Sweet Corn Dip Recipes

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.

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add the onions and 1/2 teaspoon salt, and cook until soft and just starting to brown, about 4 minutes. Add the corn, and cook, stirring, until heated through and starting to turn golden, about 3 minutes. Add the remaining 1 tablespoon oil and the garlic, and cook until fragrant, about 2 minutes. Set aside 1/2 cup of the vegetable mixture. Transfer the rest to a food processor, add 1/4 cup water and process until mostly creamy with a little texture.
• In a medium bowl, combine the sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pureed vegetables and the reserved mixture, and stir to combine. Refrigerate, covered, for at least 1 hour up to 3 days before serving. Serve chilled, with dippers.

Steps:

• In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.

Steps:

• Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
• Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

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.

Steps:

• Place chopped onion in a microwave-safe dish and microwave on high for 30 seconds. (This step cuts back on the intense flavor of raw onion - you may skip this step if you prefer).
• Combine all ingredients in medium-sized bowl.
• Serve with fritos or plain ripple potato chips.

Steps:

• In large bowl combine cream cheese and sour cream and beat until smooth.
• Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 C of the shredded cheese.
• Fold in the corn and mix well.
• Place mixture into a 9-inch square or comparable sized prepared baking dish(sprayed with non-stick).
• Cover the top with the remaining 3/4 C of the shredded cheese.
• Garnish top with a few sprinkles of taco seasoning.
• Bake at 300 degrees F until cheese is melted and bubbly. (DO NOT OVERBAKE--IT WON'T BE CREAMY).
• Serve hot with tortilla chips.

Steps:

• Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
• Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.