HOT CORN DIP RECIPE RECIPES

Name: Hot Corn Dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings
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

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.

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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Reviews 4.4
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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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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.
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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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