CHEESY CORN SPREAD
Canned Mexicorn lends a sweet twist to this cheesy crowd-pleaser from Jan Henderson of Smackover, Arkansas.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients; stir in cheese. Sprinkle with sweet red pepper. Cover and chill for 4 hours. Serve with crackers.
Nutrition Facts : Calories 80 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 155mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
YUMMY CHEESY CORN
I know this may seem silly to post this simple recipe, but this corn is soooooo good! I make this at least once a week with a meal and my hubby only likes this kind of corn. Plain corn has gone out the window. This is so easy and yummy. Anyone could make it in a jiffy!
Provided by Sarah in New York
Categories Corn
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in medium skillet and add corn.
- Add salt and pepper and fry for about 5 minutes.
- Add the cheese and stir until it's nice a melted.
- Serve immediately!
- Ohhhh -- it's soooo good!
Nutrition Facts : Calories 373.7, Fat 18.4, SaturatedFat 10, Cholesterol 44.9, Sodium 809.8, Carbohydrate 46.1, Fiber 5.3, Sugar 10, Protein 14.5
BA'CORN CHEESE CORN
This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.9 g, Cholesterol 54.5 mg, Fat 17 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 9.4 g, Sodium 297.9 mg, Sugar 3.8 g
CHEESY CORN SKILLET DIP
Provided by Marcela Valladolid
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
KOREAN CORN CHEESE
A simple and delicious recipe for creamy, gooey Korean Corn Cheese. Minimal ingredients and made in under 20 minutes. Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish. We love it with freshly grilled meat.
Provided by Teri & Jenny
Categories Appetizer Side Dish
Time 17m
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F.
- Combine all ingredients into a mixing bowl and stir together.
- Pour mixture into a lightly greased baking dish.
- Bake for 10 minutes or until mixture melts and bubbles.
- Transfer dish to broiler and broil for 2 minutes or until top is browned.
- Serve immediately.
Nutrition Facts : Calories 331 kcal, Carbohydrate 13 g, Protein 8 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 357 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHEESY CORN DIP
Delicious corn and cheese dip. Addictive. Given to me years ago by a sweet friend. Serve with corn chip scoops.
Provided by MadisonMom
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 4h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 19.4 g, Cholesterol 77.2 mg, Fat 36.2 g, Fiber 1.3 g, Protein 17.3 g, SaturatedFat 17.3 g, Sodium 701.7 mg, Sugar 3.8 g
HOT CORN DIP
Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.
Categories main dish
Time 50m
Yield 12 servings
Number Of Ingredients 16
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!
KOREAN CORN CHEESE
Steps:
- In a large cast iron skillet, add corn, butter, mayonnaise, and sugar. Bring skillet to medium heat and stir contents continuously until butter is melted and corn is evenly mixed in the butter and mayonnaise. Sprinkle salt and pepper and mix in. When the mixture is bubbling and hot, sprinkle the surface with cheese. You can cover skillet with a lid until cheese is melted or you can put the skillet into the oven.
- To finish off in the oven, place skillet in oven. Set your oven to low broil. Watch through oven door carefully and let cheese broil about 3-5 minutes or until the surface turns a light brown. Remove from oven and garnish with fresh scallions. Serve while warm.
Nutrition Facts : Calories 319 kcal, Carbohydrate 26.3 g, Protein 6.9 g, Fat 22.6 g, SaturatedFat 8.4 g, TransFat 0.1 g, Cholesterol 35.4 mg, Sodium 482.6 mg, Fiber 3 g, Sugar 11.1 g, UnsaturatedFat 13.1 g, ServingSize 1 serving
EASY CHEESY CORN DIP (MILD)
My sister-in-law gave me this resume about 10 years ago and it's a hit in my household. Great to serve to kids and adults alike and is perfect (and cheap) for potlucks! This version is VERY mild.
Provided by januarybride
Categories Potluck
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.2, Fat 14.6, SaturatedFat 5.4, Cholesterol 28.5, Sodium 268.5, Carbohydrate 21.9, Fiber 2.4, Sugar 1.7, Protein 7.3
CHEESY CORN DIP
It's impossible to resist the smoky, spicy allure of the corn dish sold by street vendors throughout Mexico and parts of Central America often referred to as simply, "elotes." It commonly consists of roasted corn slathered with mayonnaise and topped with cheese, chile powder and lime. The addition of cream cheese and sour cream turns that winning flavor combo into a delicious dip. Salty, crumbly feta stands in for the more traditional Cotija.
Provided by Stuart O'Keeffe
Categories appetizer
Time 45m
Yield 6 to 10 servings
Number Of Ingredients 13
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.
HOT CORN AND BACON DIP
This creamy Hot Corn Dip is full of crispy bacon bits, spicy pickled jalapeños and three kinds of cheese. With crackers, chips or bread by its side, it'll disappear from the bowl right before your eyes!
Provided by Lindsay
Categories Appetizer
Time 30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine the cream cheese, 1 1/2 cups of colby jack cheese, mozzarella cheese, parmesan cheese, salt, pepper, paprika and garlic powder.
- Add the corn, jalapeños, bacon and green onions and stir to combine.
- Spread the mixture into a 1.5-quart dish, sprinkle with the remaining 1/2 cup of colby jack cheese and bake for 20-30 minutes or until hot and bubbly.
- Serve warm with crackers, chips or bread.
HOT & CHEESY BACON CORN DIP
Loaded with crisp, savory bacon, sweet corn and lots of cheese, this hot & creamy Bacon Corn Dip recipe is sure to please! Serve fresh out of the oven oven with your favorite tortilla chips for a fantastic game-day snack or party appetizer.
Provided by Erin @ Delightful E Made
Time 32m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a mixing bowl, combine the cream cheese, sour cream, garlic salt, chili powder and hot sauce. Cream together well. Stir in the onions, bacon, corn and 1 1/2 cup of cheese. Combine well.
- Spread into the bottom of a baking dish or cast iron skillet. Top with the remaining 1/2 cup of cheese. Bake at 400 degrees for 22-25 minutes.
- Once out of the oven, top with additional bacon and onions for garnish, if desired. Serve warm with your favorite tortilla chips.
Nutrition Facts : ServingSize 1
CHEESY BACON AND CORN CRACK DIP
One bite of this cheesy bacon and corn crack dip and you won't wonder why it's called CRACK DIP! Smokey bacon, corn and cheese are combined to create the absolute perfect cold dip for parties and sports watching! Have the recipe handy, because you'll be asked for it!
Provided by Casey Rooney
Categories Appetizer
Time 1h20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 355 kcal, Carbohydrate 16.5 g, Protein 13.5 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 843 mg, Fiber 1 g, Sugar 3.5 g, ServingSize 1 serving
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