Pepper Jack Corn Dip Food

MEXICAN CORN DIP

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.

SLOW COOKER CORN DIP

Steps:

• Grease crockpot (6 quart or larger) with oil.
• Add cream cheese, mayonnaise, Monterey Jack cheese, jalapeno, garlic powder, green onions and mix until partially combined.
• Cover and cook on Low heat for 2 hours, stirring a couple of times during cooking to allow the cheese to fully melt and coat the corn.
• Optional: Stir in some milk, if dip is too thick.
• Sprinkle bacon bits on top or mix it in. Enjoy!

SLOW COOKER CORN AND JALAPEñO DIP

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

{BAKED} PEPPER JACK CHEESE DIP

Steps:

• Preheat oven to 375 degrees
• Melt the butter in a heavy sauce pan
• Add the flour, and whisk to combine
• Let the flour cook for 1 minute
• Slowly whisk in the milk and continue whisking until milk thickens
• Add cheeses and continue to whisk until cheeses are melted and sauce is smooth
• Place into a baking dish and bake for about 15 minutes, or until the top beings to brown
• Enjoy with soft pretzels, chips, or fish tacos

MEXICAN PEPPER CHEESE DIP

Steps:

• Preheat oven to 375°F.
• In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
• Add the jalapeños and the garlic and sauté for 2 more minutes.
• Add the corn and sauté for 5-6 minutes.
• Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper.
• Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
• Serve with your favorite chips!

CONFETTI CORN DIP RECIPE

Steps:

• Combine the cream cheese, sour cream, mayonnaise, garlic powder, and smoked paprika with a mixer on medium speed until fluffy.
• Fold in the corn, pepper jack cheese, orange pepper, tomato, jalapeno, olives, onion, cilantro, and chili powder.
• Refrigerate for 1 hour.
• Serve with chips, and enjoy!

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!

PEPPER JACK OLIVE DIP

Steps:

• Mix cream cheese, chopped black olives, and mayonnaise in a mixing bowl until well combined.
• Fold in shredded pepper Jack cheese until well combined.
• Serve with corn chips.

SLOW COOKER JALAPENO POPPER CORN DIP

Steps:

• Lightly grease a 4-quart slow cooker.
• Add corn, bell pepper, jalapenos, garlic powder, green onion, cream cheese, shredded white cheddar, shredded Pepper Jack, sour cream, salt and pepper. Stir to mix together.
• Cover and cook on LOW for 2 to 2 1/2 hours, stirring after an hour.
• Sprinkle with bacon and cilantro and serve.

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.

PEPPER JACK CORN DIP

Steps:

• Combine all ingredients except for corn chips and additional jalapenos. Spread mixture in shallow baking pan (approx 8x8) or pie dish that has been sprayed with non-stick spray. Top with additional jalapenos to taste. Bake at 350 for about 25 minutes until browning and bubbly. Serve hot 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.

PEPPER JACK CHEESE DIP

Steps:

• Preheat oven to 350. Beat cream cheese until smooth in consistency. Stir in the remaining ingredients and pour into an 8 inch baking dish. Sprinkle with paprika and bake for 20 minutes.