Cold Corn Dip Recipes

MEXICAN CORN DIP

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.

MEXICAN CORN DIP

Steps:

• Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
• Can be chilled 24 hours before serving.

COLD CORN DIP

Steps:

• Mix first 4 ingredients in medium bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 1 hour or until chilled.

CRACK CORN DIP

Steps:

• Place all the ingredients in a bowl.
• Give a good stir.
• Refrigerate for 6 hours.
• Serve cold.
• Store covered in the refrigerator for up to 3 days.

OUT-OF-THIS-WORLD CORN DIP

Steps:

• In a large bowl, mix all ingredients except chips.
• Chill two hours to overnight. Serve with Frito Scoops corn chips.

CORN DIP WITH CREAM CHEESE

Steps:

• Dump the softened cream cheese, sour cream and mayo into a large mixing bowl.
• Add the salt, pepper, garlic powder, onion powder, smoked paprika and granulated sugar to the bowl.
• Use an electric mixer to whip all of the ingredients together until smooth.
• Add the corn and Rotel to the bowl.
• Stir well.
• Add the shredded cheese, chopped green onions and grated yellow onion to the bowl.
• Stir well again.
• Cover the bowl and place it in the refrigerator for at least 2 hours before serving.
• Serve with chips and/or crackers for dipping.
• Enjoy!

CORN DIP

Steps:

• In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.

BAKED COWBOY DIP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
• Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
• Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
• Sprinkle green onions over top before serving.

EASY MEXICAN STREET CORN DIP

Steps:

• Brush a griddle or grill with a little bit of oil.
• Add the kernels and the corn on the cob (if using) and grill for around 5 to 6 minutes or until slightly charred.
• If using the corn on the cob cut out the kernels, leaving some clusters together. Save for later.
• In a bowl combine the charred corn kernels with the mayonnaise, sour cream, lime juice, cilantro, chili powder and salt and pepper to taste. Stir to combine.
• Serve and top with the cotija cheese and the corn kernel clusters you cut out from the cob.
• Served hot or crunchy cold
• You can also sprinkle chili powder on top.