Pepper Jack Corn Dip Recipes
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.
PEPPER JACK CORN DIP
Categories Cheese Appetizer Bake Vegetarian Quick & Easy Tailgating
Number Of Ingredients 7
Steps:
- Combine all ingredients except for corn chips and additional jalapenos. Spread mixture in shallow baking pan (approx 8x8) or pie dish that has been sprayed with non-stick spray. Top with additional jalapenos to taste. Bake at 350 for about 25 minutes until browning and bubbly. Serve hot with corn chips.
SPICY CORN DIP RECIPE BY TASTY
Here's what you need: corn, canola oil, medium red onion, red bell pepper, poblano pepper, scallions, garlic, Frank's® Buffalo Ranch Thick Sauce, green chile, shredded pepper jack cheese, shredded mozzarella cheese, McCormick® chili powder, tortilla chip
Provided by Tracy Raetz
Categories Appetizers
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat a large heavy-bottomed pan over high heat.
- Brush the corn with canola oil and cook in the pan, turning frequently with tongs, until lightly charred on all sides, 10-15 minutes. Transfer to a cutting board to cool, then cut the corn kernels off the cobs.
- While the corn cooks, preheat the oven to 350°F (180°C).
- Heat 1 tablespoon canola oil in a large, oven-proof pan over medium-high heat. When the oil is shimmering, add the red onion, bell pepper, poblano, and the white and light green scallions. Cook, stirring frequently, until the vegetables are beginning to soften, 4-5 minutes. Add the garlic and continue cooking until fragrant, 2-3 minutes more.
- Remove the pan from heat and stir in the corn kernels, ½ cup Frank's® Buffalo Ranch Thick Sauce, the green chiles, pepper Jack cheese, and half of the mozzarella cheese. Stir to combine, then spread in an even layer. Top with the remaining mozzarella cheese and the chili powder.
- Bake until the cheese is golden brown and the dip is bubbling, 20-25 minutes.
- Drizzle the remaining Frank's® Buffalo Ranch Thick Sauce on top and garnish with the dark green scallions. Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 24 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 8 grams
JALAPENO CORN DIP
This dip tastes similar to a jalapeno popper. Wonderful with tortilla chips or veggies!
Provided by AKOURINOS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 32
Number Of Ingredients 8
Steps:
- Mix corn, Cheddar-Monterey Jack cheese blend, sour cream, mayonnaise, cream cheese, green chiles, green onion, and jalapeno pepper together in a bowl.
Nutrition Facts : Calories 107 calories, Carbohydrate 5.7 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 251.8 mg, Sugar 2 g
MEXICAN STREET CORN DIP RECIPE BY TASTY
Here's what you need: cream cheese, Lala® Crema, garlic, hot sauce, lime juice, shredded pepper jack cheese, cotija cheese, jalapeño, red onion, fresh cilantro, frozen corn, kosher salt, freshly ground black pepper, chili powder, tortilla chip
Provided by LALA
Categories Lunch
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
- Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
- Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
- Bake the dip for 30-40 minutes, until bubbling and hot.
- Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
- Serve warm with tortilla chips for dipping.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 17 grams, Fat 36 grams, Fiber 1 gram, Protein 13 grams, Sugar 7 grams
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