MEXICAN STREET CORN DIP
All the flavors of street corn mixed into the creamiest corn-filled dip. Quick, easy, and so delicious with tortilla chips on the side!
Provided by Tieghan Gerard
Categories Appetizer
Time 30m
Number Of Ingredients 16
Steps:
- 1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt. 2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. 3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat. 5. Mix the mayo and lime juice with a pinch of salt. 6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!
Nutrition Facts : Calories 490 kcal, ServingSize 1 serving
MEXICAN STREET CORN DIP
Steps:
- If using frozen corn, thaw and drain.
- Heat the oil in a large frying pan then add the corn.
- Cook the corn until golden brown and toasted.
- Allow to cool then combine with all the other ingredients and mix well.
- Serve the Mexican street corn dip with tortilla/corn chips and extra lime for squeezing.
Nutrition Facts : Calories 187 kcal, Carbohydrate 24 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 231 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
HOT CHICKEN MEXICAN STREET CORN DIP
I love Mexican street corn. This recipe gives you the deliciousness of Mexican street corn with Chicken and other ingredients to make an awesome dip. It will not last long at your next party or pot luck! It has been approved by my family and relatives. (Some of them like eating it as a casserole instead of a dip)
Provided by Cathie Valentine
Categories Meat Appetizers
Time 45m
Number Of Ingredients 16
Steps:
- 1. Place chicken and a large pot with water. Add salt, pepper, chili powder, garlic powder and onion powder to water. (I use about 1 -2 teaspoons of Salt and pepper and 1 tablespoon of the other 3 spices) Let Boil until chicken is cooked through. Then remove chicken from broth and let cool down in a strainer. Shred chicken when cool.
- 2. In a high powered mixer, food processor or blender; blend 2 blocks of softened cream cheese, 1/2 cup of sour cream, minced garlic, lime juice, hot sauce and 1 cup of shredded cheese. Blend well.
- 3. Transfer mixture to a large bowl. Add the shredded chicken, 2-3 heaping tablespoonfuls of chili powder, the other cup of shredded cheese, the other 1/2 cup of sour cream, corn, the other 1/2 of the crumbled Cotija cheese, jalapeno, red onion and scallion (saving a small amount of green part to garish the top). Use a large spoon to mix well.
- 4. Spray a 9x13 casserole dish with vegetable spray. Place the mixture into the dish. Sprinkle the remaining crumbled Cotija cheese and scallion greens evenly on top. Then sprinkle with chili powder, Bake in a 350* oven for 20 minutes or until cooked through. Serve with tortilla chips
MEXICAN STREET CORN DIP RECIPE BY TASTY
Here's what you need: cream cheese, Lala® Crema, garlic, hot sauce, lime juice, shredded pepper jack cheese, cotija cheese, jalapeño, red onion, fresh cilantro, frozen corn, kosher salt, freshly ground black pepper, chili powder, tortilla chip
Provided by LALA
Categories Lunch
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
- Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
- Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
- Bake the dip for 30-40 minutes, until bubbling and hot.
- Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
- Serve warm with tortilla chips for dipping.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 17 grams, Fat 36 grams, Fiber 1 gram, Protein 13 grams, Sugar 7 grams
HOT CHICKEN DIP RECIPE BY TASTY
Here's what you need: buttermilk, Frank's Red Hot Original, salt, boneless, skinless chicken breasts, flour, vegetable oil, cayenne, brown sugar, garlic powder, paprika, cream cheese, shredded mozzarella cheese, mayonnaise, sour cream, fresh scallions, salt, pickle, tortilla chip
Provided by Tasty
Categories Appetizers
Yield 6 servings
Number Of Ingredients 18
Steps:
- Chicken: In a medium bowl, whisk together buttermilk, Frank's Red Hot Original, and 1 tablespoon salt. Add chicken and fold to coat. Let chicken marinate for an hour. Place a strainer over a bowl and pour chicken into the strainer to quickly drain the marinade.
- Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.
- Heat 3 inches (7.5cm) of vegetable oil in a medium pot to 350ºF (175°C).Working in batches, fry the chicken until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
- In a small pot over low heat, combine ½ cup (120 ml) vegetable oil, cayenne, brown sugar, garlic powder, and paprika. Heat until lightly bubbling, stirring occasionally, then remove from heat. Toss spice oil with chicken in a bowl. Set aside.
- Preheat oven to 350ºF (175°C).
- Dip: In a medium bowl, fold together cream cheese, 1¾ cups (175 g) shredded mozzarella, mayonnaise, sour cream, scallions, and salt. Spread cheese mixture in a skillet. Sprinkle with ¼ cup (25 g) shredded mozzarella. Pile chicken in the center of the skillet, leaving the edges of the dip uncovered. Spoon a little more of the spice oil over the chicken.
- Place skillet in oven and heat for 6-8 minutes, until edges of the dip are bubbling.
- Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!
- Enjoy!
Nutrition Facts : Calories 736 calories, Carbohydrate 29 grams, Fat 54 grams, Fiber 1 gram, Protein 33 grams, Sugar 6 grams
HOT CHICKEN DIP
Try this zippy new dip with tortilla chips! Packed with chicken flavor and mildly spicy, it's sure to be a hit!
Provided by BBADEN
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 48
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 1.3 g, Cholesterol 13.4 mg, Fat 3.3 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 189.7 mg, Sugar 0.1 g
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