Not your Auntie’s Casserole: Chef Nathan Mileski shows you unique Thanksgiving appetizers

How to make an elote-inspire veggie dip and a flavor-packed cranberry salsa on Upper Michigan Today episode 168
Chef Nathan Mileski shows Upper Michigan Today how to make an elote-inspired dip.
Chef Nathan Mileski shows Upper Michigan Today how to make an elote-inspired dip.
Published: Nov. 23, 2022 at 11:56 AM EST
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MARQUETTE, Mich. (WLUC) - It’s the day before Thanksgiving, and Upper Michigan Today has much to be grateful for!

Elizabeth Peterson and Tia Trudgeon share stories of gratitude and a prompt to get you journaling.

The two also update you on the status of student loan repayments, Marquette’s free after 3 winter parking rule, and the Negaunee Miners’ position in the Division 6 state finals.

Gratitude, student loans, winter parking, and the Negaunee Miners.

Plus... Chef Nathan Mileski of Focus Restaurant Concepts (Border Grill and YoopCoop) wants to help you wow your whole family with a unique appetizer for your Thanksgiving dinner.

And you won’t have to feel guilty about overeating this one.

This elote-inspired veggie dip comes together with pureed chickpeas, roasted corn, cotija cheese, lime, and cilantro.

Elote Corn Dip Recipe

-2 lb. Bag frozen sweet corn 1 ea. -28 oz. can chick peas -1 cup Cotija cheese -1 can Hatch hot chili or mild green -2 ea. lime - juiced -1 TB - chipotle or New Mexico chili powder
-1/4 cup fresh cilantro, finely chopped

1. Preheat oven to 450F - place corn on pan and roast until browned (about 10-15 minutes) remove from oven, let cool.
2. Drain chickpeas, purée in food processor until smooth. 3. Combine all ingredients - reserve or garnish with more chili powder, Cotija cheese, and cilantro. 4. Serve with vegetables, tortilla chips, or crackers

Chef Nathan Mileski shows Upper Michigan Today how to make an elote-inspired veggie dip.

For another option that really packs a punch, try this cranberry salsa. It’s sweet, sour, salty, and spicy thanks to the roasted jalapeno, roasted garlic, roasted onions, yellow apples, and lime juice.

This cranberry salsa is sweet, sour, salty, and spicy!

Cranberry Apple Salsa Over Cream Cheese

2 bags fresh cranberries 1/4 cup brown sugar 2 medium onions diced 1 - 3 jalapeño peppers, seeds removed, diced 4 cloves garlic - minced 2 apples, medium dice - green or yellow preferred 1 ea. - lime - juiced
Kosher salt - to taste
1-2 blocks cream cheese

1) Preheat oven to 450F. Bring cream cheese to room temperature.
2) On one sheet pan place cranberries and sprinkle with brown sugar - mix. 3) On a separate sheet pan place onions, jalapeños, and garlic. 4) Place both pans in oven for 10-15 minutes or until cranberries pop begin to melt. The other pan vegetables should be browned. Cool both. 5) Smear cream cheese on serving vessel. 6) Combine cranberries, vegetables, apple, lime juice - season to taste.
7) Spoon salsa over cream cheese.

Serve with baked tortillas, tortilla chips, or crackers.

Of course... a taste test.

Tia and Elizabeth taste-test Chef Nate's cranberry salsa.

You can watch Upper Michigan Today on weekdays at 9:00 a.m. on FOX UP.