Corn And Jalapeño Dip Food

JALAPENO CORN DIP

Steps:

• Mix everything and refrigerate for several hours to let flavors combine. Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa!
• Serve with tortilla chips.

JALAPEñO CORN DIP

Steps:

• Begin by preheating your oven to 375 degrees.
• Spray a 1.5-quart baking dish with cooking spray, set aside.
• To a large bowl, add the cream cheese, pepper jack cheese, corn, chopped jalapeño peppers, salt, garlic powder, and onion powder. Mix with a wooden spoon to combine.
• Spread this mixture into your prepared baking dish and sprinkle the top with some additional pepper jack cheese (about 1/4 cup).
• Bake uncovered for 30-40 minutes or until bubbly and the top is lightly browned. Let rest for a few minutes before serving. Garnish with several slices of jalapeños. Serve with Fritos Scoops.

SLOW COOKER CORN AND JALAPEñO DIP

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

CREAMY JALAPENO CORN

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

JALAPEñO-CORN DIP

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 20 to 25 min. or until dip is heated through and top is lightly browned.

SWEET CORN AND JALAPENO DIP

Steps:

• In large bowl combine cream cheese and sour cream and beat until smooth.
• Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 C of the shredded cheese.
• Fold in the corn and mix well.
• Place mixture into a 9-inch square or comparable sized prepared baking dish(sprayed with non-stick).
• Cover the top with the remaining 3/4 C of the shredded cheese.
• Garnish top with a few sprinkles of taco seasoning.
• Bake at 300 degrees F until cheese is melted and bubbly. (DO NOT OVERBAKE--IT WON'T BE CREAMY).
• Serve hot with tortilla chips.