Roasted Corn Dip Recipes

ROASTED CORN DIP

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!

ROASTED CORN & AVOCADO DIP

Steps:

• Combine corn and oil in a shallow pan.
• Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
• Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
• Cover and chill at least 8 hours before serving.
• Serve with tortilla chips.

HOT CORN DIP

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!

ROASTED CORN AND AVOCADO DIP

Steps:

• Combine corn and oil in a shallow baking dish. Bake at 400° for 12-15 minutes or until lightly browned, stirring several times. Cool. , Meanwhile, chop 1 avocado and set aside. Mash the other avocado in a bowl; add the lime juice, garlic, onion, jalapenos, salt and cumin. Fold in chopped avocado and the corn. Chill. Serve with tortilla chips.

ROASTED CORN GUACAMOLE

Steps:

• Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

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.

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.