Green Chile And Corn Layered Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

More about "green chile and corn layered dip recipes"

CORN AND GREEN CHILE DIP - MOMMY'S HOME COOKING
Web Mar 16, 2015 Mix cream cheese and corn cream, with a hand mixer, until combined. Add the green chili and half of the Monterey cheese; mix to …
From mommyshomecooking.com
4.3/5 (10)
Total Time 50 mins
Category Appetizer
Calories 201 per serving
  • Mix cream cheese and corn cream, with a hand mixer, until combined. Add the green chili and half of the Monterey cheese; mix to incorporate. Place the mixture in an oven-safe dish. Sprinkle with remaining shredded cheese. Cover with foil.
  • Bake for 30 minutes. Remove the foil and bake for 15 minutes, or until cheese is melted and golden.
corn-and-green-chile-dip-mommys-home-cooking image


MEXICAN CORN AND GREEN CHILE DIP - RECIPE RUNNER
Web In a large bowl combine the corn, green chiles, onions, cilantro, queso fresco and spices. In a separate bowl whisk together the Greek yogurt, mayonnaise and lime juice. Pour over the corn mixture and stir together …
From reciperunner.com
mexican-corn-and-green-chile-dip-recipe-runner image


GREEN CHILE DIP - ONLY 5 INGREDIENTS - EASY FAMILY RECIPES
Web Sep 19, 2017 Green Chile Dip- Instructions In a large bowl, combine the cream cheese, 1 cup cheddar cheese, green chiles, and all spices in a large bowl. Mix thoroughly until everything is combined. A couple of notes, …
From easyfamilyrecipes.com
green-chile-dip-only-5-ingredients-easy-family image


CORN & GREEN CHILI CON QUESO DIP - EASY CROCK POT …
Web Dec 8, 2021 Instructions. Preheat your oven to 350° and spray an oven-safe quart dish with non-stick spray. Combine all of your ingredients and place in dish. Bake for 45 minutes and serve immediately with crackers …
From thecreativebite.com
corn-green-chili-con-queso-dip-easy-crock-pot image


CORN DIP WITH CREAM CHEESE GREEN CHILIES RECIPES
Web Mar 31, 2023 corn, chicken broth, onion, white beans, chili powder, diced green chiles and 2 more Hot Corn Dip The Pioneer Woman green onions, monterey jack cheese, red onion, garlic, jalapeno and 12 more
From yummly.com
corn-dip-with-cream-cheese-green-chilies image


GREEN CHILE & CHEESE CORN DIP - OUR BEST BITES
Web May 23, 2014 In a large bowl or serving dish, toss together the corn, green chilies, and chopped green onions. If desired, add crumbled bacon and pickled jalapeños. Add the mayonnaise, sour cream, and shredded …
From ourbestbites.com
green-chile-cheese-corn-dip-our-best-bites image


GREEN CHILE CORN SALSA DIP - SOUTHERN DISCOURSE
Web Green Chile Corn Salsa Sweet corn, green chiles, summer ripe tomatoes, black olives, cilantro and lime are tossed together to make a fresh, summery fiesta that perfect as a dip with tortilla chips or as a topping for your grill …
From southerndiscourse.com
green-chile-corn-salsa-dip-southern-discourse image


GREEN CHILE CORN DIP - THE COMPLETE SAVORIST
Web Jun 9, 2014 In a skillet or saucepan on medium heat, add the puree with the remaining corn, green chilies, 6 oz. of cheese, ½ cup of green onions, garlic, salt, and pepper. Mix well, stirring frequently; about 2 minutes. As …
From thecompletesavorist.com
green-chile-corn-dip-the-complete-savorist image


MEXICAN CORN DIP - SKINNY AND EASY TO MAKE! - RACHEL COOKS®
Web May 5, 2017 This recipe is based on the popular street corn sold in Mexico called “elote”. Elote is grilled or roasted corn on the cob, slathered with mayo or Mexican creme and …
From rachelcooks.com


SEVEN LAYER DIP RECIPE WITH SPICED SOUR CREAM AND GREEN CHILES …
Web Two 4-ounce cans chopped mild or hot Hatch green chiles, drained Two 16-ounce cans refried beans Kosher salt and freshly ground black pepper 1 cup sour cream ½ cup …
From rachaelrayshow.com


GREEN CHILE CHICKEN SKILLET DIP RECIPE - PILLSBURY.COM
Web May 25, 2022 1. Heat oven to 375°F. Spray 10-inch ovenproof stainless steel skillet with cooking spray. In medium bowl, mix cream cheese, sour cream and taco seasoning mix. …
From pillsbury.com


CREAMY HATCH GREEN CHILE DIP - TASTE AND TELL
Web Aug 29, 2016 Instructions. Place the cream cheese in a food processor and process until smooth. Add the sour cream and pulse to combine. Roughly chop 6 of the chiles and add …
From tasteandtellblog.com


MEXICAN 7 LAYER DIP - JOYFOODSUNSHINE
Web Apr 21, 2023 Serve this 7 layer dip with chicken enchiladas or chicken quesadillas or chicken fajitas! Use any of these homemade recipes to make this 7 layer dip: …
From joyfoodsunshine.com


HORMEL CHILI DIP - INSANELY GOOD
Web Feb 20, 2021 Directions. Microwave the cream cheese in a 12×12-inch glass pie or Pyrex dish for 1 minute, or until cheese is easily spreadable. Spread the cream cheese to coat …
From insanelygoodrecipes.com


CHEESY CORN DIP WITH GREEN CHILES - THE BEACH HOUSE KITCHEN
Web Jun 9, 2016 Preheat oven to 400 degrees. In a large bowl, combine cream cheese and sour cream until smooth. Add corn, chiles, Mrs. Dash, cayenne pepper and 1 3/4 cups …
From thebeachhousekitchen.com


EASY HORMEL CHILI CHEESE DIP RECIPE - READY IN 5 MINUTES + MADE …
Web Sep 13, 2021 Let me show you how easy: Soften cream cheese. Place the block of cream cheese on a microwave safe plate, platter or glass pie dish you are going to use to make …
From myeverydaytable.com


CORN DIP WITH CREAM CHEESE GREEN CHILIES RECIPES - YUMMLY
Web Jan 3, 2023 green onions, red onion, salt, chile powder, green bell pepper and 11 more Creamy Baked Corn Dip Spend with Pennies chili powder, green chilies, cilantro, corn …
From yummly.com


GREEN CHILE BEEF ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
Web Preparation. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 …
From oldelpaso.com


Related Search