Cheesy Corn Dip Food

CHEESY BACON CORN DIP

Steps:

• Preheat oven to 350 degrees F. In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to let drain, then chop.
• In a large bowl, combine corn, cream cheese, cheddar, sour cream, chives, and chopped bacon and season with salt. Stir until combined, then transfer to a baking dish.
• Bake until warmed through and cheese is bubbly, 25 to 30 minutes.

CHEESY CORN DIP

Steps:

• In a large bowl, combine cream cheese and salad dressing mix. Stir in the corn, red pepper, olives and jalapeno. Serve with tortilla chips or vegetables.

BA'CORN CHEESE CORN

Steps:

• Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
• Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
• Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

CHEESY CORN DIP

Steps:

• Mix corn, Cheddar cheese, sour cream, mayonnaise, green onions, Worcestershire sauce, and Cajun seasoning together in a large bowl.
• Cover and refrigerate until flavors meld, 4 hours to overnight.

CHEESY CORN SKILLET DIP

Steps:

• Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
• Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.

CHEESY BACON JALAPENO CORN DIP

Steps:

• Preheat oven to 400 degrees.
• In a cast iron skillet or ovenproof skillet, cook bacon over medium heat until crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoons of bacon grease remaining in skillet to grease the pan and add more bacon flavor to the dip. Crumble bacon.
• Combine corn, jalapeno, cream cheese, mozzarella cheese, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
• Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

EASY CHEESY CORN DIP (MILD)

Steps:

• Mix together the sour cream and mayo, then add the red pepper flakes, onion flakes and cumin.
• Then add the cheese and the corn and stir until well coated.
• Refrigerate overnight so the flavors blend.
• Serve with Frito's Scoops.

CHEESY CORN DIP

Steps:

• Heat the oil in a large cast-iron skillet over medium-high heat. Add the corn and cook, turning occasionally, until bright yellow all over and charred in spots. Alternatively, you can cook the corn on the grill. When the corn is cool enough to handle, cut the kernels off the cobs and let them cool completely.
• Meanwhile, combine the cream cheese with the sour cream, mayonnaise, 3/4 cup of the feta, the jalapeño, scallion, cumin, the 1/2 teaspoon chili powder and chopped cilantro in a large bowl. Fold the corn kernels into the dip. Season with salt and pepper. Garnish with the remaining feta, cilantro leaves and chili powder. Serve with blue corn tortilla chips.

CORN DIP WITH CREAM CHEESE

Steps:

• Dump the softened cream cheese, sour cream and mayo into a large mixing bowl.
• Add the salt, pepper, garlic powder, onion powder, smoked paprika and granulated sugar to the bowl.
• Use an electric mixer to whip all of the ingredients together until smooth.
• Add the corn and Rotel to the bowl.
• Stir well.
• Add the shredded cheese, chopped green onions and grated yellow onion to the bowl.
• Stir well again.
• Cover the bowl and place it in the refrigerator for at least 2 hours before serving.
• Serve with chips and/or crackers for dipping.
• Enjoy!

CHEESY BACON AND CORN CRACK DIP

Steps:

• In large skillet, cook bacon 7-10 minutes until crispy. Transfer to a paper towel-lined plate and allow a few minutes to cool.
• Combine all other ingredients in a large bowl. Add bacon when cool. Stir well until everything is combined.
• Chill 1-2 hours or overnight before serving to allow all the flavors to come together.
• Sprinkle with cayenne pepper/chili powder/smoked paprika for some spice, if you like! Serve with tortilla chips.