Out Of This World Corn Dip Recipes

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OUT OF THIS WORLD CORN DIP RECIPE - (4.2/5)

Provided by critty

Number Of Ingredients 10



Out of this World Corn Dip Recipe - (4.2/5) image

Steps:

  • In a large bowl, mix all ingredients except chips. Take the time to make sure everything is drained really, really well. This dip can get runny if you don't. Chill two hours to overnight. Serve with your favorite chips (I used Fritos and Tostitos) for scooping.

3 cans (11 ounce) Sweet Corn with diced peppers drained
1 can (7 ounce) chopped Green Chiles drained
1 can (6 ounce) chopped Jalapeño Peppers drained (save liquid, add to taste)
1/2 cup green onion, chopped
1 cup mayonnaise
1 cup sour cream
1 teaspoon pepper
1/2 teaspoon garlic powder
16 ounce shredded sharp cheddar cheese
2 bags scoop-like corn or tortilla chips

HOT CORN DIP

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 7



Hot Corn Dip image

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.

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

EASY CORN DIP

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11



Easy Corn Dip image

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.

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

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