Hot Green Chile Corn Dip Food

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CREAMY CORN AND CHILE DIP



Creamy Corn and Chile Dip image

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

6 ears corn, shucked
1 Fresno chile
2 tablespoons unsalted butter
3 scallions, chopped, white and green parts kept separate
1 small clove garlic, minced
1/3 cup heavy cream
2 ounces cream cheese
Kosher salt
Tortilla chips, for dipping, preferably multi-colored

Steps:

  • Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
  • Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

HOT CORN CHILE DIP



Hot Corn Chile Dip image

I haven't tried this yet, but looks so good, I'm putting it here for safekeeping. Recipe courtesy Ree Drummond, from the show The Pioneer Woman, Episode: Make Ahead Marvels

Provided by Sharon123

Categories     Cheese

Time 1h

Yield 6-8

Number Of Ingredients 14

5 ears fresh corn, shucked
1/4 cup butter
2 garlic cloves, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 (4 ounce) cans diced green chilies
1 1/2 cups grated monterey jack pepper cheese
4 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin
tortilla chips or pita bread round, for serving

Steps:

  • Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
  • If serving immediately, preheat the oven to 350 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
  • In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
  • Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

Nutrition Facts : Calories 446.5, Fat 34.1, SaturatedFat 17.2, Cholesterol 81.4, Sodium 896, Carbohydrate 27.4, Fiber 3.9, Sugar 8.8, Protein 12.3

SOUTHWEST CORN & GREEN CHILI DIP



Southwest Corn & Green Chili Dip image

Canned corn,green chilies,jalapenos,green onions, mayo and sour cream. So.... easy. I found this is the Almost Homemade Gooseberry Cookbook, submitted by C.Snodgrass in Rolla, Mo. So easy, and so good. I have made a few Bakinbaby adjustments.

Provided by BakinBaby

Categories     Cheese

Time 15m

Yield 3 cups

Number Of Ingredients 11

2 (11 ounce) cans corn mixed with chopped peppers (drained)
7 ounces green chilies (diced)
6 ounces jalapenos (chopped or drained-reserve juice)
1/2 cup green onion
1/4 cup red bell pepper (chopped)
1 cup mayonnaise
1 cup sour cream
1 teaspoon fresh ground pepper
1 garlic clove (minced)
1 cup monterey jack cheese (shredded)
1 cup cheddar cheese (shredded)

Steps:

  • Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
  • Flavor is better if allowed to set overnight or up to two days.
  • Serve with corn chips.

"5 THINGS" HOT MEXICAN GREEN CHILE DIP



I take this dip to almost every gathering I go to.....and have never had to haul any of it home! It's never had a real name, but when people ask what's in it?/how do you make it?, the response is always the same: "It's so easy. Five things and stir!". You can actually add additional items like diced jalapenos, sliced black olives, etc to make it your own.....but the basic recipe is always a hit! I use the extra hot Rotel to kick it up, but for those who prefer milder flavor, you can use the regular or even 'mild' Rotel. I DO highly recommend Rotel (rather than any other brand of diced tomatoes w/chilis)...there's just something about the flavor that's very unique. Enjoy!

Provided by FolkDiva

Categories     Cheese

Time 40m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 5

16 ounces sour cream
2 1/2 cups of shredded cheddar cheese (any other mexican style cheese or cheese blend works fine)
1 (10 ounce) can rotel diced tomatoes and green chilies
1 (4 ounce) can diced green chilies
1 (1 1/2 ounce) package Knorr vegetable soup mix

Steps:

  • Preheat oven to 350 degrees.
  • In mixing bowl, first combine the sour cream and vegetable soup mix.
  • Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip -- don't fuss over the draining, just what pours out of the can easily).
  • Lastly, add 2 cups of the cheese and stir everything together.
  • Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!).
  • Bake for 30 minutes (or until top is golden and bubbly).
  • Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!

Nutrition Facts : Calories 377.8, Fat 31.8, SaturatedFat 19.3, Cholesterol 91.1, Sodium 1245.4, Carbohydrate 9.8, Fiber 0.5, Sugar 3.9, Protein 14.7

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