While this featured recipe does not fall into “the super-healthy-new-year’s- resolutions” category you have come to expect for the first Dining In column of the year, it does check all the boxes for what I hope to do more of in 2025: Prioritizing my health. In 2025 — I want to not just improve my diet, but spend more time outdoors, more time moving my body, prioritizing sleep, and logging in a lot of hours with friends and family.
That’s where this recipe comes in. If you’re a regular reader, you know I have used this space before to extol the Ward Pound Ridge Reservation nature preserve. If you have not yet visited, it should go on your 2025 list of things to do. It is a gorgeous 4,315-acre park, the largest in Westchester County, and provides activities for all seasons, including hiking, fishing, horseback riding, cross-country skiing, and our favorite, lean-to camping.
There are 25 lean-to sites, each providing a protective stone three-sided structure, picnic tables and large fire pit with steel grate for cooking. You need to go in person to reserve your site in advance, and starting at noon on your allocated day, the site is yours. We pack tents and coolers, and bring an easy dinner to grill or warm up on the fire, along with instant coffee and pancake mix for breakfast. We arrive with enough time to set up camp and still take a nice hike with Boomer (our dog, who loves to camp and sleep in the tent too), before getting the fire started for dinner.
Recently our camping experience was enhanced by our dear friend Facundo’s jalapeño corn dip, which stole the show. It was made in advance in a gorgeous cast iron skillet, so all we needed to do was throw it on the fire to reheat. The corn chips were the perfect carrier, as they are sturdy and add a great salty crunch to every bite. This dish is colorful, festive, hearty, super flavorful, and as Facundo notes, very easy, as it is all done in one dish. It works as an amazing appetizer, or a hearty side dish to grilled steak or chicken, or even as a taco topping or burrito filling.
I am thinking this belongs at everyone’s Super Bowl party; it’s also perfect for both indoor and outdoor celebrations. You have some time to test it out before the big game. Maybe make your reservations up at Ward for a dress rehearsal over an open flame. Wherever you go, enjoy your time with family and friends; it’s good for your health.
Jalapeño Corn Dip
(Serves 8-10)
Ingredients:
- 4 oz bacon, diced (4 to 5 slices)
- 1T olive oil
- 4 cups frozen regular sweet corn, from 2 (10- to 12-ounce) packages (no need to thaw), or 3½ to 4 cups fresh kernels
- 4 scallions, trimmed and thinly sliced, whites and light greens separated from dark greens
- 4 garlic cloves, finely chopped
- 2 jalapeños, seeded and chopped
- 1t. chili powder, plus more for serving
- 1(4-ounce) can diced mild green chiles
- Salt
- 8 oz cream cheese, cut into pieces
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 lime, halved
- 1½ cups shredded Monterey Jack or pepper Jack cheese (6 ounces)
- Tortilla and/or corn chips, for serving
Directions:
Heat broiler with a rack positioned closest to the heat source. Add bacon to a dry (10-inch) broiler-safe skillet and cook on the stove over medium heat, stirring occasionally, until starting to crisp, five to seven minutes. Using a slotted spoon, transfer bacon to a plate.
Add oil to the skillet. Stir in frozen corn, scallion whites and light greens, garlic, jalapeños and chili powder. Cook on medium, stirring occasionally, until corn is hot and everything starts to soften, three to six minutes. Stir in green chiles and ¾ teaspoon salt; cook for one minute.
Turn down the heat to low. Add cream cheese, mayonnaise, sour cream and juice from half the lime. Cook, stirring constantly, until the cream cheese is melted, about two minutes. Stir in 1 cup of the Monterey Jack until melted, and then stir in the cooked bacon. Taste and add more lime and salt, if desired. Scatter the remaining Monterey Jack on top.
Broil the dip until the top is golden, keeping an eye on it the entire time, 1 to 2 minutes. Remove from the broiler and cool for a few minutes, then sprinkle the scallion greens and more chili powder on top. Serve hot with tortilla chips for dipping.