Rainbow Corn Dip Recipes

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EASY CREAMY CORN DIP



Easy Creamy Corn Dip image

This Easy Creamy Corn Dip is so good and whips up in no time at all. It is loaded with corn, tomatoes, and chilies in a creamy cheesy ranch flavored dip.

Provided by Erica Walker

Categories     Appetizer

Time 1h10m

Number Of Ingredients 8

30 ounces Mexi-corn (drained)
20 ounces Rotel Tomatoes with green chilies (drained)
1 1/2 cup Greek yogurt
1/2 cup mayonnaise
1 1/2 cup shredded cheddar cheese
1 ounce Ranch dressing mix ((dry mix))
1 bunch green onions (chopped)
salt and pepper (to taste)

Steps:

  • Combine all ingredients and stir gently in a large bowl until combined. Reserve a little bit of cheese and green onions for garnish.
  • Refrigerate dip until ready to serve.*
  • Garnish with reserved cheddar cheese and green onions before serving.
  • Serve with corn tortilla chips.

Nutrition Facts : Calories 206 kcal, Carbohydrate 18 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 531 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

OUT-OF-THIS-WORLD CORN DIP



Out-of-this-World Corn Dip image

This Out-of-this-World Corn Dip (also know as Crack Corn Dip) is a crowd pleasing appetizer that has become my go-to party recipe. It's easy to make and will always great rave reviews!

Provided by Michael Wurm, Jr.

Categories     Appetizer     Snack

Time 20m

Number Of Ingredients 10

3 (11 oz) cans MexiCorn (sweet corn & diced red and green peppers), drained
1 (7 oz) can chopped green chiles
1 (6 oz)can chopped jalapeno peppers (drained and liquid added to taste)
1/2 cup green onion (chopped)
1 cup mayonnaise
1 cup sour cream
1 teaspoon pepper
1/2 teaspoon garlic powder
1 (16 ounce) package shredded sharp cheddar cheese
2-3 bags Fritos Scoops corn chips

Steps:

  • In a large bowl, mix all ingredients except chips.
  • Chill two hours to overnight. Serve with Frito Scoops corn chips.

Nutrition Facts : Carbohydrate 19 g, Protein 3 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 333 mg, Fiber 2 g, Sugar 3 g, Calories 282 kcal, ServingSize 1 serving

EASY CORN DIP



Easy Corn Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Two 10-ounce packages frozen fire-roasted corn
Two 4.5-ounce cans chopped green chiles
1/2 cup jarred jalapenos, chopped
1/2 cup jarred salsa
Kosher salt and freshly ground black pepper
3 cups grated Monterey Jack cheese
1/4 cup fresh cilantro leaves
Corn chips, for serving

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.

HOT CORN DIP



Hot Corn Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 7

Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping

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.

RAINBOW WINTER DIPS & CRUDITéS



Rainbow winter dips & crudités image

Who says party food can't be healthy? Enjoy this selection of dips - featuring beetroot, butternut squash and caramelised onion - alongside veg crudités and breadsticks

Provided by Esther Clark

Categories     Snack

Time 1h35m

Yield Serves 10-12

Number Of Ingredients 25

150g baby carrots , halved lengthways
15 small radishes
6 baby cucumbers , halved lengthways
breadsticks and crispbreads, to serve (optional)
250g butternut squash , peeled and cut into 2cm chunks
4 large garlic cloves , in their skins
1 tsp cumin seeds
1 tsp ground coriander
½ tsp hot smoked paprika
2 tbsp rapeseed oil
200g can chickpeas , drained and rinsed
1 tbsp tahini
1 tsp coriander seeds , crushed
3 banana shallots , peeled and quartered lengthways
6 spring onions , trimmed
½ tbsp rapeseed oil
100g fat-free Greek yogurt
1 small garlic clove , finely grated
2 tbsp finely chopped chives
3 cooked beetroot
½ tbsp brown rice miso paste
1 tbsp cashew butter
1 lime , juiced
1 tbsp fat-free natural yogurt
½ tbsp sesame seeds

Steps:

  • To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth - loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
  • To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
  • For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
  • Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.

Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

RAINBOW KETTLE CORN RECIPE BY TASTY



Rainbow Kettle Corn Recipe by Tasty image

Here's what you need: sugar, red gel food coloring, orange gel food coloring, yellow gel food coloring, green gel food coloring, blue food coloring, purple gel food coloring, coconut oil, white popcorn kernels, kosher salt

Provided by Rie McClenny

Categories     Snacks

Time 40m

Yield 10 cups

Number Of Ingredients 10

12 tablespoons sugar, divided
red gel food coloring
orange gel food coloring
yellow gel food coloring
green gel food coloring
blue food coloring
purple gel food coloring
6 teaspoons coconut oil, divided
12 tablespoons white popcorn kernels, divided, plus 12 kernels
1 ½ teaspoons kosher salt, divided

Steps:

  • Line a baking sheet with parchment paper.
  • Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
  • Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
  • Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
  • Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
  • Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
  • Enjoy!

Nutrition Facts : Calories 119 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, Sugar 10 grams

WONDERFUL CORN DIP



Wonderful Corn Dip image

This dip is always a hit! Every time I make it, I get asked for the recipe. We enjoy it best with Fritos®.

Provided by Aleisia

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h10m

Yield 30

Number Of Ingredients 8

3 (11 ounce) cans Mexican-style corn, drained
10 ounces shredded Cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) can chopped green chiles
¼ cup canned diced jalapeno peppers
3 green onions, chopped
⅛ teaspoon white sugar

Steps:

  • Mix Mexican-style corn, Cheddar cheese, sour cream, mayonnaise, green chiles, jalapeno peppers, green onions, and white sugar together in a bowl. Chill dip for 1 hour.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 6.6 g, Cholesterol 16.1 mg, Fat 10.7 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 3.9 g, Sodium 274.2 mg, Sugar 0.3 g

RAINBOW CORN DIP



Rainbow Corn Dip image

Yield 5 cups

Number Of Ingredients 5

2 (11-ounce) cans Mexicorn, well drained
1 cup grated Cheddar or Jack cheese
1 (8-ounce) carton sour cream
3 green onions, diced
1 (2-ounce) jar pimientos, drained

Steps:

  • Mix all together and chill. Offer chips or crackers for dipping.

Nutrition Facts : Nutritional Facts Serves

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