Corn Dip With Rotel Tomatoes Recipes

CREAM CHEESE ROTEL CORN DIP

Cream Cheese Rotel Corn Dip image

Nothing starts the mouth watering like a creamy, melted cheesy dip that explodes across the taste buds.

Provided by Gubba Homestead

Categories Snack

Time 35m

Number Of Ingredients 9

Ingredients

8 oz cream cheese
2 cups Monterey Jack cheese (divided)
1/2 cup sour cream
2 - 15 oz cans of sweet yellow and white corn mix (drained)
1 - 15 oz can of Rotel tomatoes (or any diced tomato, drained)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Steps:

Preheat oven to 375F
Add all the ingredients to a bowl (only 1 1/2 cups of the Monterey Jack cheese) and mix together until even throughout. Put the mixture into a baking dish and sprinkle the remaining 1/2 cup of Monterey Jack cheese on top. Place the dish in the oven for 30-35 minutes or until the top is golden browned throughout

CORN DIP WITH TOMATOES AND BASIL

Corn Dip with Tomatoes and Basil image

In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.

Provided by Martha Stewart

Categories Appetizers

Yield Makes about 1 3/4 cups

Number Of Ingredients 9

Ingredients

1 3/4 cups fresh corn kernels (from 2 ears) or frozen kernels
1/3 cup 2 percent milk
1/3 cup silken tofu
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt
Freshly ground pepper
8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
1/3 cup fresh basil leaves, thinly sliced
3 cups baked white-corn chips (6 ounces)

Steps:

Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.
Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips.

Nutrition Facts : Calories 156 g, Cholesterol 1 g, Fat 3 g, Protein 5 g, Sodium 200 g

CORN DIP

Corn Dip image

This is a cool, refreshing dip that can be served anytime. Serve with chips, crackers or sliced vegetables. Exceptional with Hawaiian bread.

Provided by Becky E.

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 2h5m

Yield 12

Number Of Ingredients 7

Ingredients

3 (11 ounce) cans Mexican-style corn
1 (4 ounce) can diced green chiles, drained
5 green onions, chopped
1 (8 ounce) container sour cream
1 jalapeno pepper, chopped
¾ cup mayonnaise
10 ounces shredded Cheddar cheese

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.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.5 g, Cholesterol 38.4 mg, Fat 23.2 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 9.2 g, Sodium 570.7 mg, Sugar 0.5 g

ROTEL CORN

Rotel Corn image

This recipe comes from a friend of mine. I had never thought of putting Rotel into corn before, but it is SO good! Thanks Abbey!

Provided by Photo Momma

Categories Corn

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

3 (15 1/4 ounce) cans corn, drained
1 (8 ounce) package cream cheese, cubed
1 (10 ounce) can Rotel tomatoes & chilies, 1/2 can if you prefer
1/4 cup butter
salt and pepper, to taste

Steps:

Preheat oven to 350 degrees.
Place all ingredients in a medium casserole dish.
Put in oven for 10 minutes; remove and stir ingredients until well mixed.
Place back in oven and bake for 20-25 minutes.

Nutrition Facts : Calories 330.2, Fat 17.7, SaturatedFat 10.2, Cholesterol 46.4, Sodium 294.4, Carbohydrate 42.8, Fiber 4.5, Sugar 5.2, Protein 7.8

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