Spicy And Hot Corn Dip Recipes

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SPICY HOT CORN DIP



Spicy Hot Corn Dip image

Stove-Top Creamy Spicy Hot Corn Dip makes a great appetizer for parties or game day. Addicting and delicious!

Provided by Kelly @ trial and eater

Categories     Appetizer

Time 15m

Number Of Ingredients 7

2 tablespoons butter
4 oz. cream cheese
3 cups corn, fresh (about 4 cobs) (or 2 cans, drained)
4 oz. can of fire roasted diced green chiles
1 jalapeno, diced
1 cup shredded sharp cheddar cheese
black pepper

Steps:

  • In a cast iron skillet (at least 8 inches) melt butter and cream cheese over medium heat and stir until smooth.
  • Add in corn, green chiles and jalapeno and stir to combine.
  • Add cheddar cheese and stir until fully melted.
  • Season with a sprinkle of black pepper and serve hot with tortilla chips!

Nutrition Facts : Calories 248 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1/2 cup, Sodium 251 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SPICY AND HOT CORN DIP



Spicy and Hot Corn Dip image

Spice it up with our Spicy and Hot Corn Dip! With cheese and pickled jalapeño peppers, this hot corn dip is ready to start the party in 30 minutes.

Provided by My Food and Family

Categories     Peppers

Time 30m

Yield 24 servings (dip only), 2 Tbsp. each

Number Of Ingredients 6

2 cups frozen corn, thawed, well drained
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 large tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 Tbsp. finely chopped pickled jalapeño peppers
1/4 tsp. chili powder

Steps:

  • Heat oven to 350°F.
  • Mix all ingredients except chili powder until blended.
  • Spread onto bottom of 9-inch pie plate sprayed with cooking spray; sprinkle with chili powder.
  • Bake 20 min. or until dip is heated through and top is golden brown.

Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 2 g

HOT SPICY CORN DIP



Hot Spicy Corn Dip image

Hot, creamy and cheesy corn dip that is deliciously seasoned with a spicy kick!

Provided by Amy

Categories     Appetizer

Time 30m

Number Of Ingredients 14

2 tablespoons butter (unsalted)
½ cup chopped yellow onion
¾ cup chopped red bell pepper (about ½ of a large pepper that has been cored and seeded)
¼ cup chopped jalapeño (about 2 jalapeños, seeded)
2 teaspoons minced fresh garlic
4 ounces cream cheese (softened)
2 (15.25 ounce) cans whole kernel yellow corn (well drained)
1 teaspoon chili powder
½ teaspoon red pepper
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ cups shredded sharp cheddar cheese (divided)
1 tablespoon chopped fresh cilantro
Tortilla chips (for serving)

Steps:

  • Preheat your oven to 350 degrees F.
  • Melt butter in a 10 inch cast iron skillet over medium high heat (or use a regular skillet if you don't have a cast iron skillet).
  • Add onion, bell pepper and jalapeno and sauté for 2 minutes, or until vegetables have slightly softened (stirring frequently). Add garlic and cook until fragrant, about 30 seconds.
  • Add cream cheese and stir constantly until melted.
  • Add corn, chili powder, red pepper, salt, black pepper and ½ of the shredded cheddar cheese. Stir well to combine.
  • If using a cast iron skillet, top the mixture with the remaining cheese. If not, transfer mixture to a baking dish and top with remaining cheese.
  • Bake (uncovered) for 13 to 15 minutes, or until hot and bubbly.
  • Top with chopped fresh cilantro and serve with tortilla chips.

Nutrition Facts : Calories 274 kcal, Sugar 7 g, Sodium 329 mg, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 26 g, Fiber 3 g, Protein 10 g, Cholesterol 45 mg, ServingSize 1 serving

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.

SPICY SOUTHERN HOT CORN RECIPE BY TASTY



Spicy Southern Hot Corn Recipe by Tasty image

Spice up your plain dinner sides with this southern hot corn recipe. It cooks all in one pan for easy cooking and easier cleanup. You can also pair it with chips and eat It as a dip!

