Hot And Spicy Corn Dip Food

HOT SPICY CORN DIP

Steps:

• Preheat your oven to 350 degrees F.
• Melt butter in a 10 inch cast iron skillet over medium high heat (or use a regular skillet if you don't have a cast iron skillet).
• Add onion, bell pepper and jalapeno and sauté for 2 minutes, or until vegetables have slightly softened (stirring frequently). Add garlic and cook until fragrant, about 30 seconds.
• Add cream cheese and stir constantly until melted.
• Add corn, chili powder, red pepper, salt, black pepper and ½ of the shredded cheddar cheese. Stir well to combine.
• If using a cast iron skillet, top the mixture with the remaining cheese. If not, transfer mixture to a baking dish and top with remaining cheese.
• Bake (uncovered) for 13 to 15 minutes, or until hot and bubbly.
• Top with chopped fresh cilantro and serve with tortilla chips.

HOT CORN DIP

Steps:

• Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
• In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
• Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
• In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
• Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.

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!

HOT CORN DIP

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

HOT CRAB AND CORN DIP

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
• Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
• Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
• Serve with butter crackers or sliced baguette.

HOT 'N SPICY CORN DIP

Steps:

• Preheat oven to 350°. Mix all ingredients until well blended.
• Spread into 9-inch pie plate.
• Bake 20 minutes or until golden brown and bubbly. Serve with crackers.
• Makes 2-1/2 cups or 20 servings.

HOT CORN DIP FROM COUNTRY SINGER TRISHA YEARWOOD

Steps:

• Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish.
• In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
• Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
• Serve the dip warm from the oven with corn chips.

SPICY CORN DIP RECIPE BY TASTY

Steps:

• Preheat a large heavy-bottomed pan over high heat.
• Brush the corn with canola oil and cook in the pan, turning frequently with tongs, until lightly charred on all sides, 10-15 minutes. Transfer to a cutting board to cool, then cut the corn kernels off the cobs.
• While the corn cooks, preheat the oven to 350°F (180°C).
• Heat 1 tablespoon canola oil in a large, oven-proof pan over medium-high heat. When the oil is shimmering, add the red onion, bell pepper, poblano, and the white and light green scallions. Cook, stirring frequently, until the vegetables are beginning to soften, 4-5 minutes. Add the garlic and continue cooking until fragrant, 2-3 minutes more.
• Remove the pan from heat and stir in the corn kernels, ½ cup Frank's® Buffalo Ranch Thick Sauce, the green chiles, pepper Jack cheese, and half of the mozzarella cheese. Stir to combine, then spread in an even layer. Top with the remaining mozzarella cheese and the chili powder.
• Bake until the cheese is golden brown and the dip is bubbling, 20-25 minutes.
• Drizzle the remaining Frank's® Buffalo Ranch Thick Sauce on top and garnish with the dark green scallions. Serve with tortilla chips.
• Enjoy!