CORN DIP CREAM CHEESE RECIPES

CREAM CHEESE CORN RECIPE | ALLRECIPES

Cream Cheese Corn Recipe | Allrecipes image

Creamy corn is a wonderful foil for that Thanksgiving day turkey. Originally submitted to ThanksgivingRecipe.com.

Provided by Earla Taylor

Yield 6 - 8 servings

Number Of Ingredients 3

Ingredients

3 pounds whole corn kernels, cooked
½ cup butter
1 (8 ounce) package cream cheese

Steps:

Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

Nutrition Facts : Calories 395.3 calories, CarbohydrateContent 37.9 g, CholesterolContent 70.1 mg, FatContent 26.6 g, FiberContent 5.3 g, ProteinContent 8.8 g, SaturatedFatContent 15.7 g, SodiumContent 217.3 mg, SugarContent 6.3 g

EASY HOT CORN DIP RECIPE - HOW TO MAKE HOT CORN DIP

Easy Hot Corn Dip Recipe - How to Make Hot Corn Dip image

Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.

Provided by Ree Drummond

Categories main dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

5 ears corn
vegetable oil for brushing
salt and pepper, to taste
1 half red onion, diced
2 cloves garlic, minced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper seeded and diced
1 whole fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)
2 tbsp. butter
8 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. sour cream
1 lb. Monterey Jack cheese, grated
2 whole green onions, sliced
chili powder, for sprinkling
4 oz. diced green chilies

Steps:

Preheat the oven to 350 degrees. Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle. In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined. Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!

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