HOT CORN DIP PIONEER WOMAN RECIPES

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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

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!

HOT CORN DIP - NOBLE PIG



Hot Corn Dip - Noble Pig image

Packed with melty cheese and corn, this Hot Corn Dip disappears faster than any appetizer I have ever made. Serve it for all your upcoming gatherings.

Provided by Cathy

Categories     Appetizer

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 9

2 cups (8 oz) shredded cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese
1 can (15.25 oz) corn, drained
1 can (4 oz) diced green chiles or diced jalapenos
1/2 cup mayonnaise
2 tbsps chipotle peppers in adobo sauce, diced small (I used only the sauce)
1/4 tsp garlic powder
3 green onions, thinly sliced
1 small tomato, diced

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, mix together the cheeses, corn, green chiles, mayonnaise, chipotle pepper sauce and garlic powder. Pour mixture into a 1-1/2 quart baking dish. Bake for 20 minutes or until brown and bubbly.
  • Top with tomatoes and green onions. Serve warm with tortilla chips.

Nutrition Facts : ServingSize 1 1/8 portion, Calories 304 kcal, CarbohydrateContent 11.4 g, ProteinContent 10.1 g, FatContent 24.5 g, SaturatedFatContent 9 g, CholesterolContent 50 mg, SodiumContent 420 mg, FiberContent 1.5 g, SugarContent 4.4 g, UnsaturatedFatContent 2.5 g

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