Mexicorn Dip Recipes

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MEXICAN CORN DIP

For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8-10 servings.

Number Of Ingredients 12



Mexican Corn Dip image

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.

Nutrition Facts : Calories 330 calories, Fat 26g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 605mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

2 cups shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips

MEXICORN DIP

There are many versions but of course I am partial to this one. My sister passed this onto me. I wanted to add it to my cookbook so I needed to post.

Provided by Ann 3

Categories     Corn

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6



Mexicorn Dip image

Steps:

  • Mix above ingredients well.
  • Cover and refrigerate until ready to serve.
  • Serve with Frito's scoopers (corn chips).

Nutrition Facts : Calories 265.4, Fat 21.2, SaturatedFat 13.2, Cholesterol 57.4, Sodium 358.9, Carbohydrate 12.3, Fiber 0.5, Sugar 0.8, Protein 8.7

2 (10 ounce) cans mexicorn, drained
1 pint sour cream
8 ounces cream cheese, softened
2 cups cheddar cheese, shredded
1 bunch green onion
4 ounces jalapenos (diced, 1/2 to whole can)

AWESOME MEXICORN DIP

This is, without a doubt, THE most requested recipe ever! Took it to a small bridge tournament and was asked for the recipe by more than 30 people! The presentation is beautiful and the taste is outstanding.

Provided by Chef 007GrannyK

Categories     Corn

Time 1h

Yield 1-3 quarts, 6-12 serving(s)

Number Of Ingredients 6



Awesome Mexicorn Dip image

Steps:

  • Preheat oven to 350F and lightly spritz a baking dish with cooking spray.
  • Combine all ingredients and place in prepared dish.
  • Cook, uncovered, for about 45 minutes or until golden brown on top and bubbly.
  • Serve with Scoops (Fritos dipping chips).
  • I almost always make a double batch because it's so popular. (I use less Jalapenos...maybe 4 oz for a double batch as I don't care for dishes that are very hot. Cook about 55-60 minutes if doubled).

Nutrition Facts : Calories 305.1, Fat 21.6, SaturatedFat 7, Cholesterol 34.3, Sodium 689.9, Carbohydrate 20.8, Fiber 0.6, Sugar 3.5, Protein 9.7

1 (11 ounce) can Mexican-style corn (Mexicorn)
1 cup mayonnaise (Hellmann's or Best Foods preferred)
1 cup shredded monterey jack cheese
1/2 cup shredded parmesan cheese (not from a can)
4 ounces diced pimentos
2 -4 ounces diced jalapenos (from the pickle area-NOT from the Mexican food area of the grocery store)

MEXICORN DIP

This is so addicting! I got it from a book called Half Baked Gourmet - Party Food. I will have a party just to make this dip. Even my non-cooking sister asked for the recipe and makes it with her friends all the time. The jalapeno sauce is usually with the Tabasco at the grocery store.

Provided by Mariah

Categories     Lunch/Snacks

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 7



Mexicorn Dip image

Steps:

  • In a medium bowl, combine Mexicorn and mayo.
  • Stir to combine.
  • Fold in remaining ingredients (except chips).
  • Stir until well mixed.
  • Cover bowl and refrigerate until chilled. (Can be made ahead - cover and refrigerate up to 2 days.)
  • Serve with chips.

Nutrition Facts : Calories 760.1, Fat 55.9, SaturatedFat 19.8, Cholesterol 107.6, Sodium 1998.6, Carbohydrate 49.8, Fiber 0.4, Sugar 10.1, Protein 21

1 (11 ounce) can mexicorn, drained
1 cup mayonnaise
1 1/2 cups shredded Mexican blend cheese (Cheddar and Monterey Jack)
1/4 cup chopped green onion
2 tablespoons finely chopped fresh jalapeno peppers
1 teaspoon bottled jalapeno sauce
tortilla chips, for serving

MEXI CORN DIP

I threw this together one Cinco De Mayo for a work potluck. Not only did everyone love it and ask for the recipe, but it won the office dip and salsa contest! Serve with tortilla chips.

