Mom’s corn dip

Looking back at my childhood, my best flashpoint memories are of my parents cooking and hosting at their home. Particularly in the summer months. They have this perfect covered back porch where friendly faces would walk up the stairs with bottles of wine or covered dishes, embrace my parents with smiles on, and get to enjoying the balmy evening together. There would always be music playing and ceiling fans running rapidly until the sun went down. They would eat and drink and laugh, and everyone would gush about my Mom’s cooking, as they should.

While I wasn’t necessarily part of the gatherings directly when I was a kid, I always got to make a plate of food, and participate and experience them as I got older. And eventually, those same gatherings became rooted in me coming back home for a visit, whether it was from college, Columbus or New York, gradually with John in toe each time. The menus were always delicious and included what I’d like to call the “best of” my Mom’s cooking. She has signature dishes like any other cook, but I think hers are actually the best.

I’m very excited to be heading back to their home for a summer visit soon, this time from London. But in the meantime, I had to make one of her signature dishes for our first dinner party, in the summer, at our flat in London.

Mom’s corn dip

What you need

• 4 ears of fresh corn cut off the cob (or 2-11 oz cans of Mexicorn)

• 1 cup sour cream

• 1/2 cup mayo

• 1 lime, juiced

• 1 TSP ground cumin

• Kosher salt, to taste

• Cayenne pepper, to taste

• 1 bunch scallions, chopped

• 1/4 to 1/2 cup cilantro, chopped

• 8 oz cheddar cheese, freshly shredded (I prefer sharp)

How to make it

• As my mom’s original recipe says, combine all ingredients in the bowl, season to taste and serve with tortilla chips :)

• Since tortilla chips in the UK are not impressive to me, I opted to make my own: Cut up flour tortillas in triangles, heat neutral oil in a pan and fry the triangles until golden. Place on a paper towel-lined plate and season with salt while still hot.

Corn dip co-stars in first course with my go-to guacamole