Does anyone else get fall-cleaning fever? I’ve suddenly found the itch to sweep out all the summer pollens and dusts out of the house and start fresh with the impending change of seasons. I already catch myself daydreaming about pumpkin pie and burnt orange leaves and carving pumpkins and halloween. And then I open my eyes and step outside… to 80 degree DC-in-September-feels-like-its-still-July weather. And instead of pumpkins at the farmers market, there are bushels of corn.

I happened to get an amazing deal on corn at the farmers market this week, cheap enough that I somehow ended up trying to avoid awkward stares as I staggered down the street with bags full to bursting. The good thing is you can toss corn in almost anything for a touch of something sweet– corn on salads, corn chowder, and corn fritters have all been made this week. This dip was taken to an end of summer potluck, and made quite an impression. I made the dip at home, covered it, and then baked it at the potluck so it came out hot and gooey.

A few tips: I chose to add half a habanero pepper to balance out the sweetness of the corn, but feel free to substitute jalapeno or just a dash of cayenne depending on taste. Also, grilling the corn would do wonders to bring out more flavor in the corn, but browning it in a pan did the trick just fine.

Thanks to Kevin from Closet Cooking for the photo since my camera has mysteriously lost its charger. The recipe is liberally adapted from his hot corn dip.

Roasted Corn Dip

Total time: about 30 minutes.

• 2 tablespoons butter
• 2 cups corn kernels (from 2 ears corn)
• 1/2 cup yellow onion (chopped)
• 1/4 cup red bell pepper (chopped)
• 1/4 cup chopped green onions (green and white parts)
• 1/2 a habanero pepper (chopped)
• 2 cloves garlic (chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 cup cider vinegar
• 2 handfuls of sharp cheddar cheese (grated)

In a pan, melt one tablespoon of butter and add the corn. Saute until the corn starts to turn golden brown, a little over five minutes. Set aside.

In a separate small pan, melt another tablespoon of butter and add the onion and pepper. Saute until the onions are soft, about two minutes. Add the green onions, habenero and garlic and saute until softened, about 2 minutes.

Pour the sauteed vegetables in a food processor or blender with the vinegar, mustard and salt, and pulse for about 30 seconds, until coarsely blended.

In a small pyrex or ramekin, mix together the corn, blended vegetables, and one handful of grated cheese. Top with another handful of grated cheese. Bake uncovered in a 350 degree oven until golden brown on top, about 10 minutes. Serve with corn chips or pretzels.