WARM MEXICAN CORN DIP
This is a delicious, easy, and creamy corn dip. You can adjust the spicy level according to the type of tomatoes with green chile peppers you buy. Serve with tortilla chips.
Provided by Jamie Beth
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h5m
Yield 28
Number Of Ingredients 4
Steps:
- Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 6.2 g, Cholesterol 35 mg, Fat 12.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 272.9 mg
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.
HOT CORN DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
- In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
- Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
- In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
- Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
- Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.
MEXICAN STREET CORN (ELOTE) DIP
Elote also known as Mexcian Street Corn is a crowd favorite! This Elote Dip is perfect for sharing and the perfect addition to any party! This Mexican Street Corn Dip is easy to make and ready in under 30 minutes!
Provided by Katie Clark
Categories Dip
Time 35m
Number Of Ingredients 8
Steps:
- Mix your ingredients together in a large bowl
- Once combined transfer to a baking dish
- Top mixture with more parmesan cheese
- Bake in the oven for 25-30 minutes
- Alternatively, you can serve it cold!
Nutrition Facts : Calories 289 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 287 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MEXICAN CORN DIP
For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 330 calories, Fat 26g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 605mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
MEXICAN HOT CORN
This is a great snack available in front of Mexican grocery stores in our area. Another variant is to sautee frozen corn nibblets with all of the ingredients and peppers.
Provided by spaceace
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brush corn with melted butter, then mayonnaise, then sprinkle on chili and cheese.
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.
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MEXICAN CORN DIP - THE COZY APRON
From thecozyapron.com
Reviews 8Category AppetizerCuisine Mexican-AmericanTotal Time 50 mins
- Bring a large pot of well-salted water to the boil, and add in the ears of corn (work in a couple of batches, if needed), and cook for 4 minutes; then remove and allow to drain for a moment.
- Place a large cast-iron skillet over high heat, and once very hot, add the ears of corn in and allow them to charr on all sides, about 4-5 minutes; alternately, if you have a gas stove, you can also quickly charr the ears by placing them directly onto a couple of burners on low or medium-low flame, turning for a couple of minutes until charred; allow the ears to cool almost completely, then cut the kernels from the ears and reserve.
- To a large bowl add the softened cream cheese, sour cream, and mayo, and using a spatula, blend together until nice and smooth; add in the salt, black pepper, cumin, chili powder, cayenne, garlic, the 1/4 cup chopped cilantro leaves, 1 of the chopped green onions (reserve the other for garnish), the zest and juice of lime, and 1/4 cup of the grated jack cheese, and fold together.
HOT MEXICAN CORN DIP (STREET CORN DIP)
From yellowblissroad.com
5/5 (3)Total Time 28 minsCategory AppetizerCalories 423 per serving
- In a large cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Add corn kernels and cook, stirring occasionally, for several minutes or until most of the corn develops a char. (A cast iron skillet works best for this). Set aside until ready to use. You may need to do this in batches. If you don't have a cast iron skillet, I suggest roasting the corn in the oven - drizzle with a tablespoon of olive oil and roast for 15-20 in a 400 degree oven. (*reserve a couple tablespoons of roasted corn to garnish the finished dish).
- In a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder and chili powder. Gently mix in charred corn, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.
- Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
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