Summer Corn Dip Recipes

SUMMERY SHRIMP, CORN AND AVOCADO DIP

Summery Shrimp, Corn and Avocado Dip image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
8 ounces peeled and deveined shrimp, chopped
2 ears corn, kernels cut off
1 small clove garlic, minced
Kosher salt
1/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1/4 to 1/2 teaspoon hot sauce
1 large avocado, chopped
Tortilla chips, for serving

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, corn, garlic and 1 teaspoon salt and cook, stirring often, until the shrimp are cooked through and the corn is crisp-tender, 4 to 5 minutes. Transfer to a bowl and cool to room temperature.
Add the sour cream, lime juice, cilantro, parsley and hot sauce to the shrimp mixture and stir to combine. Add the avocado and gently toss to coat. Season with salt to taste. Serve at room temperature or refrigerate for up to 8 hours until ready to eat. Serve with tortilla chips for dipping.

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

Ingredients

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.

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