Indian Corn Dip Food

INDIAN CORN DIP

Indian Corn Dip image

Make and share this Indian Corn Dip recipe from Food.com.

Provided by weekend cooker

Categories Corn

Time 1h10m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb lean ground beef
1 onion, finely chopped
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) jar salsa
1 (1 lb) box processed cheese, cubed

Steps:

In a skillet, brown and cook ground beef on low heat for 10 minutes, and drain.
Transfer to slow cooker, and add onion, corn, salsa, and cheese.
Cover and cook on low for 1 hour. Remove lid and stir.
Serve with tortilla chips.

Nutrition Facts : Calories 471.6, Fat 27.1, SaturatedFat 14.9, Cholesterol 97.7, Sodium 1996.5, Carbohydrate 26.3, Fiber 3.1, Sugar 10.7, Protein 33.4

HOT CORN DIP

Hot Corn Dip image

Provided by Trisha Yearwood

Categories appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 7

Ingredients

Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping

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.

EASY CORN DIP

Easy Corn Dip image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Two 10-ounce packages frozen fire-roasted corn
Two 4.5-ounce cans chopped green chiles
1/2 cup jarred jalapenos, chopped
1/2 cup jarred salsa
Kosher salt and freshly ground black pepper
3 cups grated Monterey Jack cheese
1/4 cup fresh cilantro leaves
Corn chips, for serving

Steps:

Preheat the oven to 375 degrees F.
Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
Top with the cilantro and serve warm with the corn chips on the side.

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