Hot Corn Dip Food

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

HOT CORN DIP

Steps:

• Preheat the oven to 350 degrees.
• Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.
• In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
• In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined.
• Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!

HOT CORN DIP

Steps:

• In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips.

HOT CORN DIP

Steps:

• Preheat oven to 400 degrees. Rub a baking dish or oven-proof skillet with butter.
• In a large skillet over medium-high heat, melt butter until foaming. Add corn, bell peppers, onion, jalapeño, and 1 teaspoon salt and cook until softened, about 7 to 10 minutes. Stir in garlic until fragrant, about 30 seconds. Remove from heat and cool 5 minutes.
• Meanwhile, in a large bowl combine cream cheese, mayonnaise, and sour cream until completely smooth. Stir in half the mozzarella cheese, green chiles, scallions, and chili powder. Carefully fold in corn mixture and season to taste with salt and pepper.
• Spread into prepared baking dish and top with remaining 4 ounces mozzarella. Bake uncovered until hot and bubbly, 20 to 25 minutes. Remove from oven and garnish with scallions and cilantro if desired. Serve hot with tortilla chips.

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.

BJ'S HOT CORN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
• Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
• Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
• Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
• Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

HOT CORN DIP

Steps:

• Preheat oven to 350 degrees.
• Drain corn and tomatoes.
• In a medium baking dish, mix all ingredients together.
• Bake 30 minutes at 350 degrees, or until hot and bubbly.

HOT CORN AND BACON DIP

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the cream cheese, 1 1/2 cups of colby jack cheese, mozzarella cheese, parmesan cheese, salt, pepper, paprika and garlic powder.
• Add the corn, jalapeños, bacon and green onions and stir to combine.
• Spread the mixture into a 1.5-quart dish, sprinkle with the remaining 1/2 cup of colby jack cheese and bake for 20-30 minutes or until hot and bubbly.
• Serve warm with crackers, chips or bread.

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.

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

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.

MEXICAN STREET CORN DIP RECIPE BY TASTY

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!

HOT CORN DIP

Steps:

• First, preheat the oven to 350. In a large bowl, combine 1 cup of Monterey Jack cheese with Parmesan cheese, mayo, and green chilies. Mix everything fully, then pour into a baking dish, smoothing the top flat with a spatula. Add a dash of salt and pepper, then add the remaining 3/4 cup of cheese on the top, and put it in the oven to cook! Cook it for 30-35 minutes until it reaches your desired level of crispiness.