Spicy Corn Dip Judy Recipes

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:

• 1. Add all ingredients to a medium size bowl and mix well. Chill before eating.

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!

SWEET CORN FRITTERS WITH A SPICY AIOLI

Steps:

• Mix aioli ingredients together and store in refrigerator until ready to serve. This will allow the flavors to blend together.
• Heat cooking oil to 350 degrees F.
• Grill the corn on a grill (or cook using preferred method) and cut kernels from the cobs.
• Place kernels in a food processor with the milk, eggs and onion and pulse until fairly smooth but still textured.
• Remove to a large bowl and stir in the chopped scallions, garlic, and cilantro.
• Stir in dry ingredients (flour, cornmeal, salt, sugar, baking powder, coriander and black pepper) into the corn mixture.
• Scoop batter into small golf-ball sized balls and cook in oil until cooked through and deep golden brown, about 3-5 minutes. Place fritters on paper towels to drain.
• Serve with the sauce and enjoy!

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.

FIESTA CORN DIP WITH ROTEL ( PARTY SIZE)

Steps:

• Drain both cans of corn so there isn't extra water in your dip.
• Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
• Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
• It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
• Add 2 cups of shredded cheese, but if you like extra cheese, its fine to add up to 1 cup shredded cheese more. (Most people like to use Cheddar in dips, but you can change the flavors by adding Monterrey Jack or Taco Cheeses)
• Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together.
• If you mix and serve immediately without getting cold, the dip may still be a little soupy.
• If you DO need to mix and serve immediately, simply add some more cheese to counter balance and make a little thicker.
• Cover corn dip and enjoy for up to 3 days, making sure you stir well prior to serving at later times.

SPICY CORN DIP- JUDY

Steps:

• Preheat oven to 350. Melt 1 T butter in skillet. Add corn, salt, pepper and cook over med high heat until kernels develop a deep golden brown color. Transfer to bowl. Melt remaining 1 T butter, add onions, peppers and cook about 5 min. Put in bowl with corn. Add mayo, 1/2 Monterey Jack and 1/2 cheddar. Add cayenne and mix well. Pour into 8 x 8 dish and sprinkle with remaining cheese. Bake until bubbly and golden brown, about 10-12 min. Serve hot.