Easy apps and side dish ideas for The Big Game


It’s time to head back out of the house and get everything you need for The Big Game this Sunday. Maranda got a chance to stop by the Meijer Test Kitchens at Grid70 to get some great ideas for serving up family and friends.

Roasted Poblano Street Corn Dip


  • 5 ears of fresh sweet corn, cut off the cob
  • 2 fresh poblano peppers
  • 4 green onions, sliced thin
  • 1 lime
  • 1 jalapeno, seeded and chopped fine
  • ½ cup chopped cilantro plus 2 tbsp
  • 1 8oz package of Meijer cream cheese, softened
  • ½ cup queso fresco, crumbled
  • ½ cup Meijer sour cream
  • ¼ cup Meijer mayonnaise
  • ½ tsp chili powder
  • 1 tsp Tajin Clasico* seasoning


  1. Roast the poblano peppers over a flame or under the broiler until completely charred. Place in a bowl and cover with plastic wrap and allow to steam for 10 minutes.
  2. Preheat oven to 400F.
  3. Carefully peel the charred skin off of the peppers, remove the seeds and chop finely. Set aside.
  4. In a medium sized bowl, combine cream cheese, sour cream and mayonnaise and blend until smooth.
  5. Fold in corn, roasted poblanos, half of the green onions, jalapenos, the ½ cup of cilantro and chili powder. Season with salt and pepper.
  6. Pour into an 8×8 glass baking dish and bake for 15 minutes or until heated through.

Remove from oven and garnish with remaining green onion, queso fresco, 2 tbsp cilantro and Tajin Clasico* seasoning.

Southwest Flatbread


  • 1 Meijer refrigerated pizza dough
  • ½ cup Meijer salsa verde
  • 1 cup cooked Meijer hot chorizo, cooked
  • ½ cup frozen (thawed) sweet corn
  • 1 cup Meijer shredded Monterey Jack cheese
  • 2 tbsp slices jalapenos (optional)
  • Chopped cilantro (to garnish)


  1. Preheat oven to 400F.
  2. Roll out refrigerated pizza dough on ungreased baking sheet according to package directions.
  3. Spread salsa verde on top as you would pizza sauce.
  4. Top with chorizo, sweet corn, cheese and jalapenos.
  5. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
  6. Garnish with cilantro, slice into bite size pieces and enjoy!

Sweet Tea Chicken Wings with Collard Green Kimchi

24 wings


  • 24 Chicken Wings
  • 6 cups Meijer Sweet Tea
  • 2 pounds Collard Greens, washed and cut into 1 inch pieces
  • ¼ cup Korean Chili Flakes
  • 1/8 cup Fish Sauce (optional)
  • ¼ cup Ginger, minced
  • 1 tbl Garlic, minced
  • 2 tbl Honey
  • 1 cup Daikon Radish, cut in matchsticks
  • 1 cup Carrot, cut in matchsticks
  • 4 each Green Onion, minced
  • Vegetable oil as needed

For the Chicken Wings

  1. Place wings in a container or zip top bag and pour the sweet tea over, marinade in the refrigerator overnight
  2. Next day, drain the wings and pat dry with paper towels
  3. Preheat oven to 375˚
  4. In a large sauté pan add enough oil to come up ¼ inch, place on medium low heat
  5. When the oil is hot, working in batches,  brown the wings until golden brown, about 4 minutes per side then transfer to a baking sheet
  6. Bake the wings for 10 minutes or until cooked through

For the Collard Green Kimchi:

  1. Bring a large pot of water to the boil, cook the collard greens for 1 minute then strain and press out as much water as possible
  2. Combine the collard greens with the Korean Chili Flakes, Fish Sauce, Ginger, Garlic, Honey, Daikon Radish, Carrot and Green Onion, thoroughly mix together
  3. Place in Glass Jars and marinade overnight

To Serve:

Place a layer of Kimchi on a large platter and the lay the hot chicken wings overtop

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