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.
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 WITH CRISPY TORTILLA CHIPS
Here's a different type of dip recipe. You can use frozen corn if need be. If you use canned corn (ugh).. please be sure to drain and rinse well to get that funky taste out of it. I always add more jalapeño peppers. Recipe courtesy Emeril Lagasse, 2001
Provided by luvmybge
Categories Corn
Time 1h5m
Yield 6 cups of dip
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° degrees F.
- Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
- Add the corn, salt, and pepper.
- Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
- Transfer to a bowl.
- Melt the remaining tablespoon of butter in the skillet.
- Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
- Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
- Transfer to the bowl with the corn.
- Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
- Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
- Bake until bubbly and golden brown, 10 to 12 minutes.
- Serve hot with the chips.
- NOTE: This recipe does NOT reheat well after freezing.
Nutrition Facts : Calories 449.1, Fat 24.3, SaturatedFat 11.5, Cholesterol 53, Sodium 567, Carbohydrate 49.2, Fiber 5.6, Sugar 3.3, Protein 16.2
HOT CORN DIP WITH CRISPY TORTILLA CHIPS
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 6 cups dip; 12 to 18 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
HOT CORN DIP FROM COUNTRY SINGER TRISHA YEARWOOD
I was watching "The View" and they had on country singer Trisha Yearwood promoting her second cookbook. She and the ladies of The View were surrounded by prepared dishes from her new cookbook, and Whoopi, Joy, and Sherrie could not stop eating the Hot Corn Dip!! They said it was thee best thing ever!! So I went on ABC website for The View and crossed my fingers hoping the recipe would be there, and it was!! I can't wait to try it today. Also wanted to post for others to try too. Hope it's a winner!!
Provided by Wife2uRick
Categories Corn
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish.
- In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
- Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
- Serve the dip warm from the oven with corn chips.
Nutrition Facts : Calories 1326.7, Fat 86.2, SaturatedFat 34.1, Cholesterol 164.1, Sodium 3105.7, Carbohydrate 99.2, Fiber 1.9, Sugar 15, Protein 53
HOT CORN DIP
This mixture of corn, diced tomatoes, cream cheese and spices is a great hot and easy appetizer. I crave it all the time!!!!! Serve it with tortilla chips.
Provided by Corinne Doubiago
Categories Appetizers and Snacks Spicy
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
- Bake in the preheated oven 30 minutes, or until hot bubbly
Nutrition Facts : Calories 29.4 calories, Carbohydrate 3.3 g, Cholesterol 5.1 mg, Fat 1.7 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 77.5 mg, Sugar 0.3 g
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