HOT CORN DIP
Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.
Categories main dish
Time 50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.
- In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
- In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined.
- Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!
CORN DIP
This is a cool, refreshing dip that can be served anytime. Serve with chips, crackers or sliced vegetables. Exceptional with Hawaiian bread.
Provided by Becky E.
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h5m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.5 g, Cholesterol 38.4 mg, Fat 23.2 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 9.2 g, Sodium 570.7 mg, Sugar 0.5 g
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.
Nutrition Facts : Carbohydrate 19 g, Protein 3 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 333 mg, Fiber 2 g, Sugar 3 g, Calories 282 kcal, ServingSize 1 serving
HOT CORN DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
- In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
- Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
- In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
- Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
- Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.
EASY CORN DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
- Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
- Top with the cilantro and serve warm with the corn chips on the side.
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