Provided by Nichi Hoskins

Categories     Appetizers

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 oz cream cheese, cubed
3 tablespoons jalapeño, chopped
1 tablespoon jalapeño brine
½ cup red bell pepper, diced
½ cup green bell pepper, diced
2 cans yellow corn, drained
1 teaspoon paprika
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided
2 tablespoons mexican crema, for garnish
2 green onions, sliced, for garnish

Steps:

  • Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
  • Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
  • Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
  • Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
  • Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
  • Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams

HOT CORN DIP



Hot Corn Dip image

"A flavorful hot mixture of vegetables and cheese, this dip is great to share at a party," comments Pam Gauld from Watkinsville, Georgia. "I assemble it in the morning and serve it later."

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 cups.

Number Of Ingredients 9

1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (4 ounces each) chopped green chilies, drained
1/2 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese
2 tablespoons chopped jalapeno pepper
1 cup mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives
Tortilla chips

Steps:

  • In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips.

Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 180mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

HOT CORN DIP



Hot Corn Dip image

This mixture of corn, diced tomatoes, cream cheese and spices is a great hot and easy appetizer. I crave it all the time!!!!! Serve it with tortilla chips.

Provided by Corinne Doubiago

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 48

Number Of Ingredients 7

1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese, diced and softened
½ teaspoon chili powder
½ teaspoon garlic powder
chopped fresh cilantro to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
  • Bake in the preheated oven 30 minutes, or until hot bubbly

Nutrition Facts : Calories 29.4 calories, Carbohydrate 3.3 g, Cholesterol 5.1 mg, Fat 1.7 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 77.5 mg, Sugar 0.3 g

SPICY CORN DIP



Spicy Corn Dip image

Serve this spicy dip with tortilla chips, fresh vegetables, or both! This recipe makes enough for a large party.

Provided by Jodi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 32

Number Of Ingredients 7

1 (8 ounce) container sour cream
1 cup mayonnaise
2 (11 ounce) cans Mexican-style corn
4 green onions, chopped
3 jalapeno peppers, seeded and minced
1 (7 ounce) can diced green chiles
1 ¼ cups shredded Cheddar cheese

Steps:

  • In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!

Nutrition Facts : Calories 99.4 calories, Carbohydrate 4.6 g, Cholesterol 10.4 mg, Fat 8.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 248.5 mg, Sugar 1.4 g

SPICY CORN DIP RECIPE BY TASTY



Spicy Corn Dip Recipe by Tasty image

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

5 ears corn, shucked
1 tablespoon canola oil, plus more for brushing
1 medium red onion, diced
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
2 scallions, thinly sliced, white and light green parts separated from dark green parts
3 cloves garlic, roughly chopped
1 bottle Frank's® Buffalo Ranch Thick Sauce, divided
1 can green chile, diced
8 oz shredded pepper jack cheese
8 oz shredded mozzarella cheese, divided
1 teaspoon McCormick® chili powder
tortilla chip, for serving

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

HOT 'N SPICY CORN DIP



Hot 'n Spicy Corn Dip image

Make and share this Hot 'n Spicy Corn Dip recipe from Food.com.

Provided by Dommynchristian

Categories     < 60 Mins

Time 40m

Yield 20 serving(s)

Number Of Ingredients 5

2 cups frozen corn, thawed, well drained
1 (8 ounce) container philadelphia light cream cheese spread
1 large tomatoes, chopped about 1 cup
1/2 cup shredded kraft 2% low-fat monterey jack and colby cheese
1 small jalapeno pepper, seeded, finely chopped

Steps:

  • Preheat oven to 350°. Mix all ingredients until well blended.
  • Spread into 9-inch pie plate.
  • Bake 20 minutes or until golden brown and bubbly. Serve with crackers.
  • Makes 2-1/2 cups or 20 servings.

Nutrition Facts : Calories 42.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.3, Sodium 34.5, Carbohydrate 4.6, Fiber 0.5, Sugar 0.3, Protein 1.8

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