Fiesta Corn Dip Food

FIESTA CORN DIP WITH ROTEL ( PARTY SIZE)

Fiesta Corn Dip with Rotel ( Party Size) image

Fiesta Corn dip recipe with whole kernels of corn, green onions, and loads of Cheddar cheese making the perfect easy and cold large party dip. No fail Mexican party dip that every one is sure to LOVE

Provided by Trisha Haas - Salty Side Dish

Categories Appetizer Recipes Dip Recipes

Time 5m

Number Of Ingredients 6

Ingredients

8 oz sour cream
1 cup mayo
4 green onions- chopped
2 cans of corn - drained
2 cups shredded Cheddar Cheese
16 oz can Rotel (hot or lime jalapeno)

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.

Nutrition Facts : ServingSize 15 people, Calories 211 kcal, Carbohydrate 6 g, Protein 5 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 318 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g

FIESTA RANCH DIP RECIPE

Fiesta Ranch Dip Recipe image

Try this easy Fiesta Ranch Dip Recipe at your next party or gathering. I think you will be surprised how delicious this easy dip is to make.

Provided by Eating on a Dime

Categories Appetizer Dips

Time 5m

Number Of Ingredients 5

Ingredients

1 packet original Ranch Salad Dressing and seasoning mix
16 ounces sour cream
(1) 10 oz can of rotel ((or any canned tomatoes with diced green chilis will work))
1 can corn ((she called for Mexicorn, but I didn't have it and it still tasted great))
3/4 cup shredded cheese

Steps:

Mix all the ingredients in a medium size bowl.
Allow it to chill for one hour.
Serve with your favorite chips.

Nutrition Facts : Calories 159 kcal, Carbohydrate 11 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 299 mg, Sugar 3 g, ServingSize 1 serving

FIESTA CORN DIP

Fiesta Corn Dip image

I first came across this recipe at a friend's bridge party. To give it a little more flair, I added the cilantro and olives. -Shirley Herring, Conroe, Texas

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 5-1/2 cups.

Number Of Ingredients 9

Ingredients

2 cups sour cream
1/2 cup mayonnaise
2 cans (11 ounces each) Mexicorn, drained
2-1/2 cups shredded cheddar cheese
4 green onions, chopped
1/4 cup diced canned jalapeno peppers, drained
2 tablespoons chopped ripe olives
2 tablespoons minced fresh cilantro
Corn chips

Steps:

In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with corn chips.

Nutrition Facts :

FIESTA CORN

Fiesta Corn image

Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don't like heat? Use green bell peppers instead of jalapenos. -Cassandra Ramirez, Bardstown, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/4 cup butter, cubed
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
6 plum tomatoes, seeded and chopped
5 cups fresh or frozen corn
1-1/2 teaspoons salt
Lime wedges, optional

Steps:

In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

MEXICORN CRACK DIP - MEXICORN DIP WITH ROTEL RECIPE

Mexicorn Crack Dip - Mexicorn Dip with Rotel Recipe image

Mexicorn Crack Dip is a corn dip with Rotel and ranch seasonings. With only six simple ingredients, it's an easy corn dip to prepare and easier to eat. Serve at your next party or holiday with a bag of tortilla chips.

Provided by Barbara

Categories Appetizer Snack

Time 5m

Number Of Ingredients 6

Ingredients

15 ounces canned Mexi-corn, drained
10 ounces canned tomatoes with green chilies ((Rotel))
1 1/2 Tablespoons dry ranch mix
1 cup sour cream
1 cup mayonnaise
6-8 green onions, chopped

Steps:

Mix all ingredients until fully incorporated.
If possible, refrigerate for a couple hours before serving.
Optional: top with additional chopped green onions.
Serve with tortilla chips or as a sauce in your favorite taco recipe.

Nutrition Facts : Calories 60 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 197 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

FIESTA CORN

Fiesta Corn image

Make and share this Fiesta Corn recipe from Food.com.

Provided by Sassy Cat

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen corn
nonstick cooking spray
1 teaspoon margarine or 1 teaspoon butter
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 ounces green chilies, canned, diced
smoky paprika

Steps:

Cook the corn according to package directions.
In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine.
Add the onion and bell peppers.
Saute gently, do not let the onion brown.
Drain the corn and return it to the sauce pan.
Add the onions and peppers to the corn.
Add the chilies; and warm through.
Sprinkle with Smoky Paprika and serve.
Serve.

Nutrition Facts : Calories 137.3, Fat 2, SaturatedFat 0.4, Sodium 18.6, Carbohydrate 30.2, Fiber 4.2, Sugar 3.5, Protein 4.6

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