Chili Corn Dip Recipes

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CORN CHIP CHILI CHEESE DIP



Corn Chip Chili Cheese Dip image

After trying to create a Mexican soup, I ended up with this outstanding dip. My husband and two young children love it, and so do guests at football game days or family gatherings. -Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 4h50m

Yield 8 cups.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
1 cup frozen corn, thawed
3/4 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon chipotle hot pepper sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
Corn chips or tortilla chips

Steps:

  • In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker., Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through., Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.

Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 330mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

HOT CORN CHILE DIP



Hot Corn Chile Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chiles
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving

Steps:

  • Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
  • If serving immediately, preheat the oven to 350 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
  • In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
  • Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

CORN CHILI



Corn Chili image

This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.

Provided by BECCAM

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, diced
1 teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 pound frozen corn kernels
2 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chicken bouillon granules
1 cup water
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups tomato sauce
2 tablespoons tomato paste

Steps:

  • In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 70.9 g, Fat 6.6 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1 g, Sodium 1309.5 mg, Sugar 11.8 g

CHILI DIP



Chili Dip image

I've had this recipe for a long time. It's great for parties and football get-togethers. With just three ingredients, it's very easy to prepare. Serve it hot with your favorite corn chips.

Provided by Judy H

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 10m

Yield 32

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Steps:

  • In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
  • Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 1.5 g, Cholesterol 9.7 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 109.8 mg, Sugar 0.2 g

CHILI CORN DIP



Chili Corn Dip image

This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the Northeast!-Judy Ward, Centereach, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9

2 cans (16 ounces each) whole kernel corn, drained
1 medium onion, finely chopped
1/2 to 1 teaspoon chili powder
1 tablespoon butter
1 cup shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
2 tablespoons sour cream
Pepper to taste
Tortilla chips

Steps:

  • Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted., Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips.

Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY CORN AND CHILE DIP



Creamy Corn and Chile Dip image

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

6 ears corn, shucked
1 Fresno chile
2 tablespoons unsalted butter
3 scallions, chopped, white and green parts kept separate
1 small clove garlic, minced
1/3 cup heavy cream
2 ounces cream cheese
Kosher salt
Tortilla chips, for dipping, preferably multi-colored

Steps:

  • Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
  • Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

CHILI CORNBREAD SALAD/DIP



Chili Cornbread Salad/Dip image

When I take this to a potluck, I always have copies of the recipe with me! There are never any leftovers!

Provided by MizzNezz

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

1 (8 1/2 ounce) package corn muffin mix
1 (4 ounce) can chopped green chilies, undrained
1/2 teaspoon cumin
1/4 teaspoon oregano
1/8 teaspoon sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounce) cans pinto beans, drained
2 (15 ounce) cans whole kernel corn, drained
3 cups chopped tomatoes
1 cup chopped green pepper
1 cup chopped green onion
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • Heat oven to 400*.
  • Prepare corn muffin mix per instructions.
  • Add next 4 ingredients to batter.
  • Spread into 8x8 greased baking pan.
  • Bake for 25 minutes.
  • Cool.
  • Mix mayonnaise, sour cream and dressing mix; set aside.
  • Crumble half the corn bread into a 13x9 dish.
  • Layer with half the beans.
  • Now half the mayonnaise mixture.
  • Half the corn, tomatoes, green pepper, onions, bacon, and cheese.
  • Repeat layers.
  • Cover and refrigerate until chilled.

Nutrition Facts : Calories 405, Fat 16.8, SaturatedFat 8, Cholesterol 34.7, Sodium 596, Carbohydrate 50.8, Fiber 10.2, Sugar 9, Protein 16.4

SOUTHWEST CORN & GREEN CHILI DIP



Southwest Corn & Green Chili Dip image

Canned corn,green chilies,jalapenos,green onions, mayo and sour cream. So.... easy. I found this is the Almost Homemade Gooseberry Cookbook, submitted by C.Snodgrass in Rolla, Mo. So easy, and so good. I have made a few Bakinbaby adjustments.

Provided by BakinBaby

Categories     Cheese

Time 15m

Yield 3 cups

Number Of Ingredients 11

2 (11 ounce) cans corn mixed with chopped peppers (drained)
7 ounces green chilies (diced)
6 ounces jalapenos (chopped or drained-reserve juice)
1/2 cup green onion
1/4 cup red bell pepper (chopped)
1 cup mayonnaise
1 cup sour cream
1 teaspoon fresh ground pepper
1 garlic clove (minced)
1 cup monterey jack cheese (shredded)
1 cup cheddar cheese (shredded)

Steps:

  • Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
  • Flavor is better if allowed to set overnight or up to two days.
  • Serve with corn chips.

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