frito’s Scoops so you get a precious plenty of dip to every chip.

Corn dip
Author: 
Recipe type: Appetizer
Cuisine: Southern
Prep time: 
Total time: 
Serves: --
 
Corn dip will make you happy.
Ingredients
  • One 15-ounce can white shoe peg corn
  • 1 bunch green onions, thinly sliced and including some of the green part
  • ½ cup mayonnaise
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded Cheddar cheesed
Instructions
  1. Drain the corn and combine the remaining ingredients in a bowl. If the dip looks too dry, add a little more mayonnaise.

4 Comments

  1. Crystal
    CrystalReply
    May 13, 2013 at 4:17 pm

    Hi,
    Thanks for the all great recipes and for all the laughter you have generated in my life. I have a quick question – do you cook the corn before you use it in the dip?
    Thanks,
    Crystal

    • Catherine Mayhew
      Catherine MayhewReply
      May 14, 2013 at 10:52 am

      No, don’t cook the corn. Either straight out of the can or straight off the cob. If corn is in season it should be super sweet.

  2. Danny
    DannyReply
    May 14, 2013 at 6:41 pm

    You gave me this recipe 100 years ago and at the time I thought, who besides me wants to eat corn and mayonnaise? The answer is this: everyone. My mother and sister have replicated it ten thousand times. It is a staple at any Solomon family beach vacation – often made in double or triple batches.
    When I die, I want there to be nothing but corn dip from one end of the reception room to the other. And I want someone to drop a few fritos full in my coffin, to send me off in style.

  3. Catherine Mayhew
    Catherine MayhewReply
    May 14, 2013 at 6:57 pm

    Bad Mommy (me). I made a double batch so that I could send 2/3 of it to the Peacock household and keep 1/3 myself. Plus Fritos Scoops were “buy one, get one free” at my beloved Publix so I scored a bag for myself.

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