Baked Corn Dip Recipes
HOT CORN DIP
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 CORN DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
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.
BAKED CORN DIP
This is a recipe I got from my sister. My husband absolutely loves it. I have made several times for parties. Recipe has been requested several time, so here it is. It is nice because I find it is different that the usual party dips! Best served with Fritos. ENJOY!
Provided by KandiMac
Categories Cheese
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix all ingredients together.
- Pour into a Pam sprayed 9x13 pan.
- Bake for 15 minutes.
- Stir.
- Bake for another 15 minutes.
- Serve hot with Fritos or any chips of your choice.
- ENJOY!
Nutrition Facts : Calories 307.6, Fat 22.1, SaturatedFat 10.6, Cholesterol 41.9, Sodium 702.3, Carbohydrate 19.8, Fiber 0.4, Sugar 1.8, Protein 10
BAKED COWBOY DIP
Whether you eat it cold, piping hot right out of the oven, or after it's cooled a bit, you'll agree that this creamy, cheesy dip full of corn, tomatoes, and chile peppers is so addictive! Serve with thick corn chips.
Provided by Chef John
Categories Hot Cheese Dips
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
- Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
- Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
- Sprinkle green onions over top before serving.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 7.9 g, Cholesterol 61.6 mg, Fat 22.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 515.8 mg
DAVE'S BAKED CORN DIP
My brother Dave came up with this one. It disappears like magic at any party! I always double the recipe. Most of the ingredients are in your pantry and refrigerator all the time. If you can't find MexiCorn, you can use a 14 oz. can of whole kernel corn, drained, and add ¼ cup chopped sweet red pepper or roasted red pepper from a jar.
Provided by cathyfood
Categories Free Of...
Time 40m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients in mixing bowl. Pour into shallow oven-proof serving dish.
- Bake 30 minutes, until bubbly and lightly browned.
- Serve with tortilla chips or Fritos.
- Serves 4 - 6 as an appetizer.
Nutrition Facts : Calories 449.1, Fat 32.3, SaturatedFat 10.5, Cholesterol 51.4, Sodium 1167.2, Carbohydrate 29.3, Fiber 0.2, Sugar 4.2, Protein 14.1
MEXICAN CORN DIP
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
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
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, Fat 26g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 605mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
HOT CORN DIP
"A flavorful hot mixture of vegetables and cheese, this dip is great to share at a party," comments Pam Gauld from Watkinsville, Georgia. "I assemble it in the morning and serve it later."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips.
Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 180mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
HOT CORN DIP
This mixture of corn, diced tomatoes, cream cheese and spices is a great hot and easy appetizer. I crave it all the time!!!!! Serve it with tortilla chips.
Provided by Corinne Doubiago
Categories Appetizers and Snacks Spicy
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
- Bake in the preheated oven 30 minutes, or until hot bubbly
Nutrition Facts : Calories 29.4 calories, Carbohydrate 3.3 g, Cholesterol 5.1 mg, Fat 1.7 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 77.5 mg, Sugar 0.3 g
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- Preheat oven to 400F and spray a 3-quart baking dish, 9-inch pie plate, or similar-sized oven-safe baking or casserole dish with cooking spray; set aside.
- To a large bowl, add the corn, crema, mayo, 2 cups of cheese, serrano or jalapeno (note that this dip is not hot nor spicy, rather the serrano or jalapeno just add a tiny touch of heat and flavor but use jalapeno if you're very heat sensitive or use half of one), lime juice, chili powder, paprika, pepper, and stir to combine. Turn mixture out into prepared baking dish.
- Bake for about 20 to 25 minutes, noting that if you don't like much color or browning on your cheese, start checking after 15 minutes. Keep a very close eye on it in the last 5 minutes of baking because the cheese will start browning at a very rapid rate. Mine was done and quite golden browned at 22 minutes. All cheeses melt and brown as different times and rates so watch your dip and not the clock.
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From butterwithasideofbread.com
Cuisine AmericanCategory AppetizerServings 10Estimated Reading Time 4 mins
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Cuisine AmericanCategory AppetizerServings 10Estimated Reading Time 4 mins
- Melt 1 Tbsp butter in a saucepan over medium heat. Add the corn and season with salt and pepper. Saute for about 5 minutes or until the corn starts to turn a light golden brown. Set aside.
- In another saucepan, melt the remaining tablespoon of butter. Add the onion and pepper and saute for about 2 minutes. Add the green onions, jalapeno, and garlic and saute for about 2 more minutes. Remove from heat.
- Put both mixtures together in a bowl and mix together with the Monterey Jack cheese. Pour into an 8X8 pan and top with the cheddar cheese.
- Bake at 350° for about 15-20 minutes, until bubbling and golden brown on top. Serve immediately with chips.
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