CORN DIP RECIPE RECIPES

Name: Mexican Corn Dip
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
Cuisine: North America, Mexican
Ingredients: 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

MEXICAN CORN DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mexican Corn Dip Recipe: How to Make It - Taste of Home image

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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

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

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, FatContent 26g fat (11g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 605mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

HOT CORN DIP RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Hot Corn Dip Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories appetizer

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 7

Ingredients

Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping

Steps:

Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

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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.

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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.
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