Pioneer Woman Corn Chili Dip Recipes

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EASY CORN DIP

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11



Easy Corn Dip image

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
  • Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
  • Top with the cilantro and serve warm with the corn chips on the side.

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Two 10-ounce packages frozen fire-roasted corn
Two 4.5-ounce cans chopped green chiles
1/2 cup jarred jalapenos, chopped
1/2 cup jarred salsa
Kosher salt and freshly ground black pepper
3 cups grated Monterey Jack cheese
1/4 cup fresh cilantro leaves
Corn chips, for serving

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

HOT CORN DIP

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 17



Hot Corn Dip image

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.

5 ears corn, shucked
Vegetable oil, for brushing
Kosher salt
2 tablespoons unsalted butter
1/2 red onion, finely diced
2 cloves garlic, minced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 jalapeño pepper, finely diced (scrape out half the seeds and membranes)
1 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 pound monterey jack cheese, shredded (about 4 cups)
2 scallions, thinly sliced
1 4-ounce can diced green chiles
Chili powder, for sprinkling
Tortilla chips, for serving

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

CHILI CORN DIP

This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the Northeast!-Judy Ward, Centereach, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9



Chili Corn Dip image

Steps:

  • Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted., Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips.

Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

2 cans (16 ounces each) whole kernel corn, drained
1 medium onion, finely chopped
1/2 to 1 teaspoon chili powder
1 tablespoon butter
1 cup shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
2 tablespoons sour cream
Pepper to taste
Tortilla chips

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