Hot Corn Dip Wonton Appetizers Food

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.

HOT CORN DIP WONTON APPETIZERS

Steps:

• Preheat oven to 350° and spray 2 muffin pans with non stick spray. Set aside.
• Add drained corn, celery, onions, jalapeños, mayo and sour cream to a medium mixing bowl. Stir to combine.
• Stir grated cheese into corn mixture, set aside.
• Take two wonton wrappers and lay on top of each other (making a star) then place into muffin pan. Continue with remaining wrappers.
• Add a heaping tablespoon of corn filling into each wonton wrapper.
• Once filled, place in oven and bake for 18-20 minutes or until each wonton is browned and filling is hot and bubbly.
• Remove from oven, add crushed corn chips to the top of each wonton and serve hot.

HOT CORN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
• Bake in the preheated oven 30 minutes, or until hot bubbly