Spicy And Hot Corn Dip Recipes

SPICY SOUTHERN HOT CORN RECIPE BY TASTY

Steps:

• Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
• Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
• Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
• Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
• Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
• Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
• Enjoy!

HOT SPICY CORN DIP

Steps:

• Preheat your oven to 350 degrees F.
• Melt butter in a 10 inch cast iron skillet over medium high heat (or use a regular skillet if you don't have a cast iron skillet).
• Add onion, bell pepper and jalapeno and sauté for 2 minutes, or until vegetables have slightly softened (stirring frequently). Add garlic and cook until fragrant, about 30 seconds.
• Add cream cheese and stir constantly until melted.
• Add corn, chili powder, red pepper, salt, black pepper and ½ of the shredded cheddar cheese. Stir well to combine.
• If using a cast iron skillet, top the mixture with the remaining cheese. If not, transfer mixture to a baking dish and top with remaining cheese.
• Bake (uncovered) for 13 to 15 minutes, or until hot and bubbly.
• Top with chopped fresh cilantro and serve with tortilla chips.

SPICY CORN DIP RECIPE BY TASTY

Steps:

• Preheat a large heavy-bottomed pan over high heat.
• Brush the corn with canola oil and cook in the pan, turning frequently with tongs, until lightly charred on all sides, 10-15 minutes. Transfer to a cutting board to cool, then cut the corn kernels off the cobs.
• While the corn cooks, preheat the oven to 350°F (180°C).
• Heat 1 tablespoon canola oil in a large, oven-proof pan over medium-high heat. When the oil is shimmering, add the red onion, bell pepper, poblano, and the white and light green scallions. Cook, stirring frequently, until the vegetables are beginning to soften, 4-5 minutes. Add the garlic and continue cooking until fragrant, 2-3 minutes more.
• Remove the pan from heat and stir in the corn kernels, ½ cup Frank's® Buffalo Ranch Thick Sauce, the green chiles, pepper Jack cheese, and half of the mozzarella cheese. Stir to combine, then spread in an even layer. Top with the remaining mozzarella cheese and the chili powder.
• Bake until the cheese is golden brown and the dip is bubbling, 20-25 minutes.
• Drizzle the remaining Frank's® Buffalo Ranch Thick Sauce on top and garnish with the dark green scallions. Serve with tortilla chips.
• Enjoy!

SPICY HOT CORN DIP

Steps:

• In a cast iron skillet (at least 8 inches) melt butter and cream cheese over medium heat and stir until smooth.
• Add in corn, green chiles and jalapeno and stir to combine.
• Add cheddar cheese and stir until fully melted.
• Season with a sprinkle of black pepper and serve hot with tortilla chips!

SPICY AND HOT CORN DIP

Steps:

• Heat oven to 350°F.
• Mix all ingredients except chili powder until blended.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray; sprinkle with chili powder.
• Bake 20 min. or until dip is heated through and top is golden brown.

SPICY CORN DIP

Steps:

• In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!

HOT CORN DIP

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn 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!

HOT CORN DIP WITH JALAPENOS

Steps:

• Preheat oven to 375 degrees.
• Melt butter in a skillet and add onion, corn, and jalapeno. Saute 3 minutes.
• Add garlic and sauté 1-2 more minutes. Remove from heat.
• Add corn mixture to a medium bowl. Let cool slightly and then add all remaining ingredients. Stir to combine.
• Transfer mixture to a baking dish coated with cooking spray. You can use a medium (10-inch) cast iron skillet or an 8-inch square baking dish.
• Bake for 20 minutes or until hot and bubbly.
• Serve with tortilla chips.