The Best Baked Corn Dip Food

MEXICAN STREET CORN DIP

Steps:

• Husk and wash corn.
• Place individual ears of corn on a sheet of foil. Drizzle with olive oil, a pinch each of salt, pepper, garlic powder, and chili powder. Squeeze about a teaspoon of lime juice over corn. Give the corn a rub with the oil and seasonings. Wrap in foil. Repeat with each ear of corn, wrapping each ear individually.
• Rub the jalapeno with olive oil.
• Place foiled corn and jalapeno on a grill over high heat. Rotate corn every 3-4 minutes (cooking time may be longer for tougher, out of season corn).
• Cook the jalapeno until entire pepper is charred and black. Remove jalapeno from the grill; place in a small bowl covered with plastic wrap. Let set 3-4 minutes. Remove from bowl; remove charred skin (use a paper towel to help). Remove seeds; dice jalapeno. Set aside until ready for use.
• When corn is cooked, remove from grill; let cool slightly.
• Remove foil from corn.
• Use a corn skewer to stand corn up on one end; cut corn kernels off cob (Note: Cut corn on a sheet pan with raised edges to contain corn).
• In medium-size bowl, whisk mayo, lime juice, cilantro, cotija, green peppers and diced jalapeno.
• Stir in corn. Top with additional cotija and cilantro.
• 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.

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.

OVEN ROASTED CORN ON THE COB

Steps:

• Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

CRACK CORN DIP

Steps:

• Place all the ingredients in a bowl.
• Give a good stir.
• Refrigerate for 6 hours.
• Serve cold.
• Store covered in the refrigerator for up to 3 days.

MEXICAN STREET CORN DIP

Steps:

• If using frozen corn, thaw and drain.
• Heat the oil in a large frying pan then add the corn.
• Cook the corn until golden brown and toasted.
• Allow to cool then combine with all the other ingredients and mix well.
• Serve the Mexican street corn dip with tortilla/corn chips and extra lime for squeezing.

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!

FARMER'S MARKET CORN TOSS

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
• Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

BAKED COWBOY DIP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
• Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
• Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
• Sprinkle green onions over top before serving.

CORN DIP

Steps:

• In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper. Stir until well mixed. Refrigerate for at least 4 hours (preferably 8 hours to overnight) to allow flavors to blend. Serve with tortilla chips or corn chip scoops.

BAKED CORN DIP

Steps:

• Preheat oven to 350.
• Mix all ingredients together.
• Pour into a Pam sprayed 9x13 pan.
• Bake for 15 minutes.
• Stir.
• Bake for another 15 minutes.
• Serve hot with Fritos or any chips of your choice.
• ENJOY!

OUT-OF-THIS-WORLD CORN DIP

Steps:

• In a large bowl, mix all ingredients except chips.
• Chill two hours to overnight. Serve with Frito Scoops corn chips.

CHARRED CORN 7-LAYER DIP

Steps:

• To make the roasted corn salsa: Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the corn kernels and stir to coat in the oil. Season with salt. Cook until the corn kernels are browned and blistered, 6 to 8 minutes. Remove from the heat and pour into a bowl. While still hot, add the cilantro, chile, lime juice, onion and the remaining tablespoon olive oil. Stir to combine. Season with salt, if needed, and a couple turns of black pepper. Allow to cool to room temperature.
• Spread the Refried Beans on the bottom of a 9-by-13-inch baking dish in an even layer.
• Carefully spread the Guacamole in an even layer over the beans.
• Mix together in a medium bowl the sour cream, coriander, smoked paprika and 1 teaspoon salt until thoroughly combined. Carefully spread the sour cream on top of the layer of Guacamole.
• To complete the remaining layers, sprinkle the Cotija evenly over the corn salsa. Top the Cotija with the radishes. Sprinkle the green onions on top. Drizzle with hot sauce, if desired. Serve with the limey tortilla chips.
• Heat the oil in a 12-inch cast-iron pan over medium heat. Add the onion and garlic. Season with 1 teaspoon salt. Cook until the garlic and onion are softened and fragrant, about 5 minutes. Add the beans, green chiles, chipotles and sauce. Season with the remaining teaspoon salt. Stir to combine until the beans are coated, then cook for 2 minutes. Add the chicken broth and stir to incorporate. Increase the heat to medium-high. Bring to a boil and reduce to a simmer. Simmer until the chicken broth is slightly reduced and thickened to a gravy, 10 to 12 minutes. Turn off the heat and transfer the beans to a food processor with a blade attachment or to a high-speed blender. Puree until smooth. Season with salt.
• In a large bowl, add the avocados, cilantro, lime zest and juice and salt. Mash until smooth but still slightly chunky.

THE BEST BAKED CORN DIP

Steps:

• Peppers -- first I like to cut them in half, remove the seeds and ribs and then roast the peppers in a 450 degree oven. Drizzle the olive oil well and place on a cookie sheet covered with foil. Roast 20-30 minutes until slightly charred. They make take longer depending on the size. Remove to a bowl and cover with saran wrap. Let them sit 10-15 minutes. This will allow the skin to just pull off easily. Remove the peppers once cooled, peel off the skin and chop.
• Vegetables -- In a medium sauce pan, melt the butter on medium heat. Add the scallions, onion, garlic, corn and cook until well combined. Then add in the roasted peppers and the jalapeno peppers and cook until well heated through. Just a couple of minutes is all. Not too long to heat up.
• Transfer the vegetables to a bowl and mix with the remaining ingredients. the cheese and sauce and season with salt and pepper to taste and put in a greased oven proof casserole dish. I like to spray with pam or you can just use whatever you have on hand.
• Bake -- In a 350 degree oven, bake the dip 20 minutes until it is bubbly.
• Finish -- I love to top the dish with a spoon of sour cream, salsa, and chopped olives and serve with tortilla chips.
• The yellow dip with bits of green look so pretty with the melted cheese, bright salsa, olives and sour cream. It just makes such a pretty creamy cheesy dip. For me I could eat the whole thing.