Southwest Corn Green Chili Dip Recipes

Steps:

• Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
• Flavor is better if allowed to set overnight or up to two days.
• Serve with corn chips.

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.

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.