In the nearly three years I’ve been hosting book club, I’ve discovered you can never go wrong with a dip. To go with the mango-avocado salad and lettuce wraps al pastor, I spotted a recipe in the June/July issue of Food Network magazine for a Tex-Mex Corn-Onion dip that looked so good.

And then I made a few tweaks. As you know, unless I’m baking I rarely follow a recipe verbatim.

Here’s how I made it…serve with your favorite chips, veggies, whatever you like to dip.

Ingredients:

6 ears of corn, shucked

1 1/4 c. sour cream

1/2 c. Graza garlic aioli (or your favorite mayo)

1 1/2 teaspoons Everything Bagel seasoning

1 teaspoon crushed Calabrian chile peppers or your favorite hot sauce

1 teaspoon red wine vinegar

1/2 teaspoon cumin

1/2 teaspoon chili powder

minced cilantro and Cotija cheese for garnish (optional)

Preheat your oven to 400 degrees. Place the ears of corn on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes, it’ll be charred in spots, which is exactly what you want. When it’s cool enough to handle, cut the corn kernels from the cobs and set the corn aside.

Combine sour cream, aioli, all but 1/2 cup of the corn, seasonings, Calabrian chile, vinegar, plus 1/2 teaspoon salt in a medium bowl and mix well. Transfer to your serving bowl/platter and garnish with the reserved corn, minced herbs (I like cilantro here) and Cotija cheese (if using).

Super easy and SO delicious!