Hot Corn Dip With Crispy Tortilla Chips Recipes

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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

HOT CORN DIP WITH CRISPY TORTILLA CHIPS

Here's a different type of dip recipe. You can use frozen corn if need be. If you use canned corn (ugh).. please be sure to drain and rinse well to get that funky taste out of it. I always add more jalapeño peppers. Recipe courtesy Emeril Lagasse, 2001

Provided by luvmybge

Categories     Corn

Time 1h5m

Yield 6 cups of dip

Number Of Ingredients 14



Hot Corn Dip With Crispy Tortilla Chips image

Steps:

  • Preheat the oven to 350° degrees F.
  • Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
  • Add the corn, salt, and pepper.
  • Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
  • Transfer to a bowl.
  • Melt the remaining tablespoon of butter in the skillet.
  • Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
  • Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
  • Transfer to the bowl with the corn.
  • Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
  • Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
  • Bake until bubbly and golden brown, 10 to 12 minutes.
  • Serve hot with the chips.
  • NOTE: This recipe does NOT reheat well after freezing.

Nutrition Facts : Calories 449.1, Fat 24.3, SaturatedFat 11.5, Cholesterol 53, Sodium 567, Carbohydrate 49.2, Fiber 5.6, Sugar 3.3, Protein 16.2

2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2-1 cup mayonnaise
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded
4 ounces sharp cheddar cheese, shredded
1/4 teaspoon cayenne
tortilla chips, for dipping

HOT CORN DIP FROM COUNTRY SINGER TRISHA YEARWOOD

I was watching "The View" and they had on country singer Trisha Yearwood promoting her second cookbook. She and the ladies of The View were surrounded by prepared dishes from her new cookbook, and Whoopi, Joy, and Sherrie could not stop eating the Hot Corn Dip!! They said it was thee best thing ever!! So I went on ABC website for The View and crossed my fingers hoping the recipe would be there, and it was!! I can't wait to try it today. Also wanted to post for others to try too. Hope it's a winner!!

Provided by Wife2uRick

Categories     Corn

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6



Hot Corn Dip from Country Singer Trisha Yearwood image

Steps:

  • Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish.
  • In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
  • Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
  • Serve the dip warm from the oven with corn chips.

Nutrition Facts : Calories 1326.7, Fat 86.2, SaturatedFat 34.1, Cholesterol 164.1, Sodium 3105.7, Carbohydrate 99.2, Fiber 1.9, Sugar 15, Protein 53

2 (11 ounce) cans mexicorn, drained
2 (4 1/2 ounce) cans chopped green chilies, drained
2 cups grated monterey jack cheese or monterey jack cheese
3/4 cup grated parmesan cheese
1 cup mayonnaise
corn chips, for dipping

HOT CORN DIP

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



Hot Corn Dip image

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

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

HOT CORN DIP

"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



Hot Corn Dip image

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.

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

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