Hot Corn Dip Recipes

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

Steps:

• In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
• Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
• Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
• Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
• Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

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.

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.