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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

Servings: Party Sized. See below.

I came up with this recipe at the end of summer. I took what I call an “inspiration” recipe and Zolafied it so we can enjoy it. It’s really tasty. 

The real lesson I am trying to convey as it relates to blood sugar spikes that come from corn, is that if you are going to eat corn, build fat around it in your recipe. That will keep your blood sugar more steady so you can handle this kind of treat once in a while.  

That’s not a license to start eating corn on a regular basis but it is a way to be able to eat something like this as a treat.  

Ingredients:

• 3 ears of roasted corn*. Or if it’s winter and you can’t get fresh corn, one 15 oz can of corn will work too. I prefer fresh-roasted.  
• 2 oz of diced green chilies (or to taste). That’s about 1/3 of the small can 
• 6 green onions, chopped. Remove roots and chop the white part and the first section of the light green parts 
• 1 cup of sour cream 
• 1/2 cup of mayo. I only buy mayo now that is made with olive oil or avocado oil. The avocado mayo is expensive but it’s way worth it for your health in staying away from too much soybean oil.  
• ½ cup of red bell pepper bits 
• 1 tsp of minced jalapeno (or to taste).  
• 2-3 cups of grated cheddar cheese. I use good cheddar and grate it rather than use the stuff in the bag. How much you put in depends on how much you like cheddar and how thick you want your dip. You can start with two cups and see how it goes.   
• Frito scoops 
• If you have never taken corn kernels off a cob of corn, it’s easy, but be careful. Stand the corn upright on the fat end. Use a sharp knife and cut from top to bottom cutting off the kernels. Keep repeating this process until all corn cobs are cleaned. Toss the cobs.  

Directions:

Put all of the ingredients except the Frito Scoops in a bowl. Stir to combine. Refrigerate until ready to serve.  

Serve in a pretty bowl with Frito Scoops on the side. Be careful not to use too many scoops. If you take a portion and put it on a plate you can reuse your scoop more than once so you don’t eat too many. My max is 5.  

*To roast corn, spray the cleaned ears with olive oil spray. Put in an oven-proof pan and roast at 400 degrees for 15 minutes. Then let cool before cutting off the kernels. You can do this a day ahead and store the corn in a large baggie.   

Enjoy! 

Cheers,