Green Chile And Corn Layered Dip Recipes

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CREAMY CORN AND CHILE DIP

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9



Creamy Corn and Chile Dip image

Steps:

  • Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
  • Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

6 ears corn, shucked
1 Fresno chile
2 tablespoons unsalted butter
3 scallions, chopped, white and green parts kept separate
1 small clove garlic, minced
1/3 cup heavy cream
2 ounces cream cheese
Kosher salt
Tortilla chips, for dipping, preferably multi-colored

CHEESY GREEN CHILE CORNBREAD

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 55m

Yield One 9-by-9 inch cornbread (12 servings)

Number Of Ingredients 14



Cheesy Green Chile Cornbread image

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
  • In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
  • In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
  • Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
  • Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
  • Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.

Nonstick cooking spray
1/2 cup unsalted butter, melted
1/3 cup sugar
2 tablespoons honey
2 large eggs, at room temperature
2 cups all-purpose flour
1 3/4 cups fine yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/2 cup whole milk, at room temperature
1/3 cup sour cream or Greek yogurt, at room temperature
1 1/3 cup shredded cheddar cheese
One 4-ounce can chopped green chiles, drained
1 cup corn kernels (drained, if canned; thawed, if frozen)

CHARRED CORN 7-LAYER DIP

Provided by Molly Yeh

Categories     appetizer

Time 2h20m

Yield 8 to 12 servings

Number Of Ingredients 29



Charred Corn 7-Layer Dip image

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.

2 tablespoons extra-virgin olive oil
4 ears fresh yellow or white corn, kernels cut from the cobs (or 4 cups canned or frozen and thawed corn kernels)
Kosher salt and freshly ground black pepper
1/4 cup (10 grams) chopped fresh cilantro
1 red Fresno chile (20 grams), seeded and finely diced
1 lime, juiced
1 small red onion (or 1/2 large; 175 grams), finely chopped
Refried Beans, recipe follows (or store-bought is fine)
Guacamole, recipe follows (or store-bought is fine)
1 pint (454 grams) sour cream
1 teaspoon ground coriander
1 teaspoon smoked paprika
5 ounces (from a 10-ounce wheel) Cotija, crumbled
4 red radishes (50 grams), thinly sliced
4 green onions (28 grams), dark and light green parts only, sliced
Hot sauce, optional
One 17-ounce bag lime-flavored tortilla chips
1 1/2 tablespoons (20 grams) olive oil
1 small yellow onion (97 grams), roughly chopped
2 cloves garlic (8 grams), roughly chopped
2 teaspoons kosher salt, plus more as needed
Two 15.5-ounce/465-gram cans pinto beans, drained and rinsed
One 4-ounce/117-gram can diced green chiles (mild, medium or hot-your choice!)
2 chipotle peppers in adobo (52 grams) with 1 tablespoon sauce (from a 7-ounce can)
1 1/4 cups (287 grams) low-sodium chicken broth, plus more as needed
4 large avocados, halved, peeled and pitted
1/2 cup (20 grams) cilantro leaves and tender stems, finely chopped
Zest of 1 large lime, plus the juice of 2 limes (40 grams)
1 teaspoon kosher salt, plus more to taste

HOT CORN CHILE DIP

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14



Hot Corn Chile Dip image

Steps:

  • Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
  • If serving immediately, preheat the oven to 350 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
  • In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
  • Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chiles
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving

CHEESY GREEN CHILE CORN

Make and share this Cheesy Green Chile Corn recipe from Food.com.

Provided by bunkie68

Categories     Corn

Time 40m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 5



Cheesy Green Chile Corn image

Steps:

  • In a medium saucepan, combine corn, cream cheese and green chiles.
  • Heat over medium high heat until the cream cheese is melted and smooth.
  • Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
  • Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
  • Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
  • NOTE: I drained one can of corn and did not drain the other can.
  • You may prefer to drain both cans if you want less sauce.

2 (14 1/2 ounce) cans whole kernel corn
1 (8 ounce) package cream cheese
1 (4 ounce) can diced green chilies
1 cup shredded colby-monterey jack cheese
seasoning (I used garlic powder and Tony Chachere's Creole Seasoning)

GREEN CHILE AND CORN LAYERED DIP

Looking for a way to use the green chilies from our small garden, I came up with this take on the traditional layered bean dip.

Provided by Grandma Deb

Categories     Beans

Time 20m

Yield 1 dip, 10 serving(s)

Number Of Ingredients 9



Green Chile and Corn Layered Dip image

Steps:

  • In mixing bowl, combine cream cheese, mayonnaise, chili powder and cumin. Beat till combined, set aside. Combine drained corn and green chilies. In 8 x 8" pan, spread refried beans evenly over the bottom. Layer cream cheese mixture over beans then top with the corn and chilies, onion and cheese. Cover tightly and refrigerate till serving time. Serve with tortilla chips.

Nutrition Facts : Calories 301, Fat 20.4, SaturatedFat 9.1, Cholesterol 47.4, Sodium 660.4, Carbohydrate 22.5, Fiber 3.7, Sugar 4.1, Protein 9.7

1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
3/4 cup mayonnaise
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can green chilies or 4 fresh chili peppers, roasted, peeled and chopped
1/2 medium onion, chopped
1 1/2 cups shredded cheddar cheese or 1 1/2 cups monterey jack cheese

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