Provided by alleycat2277

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 8h20m

Yield 24

Number Of Ingredients 11



Mexi Corn Dip image

Steps:

  • Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 7.1 g, Cholesterol 15.1 mg, Fat 9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 293.1 mg, Sugar 0.8 g

1 (14 ounce) can yellow and white corn, drained
1 (11 ounce) can Mexican-style corn, drained
1 cup sour cream
½ cup mayonnaise
1 cup chopped green onion
1 (4 ounce) can diced green chiles, drained
1 teaspoon adobo seasoning
1 teaspoon seasoned salt
1 teaspoon chili powder
1 tablespoon minced garlic
1 (8 ounce) package shredded Mexican cheese blend

FAVORITE MEXICORN CHIP DIP

A party favorite anytime! This chilled chip dip is more than addicting and satisfying! Not to mention quick and easy to make.

Provided by [email protected]

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 40m

Yield 10

Number Of Ingredients 4



Favorite Mexicorn Chip Dip image

Steps:

  • Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 12.9 g, Cholesterol 20.2 mg, Fat 21.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 647 mg, Sugar 3.5 g

2 (11 ounce) cans Mexican-style corn with red and green peppers, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup mayonnaise
1 cup shredded Cheddar cheese

MEXICORN DIP FOR FRITOS

This recipe came from my aunt and it has been a favorite with all of my friends! I love it because it's so easy. I bet you can't eat just one!

Provided by Jenifer Lee

Categories     Corn

Time 5m

Yield 7 cups of dip

Number Of Ingredients 6



Mexicorn Dip for Fritos image

Steps:

  • Mix everything together and dip the Fritos!
  • It's a party favorite!

1 cup mayonnaise
1 cup sour cream
1 (10 ounce) can mexicorn
1 (4 1/2 ounce) can chopped green chilies
3 -4 cups shredded cheddar cheese
Fritos corn chips

MEXICAN CORN DIP

Make and share this Mexican Corn Dip recipe from Food.com.

Provided by Engrossed

Categories     Cheese

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 10



Mexican Corn Dip image

Steps:

  • Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
  • Can be chilled 24 hours before serving.

3 (11 ounce) cans Mexican-style corn, drained and rinsed
12 ounces Mexican blend cheese, shredded 3 cups (such as Sargento brand 4-cheese Mexican blend)
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) can diced green chilies, drained
2 ounces diced jalapenos, drained (half of a 4 oz can, add more if you'd like)
2 -3 green onions, chopped, to taste
1 dash Tabasco sauce
salt and pepper, to taste
garlic powder, to taste

MEXICORN DIP

This is a hot dip that I get rave reviews on! It's so easy to make and everyone who tastes it always asks for the recipe. I originally found the recipe in the newspaper but I changed it, and I like it best this way.

Provided by DebS 2

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7



Mexicorn Dip image

Steps:

  • Mix and bake at 350 degrees for about 30 minutes or until warm.
  • Serve with Taco Chips.

Nutrition Facts : Calories 171.8, Fat 8.2, SaturatedFat 1.8, Cholesterol 8.8, Sodium 327, Carbohydrate 20.7, Fiber 3.3, Sugar 1.8, Protein 6

1 (15 ounce) can mexicorn, drained
1 (15 ounce) can black beans, drained and rinsed
1 medium jalapeno pepper, chopped and seeded
2 cups shredded taco cheese
1/2 cup grated parmesan cheese
1 cup mayonnaise
1 (4 ounce) can chopped green chilies

MEXICORN

This is a nice way to use up corn from your freezer, I had 6 frozen ears from last years crop that I used for this dish. I used hot banana peppers, as i had then in my garden but any kind of hot pepper would do. You could also add some heavy cream at the end but i chose not to this time.Best cooked in a cast iron skillet.

Provided by ChefDebs

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Mexicorn image

Steps:

  • Melt butter in skillet.
  • Saute onion, bell pepper, banana peppers and garlic until soft.
  • Add corn to skillet and cook over medium heat for 10 mins, scraping up any brown caramelised corn as it cooks.
  • season with salt and pepper.

6 corn on the cob, corn removed
1 onion, chopped
2 hot banana peppers, seeded & chopped
1 green bell pepper, seeded & chopped
1 garlic clove, minced
2 tablespoons butter
salt and pepper

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