HOOSIER CORN QUESO DIP
Cheese fanatics rejoice! This baked game day dip involves minimal prep work for maximum melty goodness. Combine crumbled feta and sharp Cheddar cheese with mayo, sour cream, canned corn, and McCormick® White Chicken Chili Seasoning Mix. Bake for 20 minutes and serve with--what else? Corn chips!
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish.
- Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 5.6 g, Cholesterol 14.7 mg, Fat 8.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 304.3 mg, Sugar 1.1 g
ROASTED CORN, TOMATO AND GARLIC QUESO
Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.
Provided by Cindy Rahe
Categories Appetizer
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
- Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
- While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
- Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.
Nutrition Facts : ServingSize 1 Serving
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
CORN CON QUESO
I'm not a fan of Emeril's, but I have to say he sometimes has good recipes! This was from his show and it's a fabulous dip for veggies or sturdy crackers or whatever. I make it frequently, it's a great dish to bring if you don't want to bring something that someone else might be bringing, adding more or less heat for individual tastes.
Provided by bikerchick
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter over medium heat.
- Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
- Add garlic and jalapeno, stir to mix, and cook for 1 minute.
- Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
- Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
- Serve immediately.
GRILLED CORN AND CHORIZO QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium to medium-high heat.
- Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up.
- Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside.
- Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together.
- While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso.
- Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat.
CORN CON QUESO
Steps:
- Heat oven to 375 degrees F.
- Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste.
- Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately.
CORN ON THE COB CON QUESO
I was watching the food network and I saw Guy making this. It looks so good and I can't wait to make it this weekend when we grill. I will suggest if you grill it to soak the corn in cold water for about an hour to keep from drying out when you cook it.
Provided by KTLynn
Categories Corn
Time 25m
Yield 4 corns, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F.
- Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste.
- Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately.
Nutrition Facts : Calories 185.6, Fat 7.4, SaturatedFat 3.9, Cholesterol 15.3, Sodium 50.6, Carbohydrate 31.3, Fiber 4.4, Sugar 5, Protein 4.8
CHILI CON QUESO RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, red bell pepper, ground beef, McCormick® Chili Seasoning, milk, heavy cream, water, corn starch, american cheese, salt, diced tomato, diced green chiles, scallion, corn chips
Provided by Ivan Diaz
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
- In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
- In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
- Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
- Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 27 grams, Sugar 10 grams
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