Best The Best Baked Corn Dip Recipes

The Best Baked Corn Dip image

Provided by SarasotaCook

Categories Cheese

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 17

3 cups frozen corn
2 tablespoons garlic, minced
2 tablespoons red jalapenos or 2 tablespoons you can use a spicy cubanella chili peppers
3 scallions, diced fine
1/3 cup onion, diced fine
1/2 cup roasted red pepper, diced
1 cup roasted poblano pepper, diced
1/2 cup cheddar cheese, sharp (shredded)
1/2 cup monterey jack cheese (shredded)
2 tablespoons butter
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons olive oil (for roasting the peppers)
1 teaspoon hot sauce
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
sour cream or diced black olives

Steps:

Peppers -- first I like to cut them in half, remove the seeds and ribs and then roast the peppers in a 450 degree oven. Drizzle the olive oil well and place on a cookie sheet covered with foil. Roast 20-30 minutes until slightly charred. They make take longer depending on the size. Remove to a bowl and cover with saran wrap. Let them sit 10-15 minutes. This will allow the skin to just pull off easily. Remove the peppers once cooled, peel off the skin and chop.
Vegetables -- In a medium sauce pan, melt the butter on medium heat. Add the scallions, onion, garlic, corn and cook until well combined. Then add in the roasted peppers and the jalapeno peppers and cook until well heated through. Just a couple of minutes is all. Not too long to heat up.
Transfer the vegetables to a bowl and mix with the remaining ingredients. the cheese and sauce and season with salt and pepper to taste and put in a greased oven proof casserole dish. I like to spray with pam or you can just use whatever you have on hand.
Bake -- In a 350 degree oven, bake the dip 20 minutes until it is bubbly.
Finish -- I love to top the dish with a spoon of sour cream, salsa, and chopped olives and serve with tortilla chips.
The yellow dip with bits of green look so pretty with the melted cheese, bright salsa, olives and sour cream. It just makes such a pretty creamy cheesy dip. For me I could eat the whole thing.

Nutrition Facts : Calories 191, Fat 13.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 418, Carbohydrate 14.3, Fiber 1.3, Sugar 1.3, Protein 4.4

Baked Corn Dip image

Provided by KandiMac

Categories Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

2 (11 ounce) cans mexicorn, drained
1 (2 ounce) jar pimientos, drained
1 bunch green onion, chopped
1/4 cup jalapeno, chopped (or to your liking)
1 1/2 cups sour cream
1 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon Accent seasoning
1 lb grated cheese (I used Sharp Cheddar and CoJack Blend)

Steps:

Nutrition Facts : Calories 307.6, Fat 22.1, SaturatedFat 10.6, Cholesterol 41.9, Sodium 702.3, Carbohydrate 19.8, Fiber 0.4, Sugar 1.8, Protein 10

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.