HOT SPICY CORN DIP
Hot, creamy and cheesy corn dip that is deliciously seasoned with a spicy kick!
Provided by Amy
Categories Appetizer
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 274 kcal, Sugar 7 g, Sodium 329 mg, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 26 g, Fiber 3 g, Protein 10 g, Cholesterol 45 mg, ServingSize 1 serving
HOT CORN DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 17
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
Serve this spicy dip with tortilla chips, fresh vegetables, or both! This recipe makes enough for a large party.
Provided by Jodi
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
Nutrition Facts : Calories 99.4 calories, Carbohydrate 4.6 g, Cholesterol 10.4 mg, Fat 8.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 248.5 mg, Sugar 1.4 g
SPICY SOUTHERN HOT CORN RECIPE BY TASTY
Spice up your plain dinner sides with this southern hot corn recipe. It cooks all in one pan for easy cooking and easier cleanup. You can also pair it with chips and eat It as a dip!
Provided by Nichi Hoskins
Categories Appetizers
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
- Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
- Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
- Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
- Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
- Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
HOT 'N SPICY CORN DIP
Make and share this Hot 'n Spicy Corn Dip recipe from Food.com.
Provided by Dommynchristian
Categories < 60 Mins
Time 40m
Yield 20 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 42.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.3, Sodium 34.5, Carbohydrate 4.6, Fiber 0.5, Sugar 0.3, Protein 1.8
SIMPLE SPICY CORN DIP
This recipe comes from my cousin Dana who often whips up this great dip at family gatherings. She buys the ingredients already packaged in appropriate portions and just dumps it altogether at the party. Organic cheese comes in 6oz bags in my market. The only prep involved is cutting some green onions. This recipe makes a large amount but is still great the next day, not that much is ever left over! We like our food spicy but if your taste buds desire replace the jalapenos with green chilies.
Provided by Slatts
Categories < 15 Mins
Time 5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a large bowl and mix thoroughly.
- Cover and refrigerate until ready to serve.
- Serve with corn chips (Frito's).
Nutrition Facts : Calories 260.4, Fat 17.8, SaturatedFat 10.8, Cholesterol 43.5, Sodium 449.4, Carbohydrate 17.6, Fiber 0.7, Sugar 1, Protein 10.6
THE BEST BAKED CORN DIP
This is not hard but really good. Just a little work to roast the peppers and you have an awesome dip. A light char from the roasted poblanos adds so much flavor this which always makes this a crowd pleaser. Just bake and serve with tortilla chips. It is wonderful. It is a nice change from a cheese dip, spinach dip, vegetable dip which I love, but it is just a bit different.
Provided by SarasotaCook
Categories Cheese
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Peppers -- first I like to cut them in half, remove the seeds and ribs and then roast the peppers in a 450 degree oven. Drizzle the olive oil well and place on a cookie sheet covered with foil. Roast 20-30 minutes until slightly charred. They make take longer depending on the size. Remove to a bowl and cover with saran wrap. Let them sit 10-15 minutes. This will allow the skin to just pull off easily. Remove the peppers once cooled, peel off the skin and chop.
- Vegetables -- In a medium sauce pan, melt the butter on medium heat. Add the scallions, onion, garlic, corn and cook until well combined. Then add in the roasted peppers and the jalapeno peppers and cook until well heated through. Just a couple of minutes is all. Not too long to heat up.
- Transfer the vegetables to a bowl and mix with the remaining ingredients. the cheese and sauce and season with salt and pepper to taste and put in a greased oven proof casserole dish. I like to spray with pam or you can just use whatever you have on hand.
- Bake -- In a 350 degree oven, bake the dip 20 minutes until it is bubbly.
- Finish -- I love to top the dish with a spoon of sour cream, salsa, and chopped olives and serve with tortilla chips.
- The yellow dip with bits of green look so pretty with the melted cheese, bright salsa, olives and sour cream. It just makes such a pretty creamy cheesy dip. For me I could eat the whole thing.
Nutrition Facts : Calories 191, Fat 13.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 418, Carbohydrate 14.3, Fiber 1.3, Sugar 1.3, Protein 4.4
SPICY CORN DIP
Make and share this Spicy Corn Dip recipe from Food.com.
Provided by Leahcooks
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- combine butter and cream cheese in the microwave until smooth, stirring frequently.
- add corn and jalepenos to the butter and cream cheese mixture and stir together.
- transfer to a small crockpot to keep warm.
- serve with tortilla chips.
Nutrition Facts : Calories 241.1, Fat 21.5, SaturatedFat 12.5, Cholesterol 61.9, Sodium 197.5, Carbohydrate 11, Fiber 1.8, Sugar 3.4, Protein 3.7
SPICY CORN DIP RECIPE BY TASTY
Here's what you need: corn, canola oil, medium red onion, red bell pepper, poblano pepper, scallions, garlic, Frank's® Buffalo Ranch Thick Sauce, green chile, shredded pepper jack cheese, shredded mozzarella cheese, McCormick® chili powder, tortilla chip
Provided by Tracy Raetz
Categories Appetizers
Yield 10 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 311 calories, Carbohydrate 24 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 8 grams
HOT CORN DIP
"A flavorful hot mixture of vegetables and cheese, this dip is great to share at a party," comments Pam Gauld from Watkinsville, Georgia. "I assemble it in the morning and serve it later."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 180mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CORN DIP
Make and share this Corn Dip recipe from Food.com.
Provided by bunkie68
Categories Corn
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Serve or refrigerate overnight.
- Keeps well.
Nutrition Facts : Calories 354, Fat 30.5, SaturatedFat 12.9, Cholesterol 56.7, Sodium 476.9, Carbohydrate 12.6, Fiber 0.4, Sugar 3.1, Protein 8.9
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