Sweet Corn Dip Food

EASY CORN DIP

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.

CREAMED CORN DIP

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add the onions and 1/2 teaspoon salt, and cook until soft and just starting to brown, about 4 minutes. Add the corn, and cook, stirring, until heated through and starting to turn golden, about 3 minutes. Add the remaining 1 tablespoon oil and the garlic, and cook until fragrant, about 2 minutes. Set aside 1/2 cup of the vegetable mixture. Transfer the rest to a food processor, add 1/4 cup water and process until mostly creamy with a little texture.
• In a medium bowl, combine the sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pureed vegetables and the reserved mixture, and stir to combine. Refrigerate, covered, for at least 1 hour up to 3 days before serving. Serve chilled, with dippers.

SWEET CORN DIP

Steps:

• Place chopped onion in a microwave-safe dish and microwave on high for 30 seconds. (This step cuts back on the intense flavor of raw onion - you may skip this step if you prefer).
• Combine all ingredients in medium-sized bowl.
• Serve with fritos or plain ripple potato chips.

CHICKEN & SWEETCORN SOUP

Steps:

• Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
• 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
• eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

CORN DIP

Steps:

• In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.

SWEETCORN MAYO DIP

Steps:

• Use a fork to mix all the ingredients together in a bowl.
• Cover and chill until needed.

MEXICAN STREET CORN DIP

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.

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.