Roasted Corn And Herb Dip Recipes

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ROASTED CORN DIP



Roasted Corn Dip image

Why is Super Bowl week so thrilling? It seriously feels like Christmas is coming.

Categories     appetizers     main dish

Time 20m

Yield 8 servings

Number Of Ingredients 13

4 ears Sweet Corn, Shucked
1 package 8 Ounces Cream Cheese, softened
1 c. Sour Cream
4 whole Green Onions
4 oz. weight Sharp Cheddar Cheese, Grated
4 oz. weight Monterey Jack Cheese, Grated
4 oz. weight Queso Fresco, Cotija, Or Similar Mexican Cheese
1 tsp. Ground Cumin
1/2 tsp. Paprika
1/4 tsp. Cayenne Pepper (more To Taste)
Salt And Pepper, to taste
Juice Of 1 Lime
Several Dashes Hot Sauce

Steps:

  • Holding the corn with tongs, carefully roast them over the burner on your stove. (Or you can use a grill pan or grill them outside if it's not too cold.) When the corn is cool enough to handle, slice off the kernels. To the bowl of a mixer, add cream cheese, sour cream, and green onions. Whip it until it's totally combined. Add the cheeses, cumin, paprika, cayenne, salt, and pepper, lime juice, and hot sauce. Mix again. Then mix in the corn.Cover and refrigerate the dip for at least 2 hours before serving. Option: Sprinkle chopped cilantro and/or jalapenos on top. For another option, place the dip in a baking dish and cover with melted cheese. Bake at 375 until hot and bubbly!Serve with corn chips, tortilla chips, or potato skins!

EASY CORN DIP



Easy Corn Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Two 10-ounce packages frozen fire-roasted corn
Two 4.5-ounce cans chopped green chiles
1/2 cup jarred jalapenos, chopped
1/2 cup jarred salsa
Kosher salt and freshly ground black pepper
3 cups grated Monterey Jack cheese
1/4 cup fresh cilantro leaves
Corn chips, for serving

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.

ROASTED CORN, TOMATO AND GARLIC QUESO



Roasted Corn, Tomato and Garlic Queso image

Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.

Provided by Cindy Rahe

Categories     Appetizer

Time 50m

Yield 8

Number Of Ingredients 12

1 bulb garlic
1 cup fresh corn kernels or frozen corn
1/2 cup grape tomatoes, halved
2 tablespoons olive oil
2 tablespoons finely chopped shallot
Dash salt
1 can (12 oz) evaporated milk
1 can (7 oz) Old El Paso™ diced green chiles
4 oz (half of 8-oz package) cream cheese
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
Food Should Taste Good® chips

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
  • Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
  • While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
  • Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.

Nutrition Facts : ServingSize 1 Serving

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