Mexican Corn Dip Recipes

MEXICAN CORN DIP

Mexican Corn Dip image

For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

2 cups shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips

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.

Nutrition Facts : Calories 330 calories, Fat 26g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 605mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

MEXICAN CORN DIP

Mexican Corn Dip image

Make and share this Mexican Corn Dip recipe from Food.com.

Provided by Engrossed

Categories Cheese

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 (11 ounce) cans Mexican-style corn, drained and rinsed
12 ounces Mexican blend cheese, shredded 3 cups (such as Sargento brand 4-cheese Mexican blend)
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) can diced green chilies, drained
2 ounces diced jalapenos, drained (half of a 4 oz can, add more if you'd like)
2 -3 green onions, chopped, to taste
1 dash Tabasco sauce
salt and pepper, to taste
garlic powder, to taste

Steps:

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

BEST MEXICAN CHEESE CORN DIP EVER

Best Mexican Cheese Corn Dip Ever image

This corn dip has been a really big hit for me. Its easy to make and everyone will ask you for the recipe when you take it to parties or have one of you own. I can't ever escape a party without someone stopping me and asking how to make that "awesome" corn dish. Great for a Picnic too!!

Provided by Marsha D.

Categories Corn

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 (11 ounce) cans mexicorn whole kernel corn, drained
2 cups shredded cheddar cheese
1 (7 ounce) can diced green chilies
2/3 cup green onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3/4 cup mayonnaise
1 (8 ounce) container sour cream

Steps:

In a medium to large bowl, Combine sour cream,mayonnaise and cumin.
Stir well.
Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
Stir with a wooden spoon (are whatever you have) til all is combined.
Cover and chill for 2 hours or overnight.
(overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.

Nutrition Facts : Calories 284.3, Fat 16.3, SaturatedFat 9.6, Cholesterol 45.2, Sodium 497.8, Carbohydrate 27.8, Fiber 3.4, Sugar 2.2, Protein 11.6

MEXICAN STREET CORN DIP RECIPE BY TASTY

Mexican Street Corn Dip Recipe by Tasty image

Here's what you need: cream cheese, Lala® Crema, garlic, hot sauce, lime juice, shredded pepper jack cheese, cotija cheese, jalapeño, red onion, fresh cilantro, frozen corn, kosher salt, freshly ground black pepper, chili powder, tortilla chip

Provided by LALA

Categories Lunch

Yield 8 servings

Number Of Ingredients 15

Ingredients

16 oz cream cheese, softened
¾ cup Lala® Crema, plus more for drizzling
2 cloves garlic, chopped
2 tablespoons hot sauce
2 tablespoons lime juice
2 cups shredded pepper jack cheese, divided
¼ cup cotija cheese, crumbled, plus 2 tablespoons, for garnish
1 jalapeño, seeded and diced
¼ cup red onion, chopped
½ cup fresh cilantro, plus 1 tablespoon, for garnish
4 ½ cups frozen corn, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
tortilla chip, for dipping

Steps:

Preheat the oven to 375°F (190°C).
Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
Bake the dip for 30-40 minutes, until bubbling and hot.
Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
Serve warm with tortilla chips for dipping.
Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 17 grams, Fat 36 grams, Fiber 1 gram, Protein 13 grams, Sugar 7 grams

MEXICAN STREET CORN DIP

Mexican Street Corn Dip image

Great use for sweet summer corn. Serve with tortilla chips.

Provided by Ashley Wellner's Kitchen

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 20m

Yield 10

Number Of Ingredients 9

Ingredients

2 tablespoons salted butter
4 cups frozen corn, thawed
1 medium jalapeno pepper, seeded and diced
1 clove garlic, minced
6 tablespoons crumbled cotija cheese
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1 medium lime, juiced
1 teaspoon chili powder

Steps:

Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 15.2 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 141 mg, Sugar 2.4 g

MEXICAN STREET CORN DIP

Mexican Street Corn Dip image

Mexican street corn dip from Aunt Kay. Serve with chips or in taco shells.

Provided by Amanda Uher

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

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup plain Greek yogurt
2 limes, juiced
3 tablespoons chopped cilantro, or to taste
3 tablespoons butter
5 (11 ounce) cans Mexican-style corn, drained
1 jalapeno pepper, chopped
2 teaspoons chile powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ cup crumbled cotija cheese

Steps:

Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
Transfer to a slow cooker to keep warm.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 71.2 g, Cholesterol 34.4 mg, Fat 12.5 g, Fiber 10.1 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 2577 mg, Sugar 20.6 g

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