Mexicorn Dip Food
MEXICORN CRACK DIP - MEXICORN DIP WITH ROTEL RECIPE
Steps:
- Mix all ingredients until fully incorporated.
- If possible, refrigerate for a couple hours before serving.
- Optional: top with additional chopped green onions.
- Serve with tortilla chips or as a sauce in your favorite taco recipe.
Nutrition Facts : Calories 60 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 197 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN CORN DIP
For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.
Nutrition Facts : Calories 330 calories, Fat 26g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 605mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
MEXICORN DIP
This is so addicting! I got it from a book called Half Baked Gourmet - Party Food. I will have a party just to make this dip. Even my non-cooking sister asked for the recipe and makes it with her friends all the time. The jalapeno sauce is usually with the Tabasco at the grocery store.
Provided by Mariah
Categories Lunch/Snacks
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, combine Mexicorn and mayo.
- Stir to combine.
- Fold in remaining ingredients (except chips).
- Stir until well mixed.
- Cover bowl and refrigerate until chilled. (Can be made ahead - cover and refrigerate up to 2 days.)
- Serve with chips.
Nutrition Facts : Calories 760.1, Fat 55.9, SaturatedFat 19.8, Cholesterol 107.6, Sodium 1998.6, Carbohydrate 49.8, Fiber 0.4, Sugar 10.1, Protein 21
MEXICAN CORN DIP
Make and share this Mexican Corn Dip recipe from Food.com.
Provided by Engrossed
Categories Cheese
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
- Can be chilled 24 hours before serving.
MEXI CORN DIP
I threw this together one Cinco De Mayo for a work potluck. Not only did everyone love it and ask for the recipe, but it won the office dip and salsa contest! Serve with tortilla chips.
Provided by alleycat2277
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8h20m
Yield 24
Number Of Ingredients 11
Steps:
- Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 7.1 g, Cholesterol 15.1 mg, Fat 9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 293.1 mg, Sugar 0.8 g
FAVORITE MEXICORN CHIP DIP
A party favorite anytime! This chilled chip dip is more than addicting and satisfying! Not to mention quick and easy to make.
Provided by [email protected]
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 10
Number Of Ingredients 4
Steps:
- Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 12.9 g, Cholesterol 20.2 mg, Fat 21.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 647 mg, Sugar 3.5 g
AWESOME MEXICORN DIP
This is, without a doubt, THE most requested recipe ever! Took it to a small bridge tournament and was asked for the recipe by more than 30 people! The presentation is beautiful and the taste is outstanding.
Provided by Chef 007GrannyK
Categories Corn
Time 1h
Yield 1-3 quarts, 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and lightly spritz a baking dish with cooking spray.
- Combine all ingredients and place in prepared dish.
- Cook, uncovered, for about 45 minutes or until golden brown on top and bubbly.
- Serve with Scoops (Fritos dipping chips).
- I almost always make a double batch because it's so popular. (I use less Jalapenos...maybe 4 oz for a double batch as I don't care for dishes that are very hot. Cook about 55-60 minutes if doubled).
Nutrition Facts : Calories 305.1, Fat 21.6, SaturatedFat 7, Cholesterol 34.3, Sodium 689.9, Carbohydrate 20.8, Fiber 0.6, Sugar 3.5, Protein 9.7
MEXICAN STREET CORN DIP
Great use for sweet summer corn. Serve with tortilla chips.
Provided by Ashley Wellner's Kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
- Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 15.2 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 141 mg, Sugar 2.4 g
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