Awesome Corn Dip Best W Recipes

CORN DIP

Corn Dip image

This is a cool, refreshing dip that can be served anytime. Serve with chips, crackers or sliced vegetables. Exceptional with Hawaiian bread.

Provided by Becky E.

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 2h5m

Yield 12

Number Of Ingredients 7

Ingredients

3 (11 ounce) cans Mexican-style corn
1 (4 ounce) can diced green chiles, drained
5 green onions, chopped
1 (8 ounce) container sour cream
1 jalapeno pepper, chopped
¾ cup mayonnaise
10 ounces shredded Cheddar cheese

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.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.5 g, Cholesterol 38.4 mg, Fat 23.2 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 9.2 g, Sodium 570.7 mg, Sugar 0.5 g

WONDERFUL CORN DIP

Wonderful Corn Dip image

This dip is always a hit! Every time I make it, I get asked for the recipe. We enjoy it best with Fritos®.

Provided by Aleisia

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 1h10m

Yield 30

Number Of Ingredients 8

Ingredients

3 (11 ounce) cans Mexican-style corn, drained
10 ounces shredded Cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) can chopped green chiles
¼ cup canned diced jalapeno peppers
3 green onions, chopped
⅛ teaspoon white sugar

Steps:

Mix Mexican-style corn, Cheddar cheese, sour cream, mayonnaise, green chiles, jalapeno peppers, green onions, and white sugar together in a bowl. Chill dip for 1 hour.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 6.6 g, Cholesterol 16.1 mg, Fat 10.7 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 3.9 g, Sodium 274.2 mg, Sugar 0.3 g

AWESOME CORN DIP (BEST W/ FRITOS)

Awesome Corn Dip (Best W/ Fritos) image

A lady at work made this dip and everyone fell in love with it! It has now become a family favorite and I make it for every family function, its the first thing everyone ask when I walk through the door "Did you make the dip" And everyone gathers around the bowl and its gone in minutes so i double the batch. A nice change from the normal chips and dip!

Provided by shan9251

Categories Beginner Cook

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 (14 1/2 ounce) cans mexicorn, drained
1 (4 ounce) can rotel diced tomatoes and green chilies, drained
1 cup shredded cheddar cheese
1 cup sour cream
1 cup mayonnaise (i prefer miracle whip) or 1 cup Miracle Whip (i prefer miracle whip)
1/4 cup chopped green onion (optional)

Steps:

Combine all ingrediants and chill at least 2 hours. Serve with Fritos Scoops! Enjoy!

EASY CORN DIP

Easy Corn Dip image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Two 10-ounce packages frozen fire-roasted corn
Two 4.5-ounce cans chopped green chiles
1/2 cup jarred jalapenos, chopped
1/2 cup jarred salsa
Kosher salt and freshly ground black pepper
3 cups grated Monterey Jack cheese
1/4 cup fresh cilantro leaves
Corn chips, for serving

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.

THE BEST BAKED CORN DIP

The Best Baked Corn Dip image

This is not hard but really good. Just a little work to roast the peppers and you have an awesome dip. A light char from the roasted poblanos adds so much flavor this which always makes this a crowd pleaser. Just bake and serve with tortilla chips. It is wonderful. It is a nice change from a cheese dip, spinach dip, vegetable dip which I love, but it is just a bit different.

Provided by SarasotaCook

Categories Cheese

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

3 cups frozen corn
2 tablespoons garlic, minced
2 tablespoons red jalapenos or 2 tablespoons you can use a spicy cubanella chili peppers
3 scallions, diced fine
1/3 cup onion, diced fine
1/2 cup roasted red pepper, diced
1 cup roasted poblano pepper, diced
1/2 cup cheddar cheese, sharp (shredded)
1/2 cup monterey jack cheese (shredded)
2 tablespoons butter
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons olive oil (for roasting the peppers)
1 teaspoon hot sauce
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
sour cream or diced black olives

Steps:

Peppers -- first I like to cut them in half, remove the seeds and ribs and then roast the peppers in a 450 degree oven. Drizzle the olive oil well and place on a cookie sheet covered with foil. Roast 20-30 minutes until slightly charred. They make take longer depending on the size. Remove to a bowl and cover with saran wrap. Let them sit 10-15 minutes. This will allow the skin to just pull off easily. Remove the peppers once cooled, peel off the skin and chop.
Vegetables -- In a medium sauce pan, melt the butter on medium heat. Add the scallions, onion, garlic, corn and cook until well combined. Then add in the roasted peppers and the jalapeno peppers and cook until well heated through. Just a couple of minutes is all. Not too long to heat up.
Transfer the vegetables to a bowl and mix with the remaining ingredients. the cheese and sauce and season with salt and pepper to taste and put in a greased oven proof casserole dish. I like to spray with pam or you can just use whatever you have on hand.
Bake -- In a 350 degree oven, bake the dip 20 minutes until it is bubbly.
Finish -- I love to top the dish with a spoon of sour cream, salsa, and chopped olives and serve with tortilla chips.
The yellow dip with bits of green look so pretty with the melted cheese, bright salsa, olives and sour cream. It just makes such a pretty creamy cheesy dip. For me I could eat the whole thing.

Nutrition Facts : Calories 191, Fat 13.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 418, Carbohydrate 14.3, Fiber 1.3, Sugar 1.3, Protein 4.4

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