Spicy Corn Dip Food

SPICY AND HOT CORN DIP

Steps:

• Heat oven to 350°F.
• Mix all ingredients except chili powder until blended.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray; sprinkle with chili powder.
• Bake 20 min. or until dip is heated through and top is golden brown.

SPICY CORN DIP RECIPE BY TASTY

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!

SPICY CORN DIP

Steps:

• Preheat oven to 350° F.Heat a large skillet over medium heat. Add butter and sauté the onions, garlic, red bell pepper, and corn until soft and translucent, about 5 minutes. Remove from heat and stir in the cream cheese until combined.Mix the remaining ingredients in a large bowl with the veggies and cream cheese mixture. Taste and adjust seasonings accordingly. Pour the dip into an oven-safe baking dish. Bake for about 20 to 25 minutes, or until the top is golden brown and the edges are bubbling.Serve hot out of the oven with chips or chopped veggies. Enjoy!

SPICY CORN DIP

Steps:

• In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!

SPICY CORN AND CHEESE DIP

Steps:

• Prepare a 2 quart baking dish with nonstick spray.
• Preheat oven to 350°F.
• Heat butter in skillet until melted.
• Add salt, pepper, corn, red pepper, onion, jalapeno, and garlic, and cook, stirring occasionally, until veggies are softened.
• Meanwhile, in a separate bowl, combine cream cheese, mayonnaise, shredded cheese, and cayenne pepper. Mix well.
• When veggies are softened, remove from heat and stir into the cheese mixture.
• Pour dip into prepared baking dish.
• Bake for 30 minutes, until dip is bubbly and brown.
• Serve with tortilla chips!

HOT CORN DIP

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.

SPICY SUCCOTASH DIP

Steps:

• Bring a small saucepan of water to a boil. Add the lima beans and cook, uncovered, until very tender, about 10 minutes. Drain well and cool slightly.
• Heat 2 tablespoons of the oil in a large skillet set over medium-heat. Add the onions and 1/4 teaspoon salt and cook, uncovered, until lightly browned in spots, 8 to 10 minutes. Add the jalapeno and garlic and cook until the jalapeno is tender, 4 to 6 minutes. Remove from the heat and stir in the lima beans and bell pepper. Cool the mixture slightly.
• Place the vegetable mixture in a food processor along with 1 tablespoon of the remaining oil, 2 tablespoons water, the vinegar and 1/2 teaspoon salt. Process until smooth, scraping down the sides of the bowl as needed. Season with additional vinegar if desired.
• Transfer the dip to a small serving bowl. Gently stir together the tomato, corn, remaining 1 tablespoon oil and 1/4 teaspoon salt in a small bowl. Right before serving, stir the parsley into the tomato-and-corn mixture and use a slotted spoon to scoop it on top of the dip. Serve with dippers such as blue corn tortilla chips and vegetables.

SPICY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cream cheese and butter in a microwave safe 9x13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
• Mix white corn and diced jalapeno peppers with the butter and cream cheese.
• Bake in the preheated oven 30 to 35 minutes.

SPICY CORN DIP

Steps:

• 1. Add all ingredients to a medium size bowl and mix well. Chill before eating.

SPICY MEXICAN CORN DIP

Steps:

• Mix all ingredients together.
• Refrigerate overnight if possible.
• Serve with corn chips, such as Frito's.