Cheesy Corn Spread Recipes

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CHEESY CORN



Cheesy Corn image

If you've ever been to Kansas City BBQ restaurant, you've probably had the cheesy corn. It's awesome. Kids and adults both love it.

Provided by JenFen

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 13

Number Of Ingredients 5

6 slices bacon
2 (11 ounce) cans creamed corn
2 (11 ounce) cans whole kernel corn, drained
1 cup butter, cubed
2 cups cubed processed cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
  • In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
  • Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 11.9 g, Cholesterol 68 mg, Fat 27.3 g, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, Sodium 705 mg, Sugar 3.6 g

CHEESY CORN SPREAD



Cheesy Corn Spread image

Canned Mexicorn lends a sweet twist to this cheesy crowd-pleaser from Jan Henderson of Smackover, Arkansas.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 11

1 can (11 ounces) Mexicorn, drained
1/2 cup sour cream
1/2 cup mayonnaise
1 can (4 ounces) chopped green chilies, undrained
1/4 cup chopped onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon picante sauce
3 cups shredded cheddar cheese
1/2 cup chopped sweet red pepper
Assorted crackers

Steps:

  • In a large bowl, combine the first eight ingredients; stir in cheese. Sprinkle with sweet red pepper. Cover and chill for 4 hours. Serve with crackers.

Nutrition Facts : Calories 80 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 155mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CHEESY CORN DIP



Cheesy Corn Dip image

It's impossible to resist the smoky, spicy allure of the corn dish sold by street vendors throughout Mexico and parts of Central America often referred to as simply, "elotes." It commonly consists of roasted corn slathered with mayonnaise and topped with cheese, chile powder and lime. The addition of cream cheese and sour cream turns that winning flavor combo into a delicious dip. Salty, crumbly feta stands in for the more traditional Cotija.

Provided by Stuart O'Keeffe

Categories     appetizer

Time 45m

Yield 6 to 10 servings

Number Of Ingredients 13

1 tablespoon canola oil
5 ears fresh sweet corn, shucked
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 cup crumbled feta cheese
1 jalapeño, seeded and finely chopped
1 scallion, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder, plus more for garnish
1/2 cup cilantro leaves, finely chopped, plus whole leaves for garnish
Kosher salt and freshly ground black pepper
Blue corn tortilla chips, for serving

Steps:

  • Heat the oil in a large cast-iron skillet over medium-high heat. Add the corn and cook, turning occasionally, until bright yellow all over and charred in spots. Alternatively, you can cook the corn on the grill. When the corn is cool enough to handle, cut the kernels off the cobs and let them cool completely.
  • Meanwhile, combine the cream cheese with the sour cream, mayonnaise, 3/4 cup of the feta, the jalapeño, scallion, cumin, the 1/2 teaspoon chili powder and chopped cilantro in a large bowl. Fold the corn kernels into the dip. Season with salt and pepper. Garnish with the remaining feta, cilantro leaves and chili powder. Serve with blue corn tortilla chips.

CHEESY CORN SKILLET DIP



Cheesy Corn Skillet Dip image

Provided by Marcela Valladolid

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

3 ears corn, husked
Olive oil, for drizzling
1/2 onion, thinly sliced
3 poblanos, charred, stemmed, seeded and julienned (see Cook's Note)
Kosher salt and freshly ground black pepper
3 cups shredded Monterey Jack cheese
Tortilla chips and/or plantain chips, for serving

Steps:

  • Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
  • Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.

CHEESY CORN DIP



Cheesy Corn Dip image

We like to munch on this tasty dip before dinner is ready. I also take it along to tail-gating or card-playing parties.-Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 1-1/2 cups.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
2 tablespoons ranch salad dressing mix
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup finely chopped sweet red pepper
2 tablespoons chopped ripe olives
1 tablespoon finely chopped jalapeno pepper
Tortilla chips or assorted fresh vegetables

Steps:

  • In a large bowl, combine cream cheese and salad dressing mix. Stir in the corn, red pepper, olives and jalapeno. Serve with tortilla chips or vegetables.

Nutrition Facts :

CHEESY CORNBREAD



Cheesy Cornbread image

When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!

Provided by Country Crock®

Time 1h

Yield 16

Number Of Ingredients 10

1 cup flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
⅔ cup milk
1/2 cup Country Crock® Spread, melted
1 cup corn
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g

EASY CHEESY CORN DIP (MILD)



Easy Cheesy Corn Dip (Mild) image

My sister-in-law gave me this resume about 10 years ago and it's a hit in my household. Great to serve to kids and adults alike and is perfect (and cheap) for potlucks! This version is VERY mild.

Provided by januarybride

Categories     Potluck

Time 5m

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen white shoepeg corn, thawed & drained (may sub with 2 cans of drained chipotle white corn or Mexicorn)
1/2 cup light sour cream (I only use 1/3 cup)
1/2 cup light mayonnaise (I only use 1/3 cup)
1/2 tablespoon red pepper flakes (more or less to taste)
2 tablespoons onion flakes
3 tablespoons cumin
3/4 cup shredded sharp cheddar cheese (NOT finely shredded)

Steps:

  • Mix together the sour cream and mayo, then add the red pepper flakes, onion flakes and cumin.
  • Then add the cheese and the corn and stir until well coated.
  • Refrigerate overnight so the flavors blend.
  • Serve with Frito's Scoops.

Nutrition Facts : Calories 235.2, Fat 14.6, SaturatedFat 5.4, Cholesterol 28.5, Sodium 268.5, Carbohydrate 21.9, Fiber 2.4, Sugar 1.7, Protein 7.3

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