Pimento Cheese Corn Dip Recipes

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PIMIENTO CHEESE SPREAD



Pimiento Cheese Spread image

Provided by Trisha Yearwood

Categories     condiment

Time 5m

Yield 3 cups

Number Of Ingredients 0

Steps:

  • Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.

PIMIENTO CHEESE DIP



Pimiento Cheese Dip image

Provided by Valerie Bertinelli

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups freshly grated sharp Cheddar
8 ounces cream cheese, at room temperature
4 ounces diced pimientos, drained
1/4 cup mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
1 teaspoon chopped fresh chives
Crackers and assorted crudités, for serving

Steps:

  • Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
  • Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.

PIMIENTO CHEESE CREAMED CORN



Pimiento Cheese Creamed Corn image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups shredded sharp yellow Cheddar
One 4-ounce jar chopped pimientos, well drained
One 8-ounce brick cream cheese, at room temperature
1 teaspoon hot sauce, or more to taste
1 teaspoon Worcestershire sauce, or more to taste
1 large clove garlic, grated
4 ears corn
2 tablespoons vegetable oil
4 spring onions or scallions, sliced on the bias, whites and greens separated
1 small bundle fresh thyme
1 fresh bay leaf
Chicken stock, for simmering

Steps:

  • Preheat a cast-iron pan over high heat.
  • Combine the Cheddar, pimientos, cream cheese, hot sauce, Worcestershire and garlic in a food processor; pulse to a paste-like consistency and set aside.
  • Cut the corn off the cob and set aside (do not discard the cobs). Add the oil to the pan, then add the corn and let char. Add in the scallion whites and cook a few minutes.
  • Meanwhile, in a medium pot, add the corn cobs, thyme bundle and bay leaf, and cover with chicken stock. Simmer 15 minutes, then strain and use to thin the pimiento cheese. Serve the corn with the pimiento cheese.

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