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 CORN DIP
This Spicy Corn Dip is easy to make and super addicting. With just a few simple ingredients, you can have a tasty dip perfect for a party or gathering!
Provided by By The Chic Site
Time 40m
Number Of Ingredients 15
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 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
SPICY MEXICAN CORN DIP
Whenever I serve this dip I get requests for the recipe. It's a little spicy because of the jalapenos, but you can adjust it to your taste! Enjoy!!!
Provided by Kim D.
Categories Corn
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together.
- Refrigerate overnight if possible.
- Serve with corn chips, such as Frito's.
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
Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.
Categories main dish
Time 50m
Yield 12 servings
Number Of Ingredients 16
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!
SPICY AND HOT CORN DIP
Spice it up with our Spicy and Hot Corn Dip! With cheese and pickled jalapeño peppers, this hot corn dip is ready to start the party in 30 minutes.
Provided by My Food and Family
Categories Peppers
Time 30m
Yield 24 servings (dip only), 2 Tbsp. each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 2 g
SPICY, CREAMY CORN SALSA
An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Stir sour cream and mayonnaise until well combined. Set aside.
- Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 15.6 g, Cholesterol 31.8 mg, Fat 17.6 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 603.3 mg, Sugar 2.5 g
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 BEAN & CORN DIP
Turn the storecupboard staples of tinned sweetcorn, kidney beans and mixed beans into something special
Provided by Good Food team
Categories Lunch, Starter
Time 10m
Number Of Ingredients 7
Steps:
- In a food processor, whizz threequarters of the kidney beans and half the mixed beans until smooth. Tip into a bowl and add the remaining ingredients with some seasoning. Serve with crunchy vegetable sticks and tortilla chips for dipping.
Nutrition Facts : Calories 128 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 2.4 milligram of sodium
SPICY CORN DIP
Well, I wanted a spicy dip to eat with tortilla chips and take camping this weekend This is what I came up with. I think this would be good with black beans added too.
Provided by April Dettmann
Categories Other Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- 1. Add all ingredients to a medium size bowl and mix well. Chill before eating.
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- Heat the olive oil (butter) over medium heat. Once hot add the garlic and jalapenos. Cook for 30-60 seconds until fragrant.
- Slowly add the milk, whisking as you add it. Continue to whisk and cook for 4-5 minutes until it thickens. Remove from heat.
SPICY CORN DIP - MY KITCHEN CRAZE
From mykitchencraze.com
- Stir the corn, southwest corn, sour cream, mayonnaise, green onion, green chiles, black beans seasoned salt, chili powder, and minced garlic together in a bowl.
SPICY CHARRED CORN DIP - FIERY AND REFRESHING | JO EATS
From joeats.net
- Heat oil in a cast iron skillet, over medium heat. Add corn kernels and spread into one even layer. Let cook for a few minutes, undisturbed, or until some of the kernels take on a deep, golden brown color. Stir and pack down into one layer again and repeat. Transfer kernels to a large bowl and let cool for five minutes.
- Add jalapenos, red onion, garlic, salt, cayenne pepper, yogurt, cotija cheese, lime juice, and hot sauce. Mix to combine and season to taste.
SPICY CHEESY CORN AND TOMATO DIP - JO COOKS
From jocooks.com
- Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
- In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it's well mixed. Pour the mixture into a baking dish and top with additional cheese if preferred.
HOT CORN DIP WITH JALAPENOS - SPICY SOUTHERN KITCHEN
CORN DIP - LOAVES AND DISHES
From loavesanddishes.net
- Refrigerate for at least 1 hour before serving. Garnish with the reserved chopped green onion. Serve with a hearty cup shaped chip like fritos
SLOW COOKER SPICY CORN AND JALAPEñO CHEESE DIP - XOXOBELLA
From xoxobella.com
- Place the corn, jalapenos, Colby Jack, sour cream and cream cheese in the slow cooker. Turn on low for 2 hours. Alternatively, you can wait to add the cream cheese until 15 minutes before serving.
SLOW COOKER SPICY CREAMY CORN DIP - THE CHUNKY CHEF
From thechunkychef.com
- Spray a 6 qt slow cooker with non-stick cooking spray. Add corn, jalapeños, mayo, pepper jack, mozzarella, parmesan, salt and pepper to slow cooker and stir to combine.
- While corn dip is cooking, cook bacon in a skillet over MED-LOW heat until crisp. Transfer to a paper towel lined plate and set aside.
SPICY CORN DIP - WITH SALT AND WIT
From withsaltandwit.com
- Cover and place in refrigerator for a couple of hours to combine the flavors. You are more than welcome to eat the dip right away but chilling is optional but recommended to deepen the flavors!
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