Hotcorndip Recipes
HOT CORN DIP
"A flavorful hot mixture of vegetables and cheese, this dip is great to share at a party," comments Pam Gauld from Watkinsville, Georgia. "I assemble it in the morning and serve it later."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 180mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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
BJ'S HOT CORN DIP
This recipe is a hot version of a classic corn dip, both in spice and temperature, that is very tasty indeed. It is a culmination of several variations and is my version 7, thus lending itself well to your creativity. Experiment with different corn, peppers, cheeses, etc. Serve with yellow or white tortilla chips. I hope you like it.
Provided by Brad J Hall
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h25m
Yield 20
Number Of Ingredients 18
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.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 17.1 g, Cholesterol 38 mg, Fat 20.8 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 9 g, Sodium 894.6 mg, Sugar 2.4 g
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.
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HOT CORN DIP | RECIPETIN EATS
Melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half the corn and half the garlic. Cook, stirring (or tossing!) for 3 minutes or …
From recipetineats.com
5/5 (29)Total Time 55 minsCategory Appetizer, DipsCalories 279 per serving
From recipetineats.com
5/5 (29)Total Time 55 minsCategory Appetizer, DipsCalories 279 per serving
- Cut the corn off the cob. Tip: Use bundt pan or ramekin. in large bowl, see video. If using frozen corn, no need to thaw.
- Melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half the corn and half the garlic. Cook, stirring (or tossing!) for 3 minutes or until corn is golden (golden = better flavour). Transfer corn to bowl, repeat with remaining corn.
- If the skillet looks dry, add a touch of oil. Add both capsicums and onion, cook for 2 minutes until softened. Add to bowl with corn.
HOT CORN DIP - YOUTUBE
Essential Super Bowl food - a big batch Hot Corn Dip that's made for eating with eyes glued to the TV screen! https://www.recipetineats.com/hot-corn-dip/
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