by Kelly J. Larson

Our wonderful daughter, Lindsey, and her husband live in Colorado and are expecting their second son in June. We are planning a Cinco de Mayo themed baby shower for her since we’re all loco about Mexican food, plus it seems appropriate since the little family spent last summer after their college graduations living in Mexico.I’ve been searching Pinterest, Instagram and everywhere for ideas for this future baby fiesta and can hardly wait to see it all to come together soon.

In the meantime, I tried a fantastic recipe from the talented chef Marlee Brady, the face of “I Just Make Sandwiches,” for her elote style corn dip. In Texas, we like to add some heat, so I included jalapeños and red onion to Marlee’s fantastic Mexican Street Corn Dip. Also, her recipe calls for a 12 ounce bag of frozen corn and I somehow ended up with a 16 ounce size, so I upped the ingredients quantity slightly. What a lovely, sweet and hot corn dip that I will continue to make again and again. Thank you, Marlee!

Mexican Street Corn Dip

• 1 bag (16 ounces) frozen corn
• 2/3 cup mayonnaise
• 1/3 cup freshly parmesan cheese
• 1/3 cup cilantro, chopped
• 1/3 cup red onion, finely chopped
• 1 tablespoon Siracha
• 1 lime, juiced
• 1 small jalepeno, finely chopped

Preheat oven to 500 F degrees. Line a baking pan with foil, then evenly spread the corn on it. Keep an eye on it and bake until it’s charred and toasty looking. Remove from oven to cool. In the meantime, chop and measure the remaining ingredients. Mix everything together in a bowl, then serve with tortilla chips.